Mushroom Bacon Asparagus and Cheese Quiche

Photo Credit: For The Love of Cooking

This quiche recipe is a great way to use up some of those ingredients you have in the refrigerator. You might have a pie crust in the fridge that is nearly expired, a couple of pieces of bacon, some asparagus, mushrooms, and some gruyere cheese and fontina cheese leftover from other food ideas. This combination of flavors is perfect any night of the week. You might enjoy it for breakfast, or have leftover for lunch; it really works for any meal. For this asparagus mushroom recipe you'll need baked bacon, mushrooms, asparagus, crushed red pepper flakes, pre-made pie crust, Gruyere cheese, Fontina cheese, eggs, milk, sea salt and freshly cracked pepper. For the full recipe, you'll want to look at For The Love Of Cooking site.

Mushrooms are earthy, meaty, and packed with umami (savory flavor), mushrooms are a great way to add in-depth and body to your food ideas. Whether the mushrooms are chanterelles, crimini, buttons, shiitakes, or maitakes or if they are in a stew recipe, risotto, or an egg scramble recipe, people just can't get enough of this toothsome fungi. But, when you're sauteing mushrooms for all of your food ideas, there are some things you want to watch out for. There are common mistakes that people often make when they are cooking mushrooms, and ways on how to avoid them. Many people think that because mushrooms are dirty, they need to wash them. Mushrooms, especially wild mushrooms are just like little sponges, and they will suck up any moisture. If you wash the mushrooms, they will get waterlogged. Instead, you want to clean the mushrooms with a damp paper towel or brush them off with a pastry brush. Yes, mushrooms can be annoying to clean with all those little crevices under the mushroom cap, but it's much better than having crunchy mushrooms. A food tip is that if your mushrooms look relatively clean and you know they are coming from a good source, then you can skip the deep clean and brush the mushrooms off a little. Mushrooms are a fungus, and they grow in dirt. So just accept that you might be eating a small bit of dirt. A common mistake is to cook mushrooms low and slow. Mushrooms have a lot of water in them, so when you cook them in a pan, the water will seep out. If you keep the heat on low, the mushrooms will simmer in their liquid. Medium-high or high heat will get rid of all that liquid in the mushrooms and will give the mushrooms a nice brown color.

Using a drizzle of oil. Mushrooms are very absorbent, and they love fat and will absorb it quickly. And since you are cooking mushrooms on a higher heat, the will easily burn if there's not enough oil or butter. All mushroom varieties are different, so you want to keep an eye on them while they cook. If the frying pan looks too dry, just add more fat. Packing the mushrooms into a pan. You don't want to overcrowd your mushrooms. You want to have enough room for the liquid to evaporate; if you pack them in, the mushrooms will steam. Give the mushrooms a little room so they can properly cook. Slice the mushrooms right. You don't always have to slice up mushrooms. You might quarter your button mushrooms or cremini mushrooms, or you might leave the tiny shiitakes and chanterelles whole, or tear up the wild looking mushrooms such as maitakes and oyster.

You will find this quiche recipe at For The Love of Cooking site. On the site, you will find baked bacon food ideas, main dish recipes, breakfast food ideas, casserole recipes, vegetable food ideas, side dish recipes and so much more. **

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