![](https://cdn.statically.io/img/www.allrecipes.com/thmb/bbqCfslx_hvi6Oobq5-8R9KOZAc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/47918-9eb8f8d00e7f4fdc84dedf1848bb3a81.jpg)
Ingredients
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5 slices bacon
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2 tablespoons olive oil
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1 small onion, cut into 1/2-inch pieces
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1 cup portobello mushrooms, stem and ribs removed, cut into 1-inch pieces
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1 cup chopped fresh asparagus
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1 (8 inch) unbaked pie shell
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1 egg white, lightly beaten (Optional)
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1 cup shredded sharp Cheddar cheese
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¼ cup crumbled feta cheese
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2 large eggs
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¾ cup half-and-half cream
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½ teaspoon salt
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freshly ground black pepper to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble, and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add onion; cook and stir until translucent. Reduce heat to medium and add portobello mushrooms. Continue cooking until mushrooms are tender. Remove the skillet from heat and set aside.
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Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool. Set aside.
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Brush pie shell with beaten egg white. Place onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of pie shell. Sprinkle with Cheddar and feta cheese.
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Whisk together eggs, cream, salt, and pepper in a small bowl until smooth. Pour over vegetable-cheese filling in pie shell.
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Bake uncovered in the preheated oven until filling is firm and the top is lightly browned, 35 to 40 minutes. Let cool to room temperature before serving.
Nutrition Facts (per serving)
368 | Calories |
28g | Fat |
14g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 368 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 12g | 58% |
Cholesterol 115mg | 38% |
Sodium 788mg | 34% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 15g | 31% |
Vitamin C 2mg | 3% |
Calcium 273mg | 21% |
Iron 2mg | 9% |
Potassium 304mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.