Asparagus and Mushroom Quiche with Bacon and Cheese

Firstly, preheat the oven to its highest setting of 400 degrees Fahrenheit (200 degrees Celsius).

Next, cook the bacon in a large skillet over medium heat until it reaches an even golden brown color and becomes crispy. Remove the bacon from the skillet with a slotted spoon, place it on paper towels to drain excess grease, crumble it into smaller pieces, and set it aside for later use.

Now, heat a generous amount of olive oil in the same large skillet over medium-high heat. Add sliced onions to the skillet and stir constantly until they become translucent and softened. Reduce the heat to a lower setting and add sliced portobello mushrooms to the skillet. Continue cooking until the mushrooms are tender and easily pierced with a fork. Remove the skillet from heat and set it aside for now.

Subsequently, bring a saucepan of salted water to its boiling point over high heat. Cook the asparagus in the boiling water until it reaches a tender yet still crisp state, typically within 1 to 2 minutes. As soon as the asparagus is done, immediately drain it in a colander and run it under cold water to stop the cooking process. Set the asparagus aside for later use.

Now, take a pie shell and brush it lightly with a beaten egg white to give it a smooth surface. Place the onion-mushroom mixture, asparagus, and crumbled bacon into the bottom of the pie shell. Sprinkle a blend of Cheddar and feta cheese over the top of the filling.

In a separate bowl, whisk together eggs, cream, salt, and pepper until they form a smooth mixture. Pour this egg-cream mixture over the vegetable-cheese filling in the pie shell.

Finally, bake the pie uncovered in the preheated oven until the filling is firm and the top is lightly browned, typically taking 35 to 40 minutes. Let the pie cool to room temperature before serving it to your guests.