Real men do eat quiche! Especially when it’s loaded with bacon, onions, mushrooms, asparagus, and cheese! Since it was the day before Thanksgiving, I wanted to cook something light, and not spend too long in the kitchen since I would be cooking for hours the next day. This recipe uses refrigerated pie crust, so it’s very easy to prepare. Just serve with a pre-washed salad blend from the store, and you’ve got tasty meal!

• 1 medium red onion, thinly sliced
• 3/4 cup asparagus, cut into 1 inch pieces, rough ends removed
• 4 oz mushrooms, sliced
• 5 slices cooked bacon, crumbled
• 2 tbsp olive oil
• 1 tsp salt
• pepper
• 1 9 inch refrigerated pie crust
• 3 eggs
• 1 cup half & half
• 1 1/2 cup shredded swiss cheese
• dash nutmeg (optional)

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat. Add onions and salt and cook, stirring occasionally, until onions are nicely browned, about 20 minutes.

While onions cook, unroll pie crust into a greased 9 inch pie plate or flan dish. Pierce dough with a fork in several places in the bottom and sides to keep crust from bubbling up while baking. Place in oven and bake 10 minutes.

Stir in asparagus and mushrooms with onions, and cook until asparagus is slightly softened, then stir in bacon, and simmer 5 minutes. In a medium mixing bowl, whisk eggs until well beaten, then whisk in half & half. Add a sprinkle of salt, about 2 turns of a pepper grinder, and nutmeg (if desired).

Sprinkle half of the cheese on top of the baked crust, then spoon veggies evenly on top, the sprinkle with remaining cheese. Pour egg mixture evenly over cheese and veggies. Bake for 30 minutes, until browned, and center is set. Let stand 10 minutes before slicing. Enjoy! (We sure did! :))