Bacon, Mushroom & Asparagus Quiche with Cornbread Crust
Servings: 6-8 servings Time: 45 minutes for the Filling & Toppings (optional), 1 hour to Prep, 1 hour to Bake
Don't get me wrong - bacon is the headliner of any dish it's in, but the cornbread crust is what really makes this quiche a star.
Quiche is a staple dinner recipe in our house, just for the salty-sweet cornbread crust. This one is made with Bacon, Mushroom & Asparagus. We love making quiche for others, too. Whether it's for a brunch party or for a comforting dinner for friends, it's so easy to make ahead and reheat! But be warned, you're probably going to love it and make it at least once a month going forward… (we do!)
One night for dinner at our old town home, Justin decided to get creative with a bunch of leftovers for dinner as he usually does. Little did he know that the cornbread muffins were for chili the next day, and not "leftover"… (Good thing I had an extra box in the pantry!) He broke up the muffins into crumbles and made the most creative, divine crust I ever laid my eyes on - and it tasted just as delicious as it looked and smelled in our little tiny kitchen.
Hence, a star dinner recipe was born!
Using just one box of classic Jiffy Corn Muffin Mix, we whip up two 9-inch quiches or one giant 13x9-inch quiche. For this occasion, we filled it with bacon, baby bella mushrooms, and asparagus. It's simple to switch out the fillings for whatever is convenient and to your liking. We've also made this recipe with other delicious fillings like ground sausage, ham, spinach, onion, tomatoes, and peppers.
For the extra-indulgent, (including myself usually,) I like to top this off with cheese. Who wouldn’t!? Think Swiss, Gruyere, Extra Sharp Cheddar, and sometimes even Mozzarella. Sprinkle the cheese-y goodness on after the egg is done baking for an extra 6-8 minutes to make it melty… I did warn you.
To make this ahead, you can easily make the filling & toppings 1-2 days in advance, along with the cornbread muffins. (Just be sure to store the muffins in an airtight container in between.) Then, you'll just need 1 1/2 hours to bake the quiche fresh out of the oven for your guests. (Or make the whole thing in advance and reheat just before the party starts.)
Feel free to invite us over when it's ready to come out of the oven so we can test-try it for you… *wink*
Recommended for the bacon, mushroom & asparagus filling, toppings
8 slices of cooked Bacon
1/2 sliced Mushroom Caps
1/2 diced & par-cooked Asparagus, (6-8 asparagus heads to top)
1 teaspoon Salted Butter
1 teaspoon Olive Oil
1/2 cup Shredded Cheese like Gruyere, Swiss, or Sharp Cheddar
For the cornbread crust:
1 - 8.5 oz box of Jiffy Corn Muffin Mix
1/3 cup Milk or Oat Milk
1 tablespoon olive oil
For the egg filling:
1 tablespoon Ground Pepper
1 tablespoon Rosemary, dried
1 tablespoon Thyme, dried
1 tablespoon Garlic Powder
1 teaspoon Basil, dried
1 teaspoon Onion Powder
1 teaspoon Ground Sage, dried
1 teaspoon salt
1 cup Milk or Oat Milk
Recommended for the bacon, mushroom & asparagus filling:
Cook the bacon to your liking. We recommend baking bacon at 350* F for 30 minutes, flipping each piece at 15 minutes, on top of a cooling rack with a baking sheet underneath to catch drippings. Let cool & then slice into bite-sized pieces. Set aside.
Then, heat a skillet on Medium-High heat with a teaspoon of butter and a teaspoon of olive oil. When the butter stops bubbling, turn the heat down to Medium-Low and toss in the mushrooms. Stir frequently for the first two minutes to allow the fat to be absorbed into the mushrooms. Let simmer for 4-6 minutes or until the water begins to be re-released into the pan.
Toss in the asparagus and cook for another 4-5 minutes or until the asparagus turns bright green. Let cool & set aside.
For the cornbread crust:
Bake cornbread muffins according to the package. (Preheat oven to 400* F. Grease muffin pan or set out 6-8 paper baking cups in a muffin pan. Mix the ingredients together and let the mixture rest for 4 minutes. Stir again before filling muffin pan. Fill the pan 2/3 cup full and then bake for 18 minutes, or until golden brown.)
Let the muffins cool for 10 minutes, or if making ahead, overnight. Once cooled and ready to bake the quiche, preheat the oven to 350* F. Crumble the muffins into two 9-inch pie pans equally or one 13x9-inch baking dish. Pour olive oil on top of the crumbles and mix together. Then firmly pat into the bottom and sides of the pan to form a crust. Par-bake the crust for 10 minutes or until slightly firm. Let cool.
For the egg filling:
In a medium bowl, crack eggs and pour in spices and milk. Whisk together until thoroughly combined and eggs are fully scrambled.
Baking the quiche:
Pour egg filling into the pie crust(s evenly) and toss in the bacon, mushroom & asparagus filling. Carefully place the asparagus heads if using as a topping. Cover with foil and bake at 350* F for 1 hour.
Uncover the quiche. (If topping with cheese, put quiche back into the oven for 6-10 minutes or until melted.) Let cool for 5 minutes and then cut to serve.
If making ahead, reheat the quiche covered with foil at 250* F for 15-20 minutes or until warmed through.