Asparagus Mushroom Bacon Crustless Quiche

Chef's notes

The quiche is done when the center reads 160 degrees F on an instant-read thermometer and a knife inserted in the center comes out clean; the top should be lightly golden and the custard just set with no visible jiggle. Render the bacon first and use those drippings to saute the asparagus and mushrooms, which builds layers of flavor and avoids adding extra fat that would water down the custard. The most common mistake is skipping the drain step: leaving too much bacon grease in the skillet makes the custard greasy and prevents it from setting properly, so keep exactly 2 tbsp in the pan. Pat the cooked asparagus and mushrooms dry with a paper towel before adding them to the pie plate; excess moisture is the enemy of a clean-slicing crustless quiche. The quiche can be baked a day ahead, cooled completely, covered, and refrigerated; reheat individual slices at 325 degrees F for 10 to 12 minutes or until warmed through.