Asparagus, Mushroom and Ham Quiche with a Potato Crust
When we were visiting our friends over the Thanksgiving holiday, we had an asparagus, mushroom, and ham quiche with a potato crust, which we thought was amazing. This ham quiche was a delicious meal that my husband and I thoroughly enjoyed. Our kids wouldn’t try it because they still don’t care for eggs–that’s okay, more for us. I served this quiche for dinner along with a Parmesan chopped salad with Fran’s vinaigrette.
Asparagus, Mushroom and Ham Quiche with a Potato Crust
Ingredients:
- 1½ – 2 russet potatoes, sliced very thin, using a mandolin slicer
- 1 tbsp olive oil
- ½ yellow onion, diced
- 4 oz button mushrooms, sliced
- A handful of grape tomatoes, halved
- 1 cup of ham, diced
- 5-6 asparagus spears, ends removed, cut into thirds
- ½ cup of Swiss cheese, shredded
- 5 eggs, well-beaten
- ½ cup of whole milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
How to Make an Asparagus, Mushroom and Ham Quiche with a Potato Crust:
Preheat the oven to 375 degrees. Coat a pie dish with cooking spray.
Layer thin slices of potato all over the edges and bottom of the pan, making sure to overlap them.
Spray with olive oil cooking spray and season with sea salt and freshly cracked black pepper to taste.
Place in the oven to bake for 15 minutes. Remove from the oven and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms, then season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-7 minutes, or until golden brown and tender.
Sprinkle the onions, mushrooms, asparagus, diced tomato, and Swiss cheese over the potatoes.
Beat the eggs with the milk and season with sea salt and freshly cracked pepper to taste.
Pour the egg mixture over the veggies and ham.
Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean–don’t overcook.
Remove from the oven and let cool for a few minutes before slicing. Enjoy.
Equipment
- Mandolin Slicer
Ingredients
- 1½ - 2 russet potatoes sliced very thin, using a mandolin slicer
- 1 tbsp olive oil
- ½ yellow onion diced
- 4 oz button mushrooms sliced
- A handful of grape tomatoes halved
- 1 cup of ham diced
- 5-6 asparagus spears ends removed, cut into thirds
- ½ cup of Swiss cheese shredded
- 5 eggs well-beaten
- ½ cup of whole milk or heavy cream
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Coat a pie dish with cooking spray.
- Layer thin slices of potato all over the edges and bottom of the pan, making sure to overlap them.
- Spray with olive oil cooking spray and season with sea salt and freshly cracked black pepper to taste.
- Place in the oven to bake for 15 minutes. Remove from the oven and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms, then season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-7 minutes, or until golden brown and tender.
- Sprinkle the onions, mushrooms, asparagus, diced tomato, and Swiss cheese over the potatoes.
- Beat the eggs with the milk and season with sea salt and freshly cracked pepper to taste.
- Pour the egg mixture over the veggies and ham.
- Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean–don't overcook.
- Remove from the oven and let cool for a few minutes before slicing. Enjoy.
I made some substitutions based on what I had and intuition…. Since 8 eggs seemed too much to fill a regular-sized pie plate, I used 5 eggs (2 were jumbo). I also used sharp cheddar, and used about a cup or so. Instead of grape tomatoes, I diced a half a regular tomato. This came out great, and was glad it used so little milk–and not a cup and a half of cream like many of the recipes I saw!! Also appreciated the potato crust to keep it healthier, and it works well as the “border”.
What a fabulous recipe! Thank you!
Used 1 potato, no cheese, coconut milk instead of cow milk and 9 eggs, and sundried tomatoes instead of fresh because that’s what we had. Added fresh parsley. Huge hit with the family including the kids. Thank you for sharing.
Gina,
I’m so glad you liked the recipe. Your changes sound terrific.
-Pam