| | |

Asparagus, Mushroom and Ham Quiche with a Potato Crust

Comments 3 Comments

Asparagus, Mushroom and Ham Quiche with a Potato CrustWhen we were visiting our friends over the Thanksgiving holiday we had an asparagus and ham quiche that was amazing. I decided to re-create this quiche using a potato crust to make it a little bit healthier. I added caramelized onions, mushrooms, and tomatoes for extra flavor as well as Swiss cheese. This was a delicious meal that my husband and I thoroughly enjoyed. Our kids wouldn’t try it because they don’t care for eggs – that’s okay, more for us. I served this quiche for dinner with fresh fruit but it would be great for breakfast, brunch, or lunch too.

Asparagus, Mushroom and Ham Quiche with a Potato Crust:

Ingredients:

  • 1-2 russet potatoes, sliced very thin
  • 1 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 4 oz button mushrooms, sliced
  • 7-8 grape tomatoes, halved
  • 1 cup of ham, diced
  • 5-6 asparagus spears, ends removed, cut into thirds
  • 1/4 cup of Swiss cheese, shredded (more if desired)
  • 8 eggs, beaten
  • 1/4 cup of milk
  • Sea salt and freshly cracked pepper, to taste

Asparagus, Mushroom and Ham Quiche with a Potato Crust

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 cooking spray and bake in the oven for 10 minutes. Remove from oven and set aside.

Asparagus, Mushroom and Ham Quiche with a Potato Crust

Heat the olive oil in a large skillet over medium heat add the onions and mushrooms then season with sea salt. Saute the onions and mushrooms for 5-7 minutes or until golden brown and tender.

Asparagus, Mushroom and Ham Quiche with a Potato Crust

Sprinkle caramelized onions, mushrooms, asparagus, diced tomato, and Swiss cheese on top of the potatoes. Beat the eggs with the milk and season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture on top of 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 oven and let cool for a few minutes before slicing. Enjoy.

Asparagus, Mushroom and Ham Quiche with a Potato Crust

Click here for a printable version of this recipe – For the Love of Cooking.net

Pam

Leave a Reply

Your email address will not be published. Required fields are marked *

3 Comments

  1. 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”.

    Reply

  2. 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.

    Reply