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Asparagus, Mushroom and Ham Quiche with a Potato Crust
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Asparagus, Mushroom and Ham Quiche with a Potato Crust

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Mandolin Slicer
  • Pie Dish
  • Large skillet

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.