Mushroom, Asparagus, Bacon, and Tomato Quiche with a Potato Crust
Servings 4
Equipment
- Mandolin Slicer
- Pie Dish
- Large skillet
Ingredients
- 1½ - 2 russet potatoes sliced very thin using a mandolin slicer
- 1 tbsp olive oil or reserved bacon grease
- 4 slices of bacon cooked and crumbled
- ½ yellow onion diced
- 1 cup of button mushrooms sliced
- 4 asparagus spears diced
- 1 clove of garlic minced
- A handful of grape tomatoes
- ½ cup of cheddar cheese shredded
- 5 eggs 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 olive oil 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.
- Cook the bacon in a large skillet over medium heat until crisp. Remove bacon from the pan and place on paper towels. Chop bacon into crumbles and set aside.
- Either use the bacon grease or the olive oil in the same large skillet over medium heat. Add the onions and cook, stirring often, for 3-4 minutes.
- Add the mushrooms and cook, stirring often, for 3-4 minutes.
- Add the asparagus and garlic, and cook, stirring constantly, for another 1 minute, then remove from heat.
- Sprinkle the mushroom mixture over the potatoes, then add the bacon, tomatoes, and half of the cheese.
- Beat the eggs with the milk and season with sea salt and freshly cracked pepper to taste.
- Pour the egg mixture over the bacon and vegetable mixture.
- Place in the oven and bake for 30 minutes, then add the other half of the cheese and cook for a few minutes more or until a tester inserted in the center of the quiche comes out clean–don't overcook.
- Remove from the oven and cool for 5-10 minutes before slicing. Enjoy.