Asparagus, Mushroom and Ham Quiche with a Potato Crust

When 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:
Recipe and photos by For the Love of Cooking.net
 
  • 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

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 pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from 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. Saute the onions and mushrooms for 5-7 minutes or until golden brown and tender.

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.


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

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