Mushroom, Asparagus, Bacon, and Tomato Quiche with a Potato Crust

I wanted something easy for dinner that would use the remaining veggies I had in the refrigerator so I decided to make a potato crust quiche. I love that this quiche is really easy to make and that you can use any ingredients you have on hand. I think this is my new favorite flavor, I really loved the asparagus and mushrooms with the bacon. You can serve this quiche for breakfast, brunch, lunch, or dinner and the leftovers taste fantastic. I highly recommend this recipe.
Mushroom, Asparagus, Bacon, and Tomato Quiche with a Potato Crust:
Recipe and photos by For the Love of
  • 1 1/2 – 2 russet potatoes, sliced very thin
  • 1 tsp olive oil (or reserved bacon grease)
  • 4 slices of lean bacon, cooked and crumbled
  • 1/2 sweet yellow onion, diced
  • 1 cup of button mushrooms, sliced
  • 4 asparagus spears, diced
  • 1 clove of garlic, minced
  • Handful of grape tomatoes
  • 1/2 cup of cheddar cheese, shredded
  • 7-8 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.

Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside. Use the grease from the bacon or the olive oil in the same skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the asparagus and garlic; cook for another 1-2 minutes then remove from heat.
Sprinkle the mushroom mixture on top of 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. Pour the egg mixture on top of 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 oven and let cool for a few minutes before slicing. Enjoy.

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4 Responses to “Mushroom, Asparagus, Bacon, and Tomato Quiche with a Potato Crust”

  1. 1

    Cindy — December 4, 2010 @ 4:12 am

    I love the way the crust is made! Another great recipe


  2. 2

    Sonja — April 14, 2012 @ 4:13 pm

    OMG, I LOVE your blog!! :)


  3. 3

    Sonja — April 14, 2012 @ 4:13 pm

    Sorry ’bout the smiley. I hate those things.


  4. 4

    Mushroom Asparagus Bacon & Tomato Quiche | RobertsonHouse Eats — November 9, 2012 @ 6:02 pm

    […] Recipe: For the Love of Cooking […]

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