Potato Crusted Quiche

I’ve mentioned it before but we love breakfast for dinner! I enjoy making quiche and this was a new variety for me. I loved the potato crust and it could have been better, but need to get a mandoline to make thinner slices of potato for the crust. I added tomato, mushrooms and asparagus to our quiche, but you can change it up with whatever is in season and add either ham or sausage too. The possibilities are endless with the different varieties!

1-2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet onion, diced
4 oz button mushrooms, sliced
handful of grape tomatoes, halved
6 asparagus spears, ends removed and cut into bite-sized pieces
1/4 cup cheddar cheese, shredded
8 eggs, beaten
1/4 cup milk
salt and fresh ground pepper

Preheat oven to 375 degrees. Coat a deep dish pie pan with non-stick cooking spray. Layer thin slices of potato over the edges and the bottom of the pan, making sure to overlap them. Spray with cooking spray and bake for 10 to 12 minutes. Remove from oven and set aside.

Over medium heat, heat the olive oil and saute the onions and mushrooms until golden brown and tender. Sprinkle the sauteed onions and mushrooms over the potato crust. Add the asparagus, tomatoes and cheese on top of the potatoes. Combine the eggs and milk. Season with salt and pepper and then pour the mixture on top of the veggies.

Bake for 30 to 40 minutes until set. Insert a toothpick into the center of the quiche to test and see if the toothpick comes out clean. Remove from oven and cool for a five minutes before slicing.

Source: For the Love of Cooking


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