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

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© Ken for MobiPre.COM | mobipre's posterous