Asparagus, Mushroom and Ham Quiche with a Potato Crust

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.