I’ve already professed my obsession love for eggs.
Well, this delightful little recipe simply serves to reaffirm it.
BIG TIME.
Not only is it a breeze to make (seriously, if you can slice a potato, you got this.) and incredibly yummy, but it would also be super easy to swap out ingredients for whatever veggies you happen to have on hand, if needed. Plus, leftovers taste equally fantastic cold or at room temperature, making them perfect for a packed lunch or picnic.
I don’t know about you, but a picnic in the park with quiche and a bottle of wine sounds oh-so-fantastically-chic to me!
Who’s with me??
Asparagus Quiche in a Potato Crust
Ingredients:
- Potatoes (russet) - 2 medium, scrubbed
- Eggs - 5
- Cheese (Cheddar) - 3/4 cup shredded
- Yogurt (plain) - 3/4 cup
- Mustard (stone ground) - 3 tsp.
- Salt (pure) - pinch or two
- Red pepper (crushed) - pinch or two
- Asparagus - 1 bunch, ends removed and chopped
- Tomatoes (vine-ripe) - 3, chopped
Instructions:
Preheat the oven to 375 degrees F.
Cut the potatoes into 1/4 inch-thick, round slices. Lay the slices evenly on the bottom and sides of a greased pie pan to form a "crust."
In a large bowl, whisk together the eggs, cheese, yogurt, mustard, and spices. Fold in the asparagus and tomatoes.
Pour the egg mixture into the pie pan, filling the potato crust.
Bake for about 50 minutes. Remove the dish from the oven, and allow the quiche to cool for about 10 minutes.
Slice and serve!
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