Asparagus Quiche for the week
- Yield 6 servings
- Prep 20 minutes
- Cook 1 hour
- Total 1 hour 30 minutes
Asparagus Quiche for the week sits in the Breakfast section of Regbie. The card serves 6 servings. Plan on 1 hour 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- ¾ pound white sweet potato, or russet potato, peeled
- Diamond crystal kosher salt
- 4½ teaspoons extra virgin olive oil, divided
- 1 large shallot, diced or ½ small onion, diced
- 2 cups chopped asparagus, cut into 1½-inch pieces
- 3 garlic cloves, minced
- 1 cup diced ham, or cooked meat of choice
- 5 large eggs
- 2 large egg yolks
- 1 cup unsweetened almond milk, or dairy-free milk of choice
- 3 tablespoons nutritional yeast
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh chives
Method
Warm the oven to 400°F with the rack in the middle position.
Shred the potatoes on the large holes of a box grater or in a food processor. Turn the shredded potatoes with ½ teaspoon of Diamond Crystal kosher salt and move the salted potatoes to a clean kitchen towel. Wring out the liquid very thoroughly.
In a bowl, toss the drained potatoes with 1½ teaspoons of extra virgin olive oil. Then, move the potatoes to a greased 9-inch pie plate.
Line the sides and bottom of the greased 9-inch pie pan with the potatoes, forming a thin crust that reaches the top ledge. Please note that russet potatoes shrink more after baking than white sweet potatoes so you’ll definitely want to add enough potatoes to the sides of the pan. To create a uniform potato crust, use a dry measuring cup to press the potatoes into an even layer.
Pop the crust in the oven for 25 minutes or until the “pie dough” is cooked though and lightly browned. Take the crust out of the oven and cool to room temperature. Turn down the oven heat to 350°F .
Warm a wide skillet over a medium burner. When the pan is hot, add 1 tablespoon extra virgin olive oil. Turn in the shallots and a sprinkle of salt and cook until tender.
Tip in the asparagus along with a sprinkle of salt. Leave until bright green and crisp tender. Then, mix in the minced garlic and move to a plate to cool slightly.
In a large bowl, add the eggs, yolks, almond milk, nutritional yeast, 1 teaspoon Diamond Crystal kosher salt, garlic powder, and black pepper. Beat until uniform.
Tip in the cooked asparagus and diced ham to the baked potato pie crust. Tip the egg mixture on top and sprinkle the fresh minced chives on top.
Roast the quiche in the oven for about 45 minutes or until the center is completely set. Cool on a wire rack for at least 15 minutes. Slice and serve!
Kitchen notes
- You can save the leftover quiche in the fridge for up to 4 days.
- When the cook reheat it, You can zap a slice in the microwave for about 45 seconds and then finish cooking it in an air fryer or toaster oven at 375°F until the crust crisps up a little, about 3 to 5 minutes.
