Asparagus, Mushroom, and Extra Sharp Cheddar Potato Crusted Quiche

Ingredients

• 1 large russet baking potato, peeled and shredded
• 1 tsp olive oil (or reserved bacon grease)
• 1 cup cubed ham (can be bought in store or made at home)
• 1 cup of button mushrooms, sliced
• 2 green onions, sliced
• 1/4-1/2 cup fresh asparagus, sliced
• 1/2 cup of sharp cheddar cheese, shredded
• 7 eggs, beaten
• 1/4 cup of milk
• Sea salt and freshly cracked pepper, to taste

Instructions

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Press the shredded potato into edges and bottom of pie pan, making sure to spread thinly and evenly. Season with sea salt and freshly cracked pepper, to taste. Spray with cooking spray and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Optionally: saute the mushrooms for 5-6 minutes, or until golden brown. Remove from heat. Sprinkle the mushrooms on top of the potatoes then add the ham, green onion, asparagus, and half of the cheese. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the other ingredients. Place in the oven and bake for 30 minutes then add the other half of the cheese and cook for a few minutes more 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.