*1-2 russet potatoes, sliced very thin
1 teaspoon olive oil
1/2 sweet yellow onion, diced
4 ounces button mushrooms, sliced
7-8 grape tomatoes, halved
1 cup ham, diced
5-6 asparagus spears, ends removed, cut into thirds
1/4 cup Swiss cheese, shredded (more if desired)
8 large eggs, beaten
1/4 cup milk
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375ºF.
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.
Sauté 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.
Val's Notes: * I chose to use Sweet Potatos for the crust since I Love ham with it. I think I'd add more Sweet Potatoes as the crust was quite thin and it also doesn't need this much ham...you could cut that back a bit. This makes for a Very Light meal. I had orange and watermelon slices to go with it.