Asparagus Quiche
Ingredients
The crust
-
¾
pound
white sweet potato or russet potato, peeled
-
½
teaspoon
Diamond crystal kosher salt
-
1½
teaspoons
extra virgin olive oil
The filling
-
1
large
shallot, diced or ½ small onion, diced
-
2
cups
chopped asparagus, cut into 1½-inch pieces
-
3
cloves
garlic, 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
Instructions
- Preheat the oven to 400°F and shred the potatoes.
- Toss the shredded potatoes with salt and wring out excess liquid.
- Mix the drained potatoes with olive oil and press into a greased 9-inch pie plate.
- Bake the crust for 25 minutes until lightly browned, then cool and reduce oven temperature to 350°F.
- Sauté shallots in olive oil until tender, then add asparagus and cook until bright green.
- Whisk together eggs, yolks, almond milk, nutritional yeast, salt, garlic powder, and pepper.
- Add the cooked asparagus and diced ham to the baked potato crust.
- Pour the egg mixture over the filling and sprinkle with chives.
- Bake for about 45 minutes until the center is set, then cool for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
202
Total fat
10g
Total carbohydrates
17g
Total protein
13g
Sodium
0mg
Cholesterol
0mg
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