- Gluten Free
- 45 Minutes
- 6 Servings
Ingredients
- 6 asparagus spears
- 1 tablespoon olive oil
- 3 cups shredded cooked potatoes (frozen hash brown potatoes, partially thawed, may also be used)
- 1 cup grated cheese
- ¾ cup cooked meat, chopped (ham, chicken, sausage or hamburger)
- ¼ cup chopped onion
- 3 eggs
- 1 cup rich milk (half & half cream works well)
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon parsley flakes, optional
Directions
- Wash asparagus spears and trim ends
- Place spears in a shallow pan with a small amount of water (at least enough to cover the bottom of the pan) and bring water to boil over high heat.
- Cover pan, reduce heat to medium–low and steam asparagus for several minutes or until tender-crisp.
- Remove from heat and set aside.
- Stir together oil and potatoes in a 9” pie pan or 8 x 8” casserole dish.
- Spread potatoes into pie crust shape or up the sides of the casserole.
- Layer on the cheese, meat, and onion.
- Drain asparagus spears and cut into one-inch pieces; sprinkle over the onion layer.
- In a bowl, mix together eggs, milk, salt, and pepper. Pour over other ingredients.
- Sprinkle with parsley flakes, if desired.
- Bake at 400* about 30 minutes or until lightly browned and a knife inserted 1” from edge comes out clean. (You may wish to cover the quiche with a piece of foil for the first half of the baking time to keep the asparagus from turning too brown.) Cool 5 minutes before cutting.
