Gourmet Quiche

1-2 russet potatoes, sliced very thin 5-6 asparagus spears, cut into 1/3rds

1 tsp olive oil ¼ c or more Swiss cheese, shredded

½ onion, diced 8 eggs, beaten

4 oz button mushrooms, sliced ¼ c milk

7-8 grape tomatoes, halved salt and pepper, to taste

1 c ham, diced

• Preheat the oven to 375 degrees. 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, tomato, and Swiss cheese on top of the potatoes. Beat the eggs with the milk and season with salt and pepper. 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.

OR VEGGIE QUICHE

1 ½ -2 russet potatoes, sliced very thin 1 tomato, diced

1 tsp olive oil ¼ c feta cheese

½ onion, diced 6-7 fresh basil leaves, chopped

1 c button mushrooms, sliced 7-8 eggs, beaten

1 zucchini, diced ¼ c milk

1 c fresh spinach, diced salt and pepper, to taste

• Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven.
• Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.
• Sprinkle the tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with salt and pepper. Pour the egg mixture on top of the veggies and top with the remaining feta.
• Place in the oven and bake for 30-40 mins 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.