Spring Quiche with Potato Crust

What you'll need:

• 2-3 potatoes, peeled & thinly sliced 
• 1 Tbsp olive oil
• 1 Tbsp butter
• 1/2 Tsp garlic powder
• 2 Tsp salt, divided
• ½ Tsp pepper, divided
• 2 Tbsp parmesan cheese (optional)
• 6 eggs
• 3/4 cup milk 
• 4-6 Asparagus spears, ends removed & cut in 4
• 1 cup mushrooms, sliced
• ½ cup tomatoes, diced
• ¼ cup green onion (white part), sliced
• 3/4 cup shredded fontina cheese
• 2 Tbsp chopped fresh parsley, basil or tops of green onions (optional)

How you'll do it:

1. Preheat oven to 375 degrees

2. Thinly slice potatoes with knife or mandolin, rinse & pat dry

3. Combine potatoes, EVOO, S&P, garlic powder & parmesan

4. Spread sliced potatoes into oven safe dish evenly, including the border

5. Pre-bake for 15-20 min until lightly browned

6. Sauté mushrooms & asparagus in butter. After 3-4 min add a pinch of S&P & sauté for another 3 min

7. Remove from heat & let cool

8. Whisk eggs, milk & S&P

    

9. Pour veggies onto cooked potatoes, whisked eggs & top with fontina cheese, diced tomatoes & green onions

10. Bake for 35-40 min or until mixture is set