Recipe of the Month: Asparagus, Mushroom and Ham Quiche with a Potato Crust

This month’s recipe contains the anti-aging properties of asparagus, which may help fight cognitive decline.


  • 1 or 2 Russet Potatoes, Thinly Sliced
  • 1 teaspoon Olive Oil
  • 1/2 Sweet Yellow Onion, Diced
  • 4 ounces Button Mushrooms, Sliced
  • 8 Grape Tomatoes, Halved
  • 1 cup Ham, Diced
  • 5 Asparagus Spears, Ends Removed, Cut into Thirds
  • 1/4 cup Swiss Cheese, Shredded
  • 8 Eggs, Beaten
  • 1/4 cup Milk
  • Sea Salt and Freshly Cracked Pepper to taste
  • Cooking spray

Preheat oven to 375⁰ F. Coat a pie pan with cooking spray. Layer thin slices of potato in the pan, overlapping them to completely cover the bottom and sides. Spray with cooking spray again and bake in the oven for 7-10 minutes. Remove from oven and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and season to taste with salt. Sauté the onions and mushrooms for 5-7 minutes or until golden brown and tender.

Distribute onions, mushrooms, asparagus, tomatoes, diced ham and Swiss cheese in the potato crust.

Beat eggs and milk together, and season with salt and pepper to taste. Pour the egg mixture on top of the vegetables and ham.

Place quiche in the oven and bake for 30-40 minutes or until a knife inserted in the center of the quiche comes out clean. Remove from oven and let cool for a few minutes before slicing.

Makes 6 servings.

Recipe courtesy of

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