Potato asparagus quiche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 26 | ounces | Frozen shredded potatoes |
| 2 | cups | Shredded pepper Jack cheese or Monerey Jack |
| Seasoning Mix (such as Mrs. Dash to taste) | ||
| 1 | tablespoon | Oil (up to 2) |
| 1 | cup | Chopped asparagus (save top 2 inches) |
| Oil | ||
| ¾ | pounds | Sliced mushrooms |
| 1 | cup | Chopped green onions |
| 3½ | cup | Low fat milk |
| 10 | Eggs | |
| 1 | teaspoon | Grated nutmeg |
| Salt and pepper to taste | ||
Directions
(from a Virginia newspaper)
1.) Heat oven to 350 degrees.
2.) Spray 2 ( 9" ) glass pie plates with cooking spray. Divide potatoes evenly into each and toss with seasoning mix. Bake for 10 minutes. When softened, spread the potatoes evenly over bottom and sides of the pans as for pie shells.
3.) Place the cheese on the bottom of the pie shells. In a skillet, heat a small amount of oil and saute the mushrooms and onions, and distribute over the cheese. Place the chopped asparagus over the mushrooms and onions.
4.) In a large bowl, combine the milk, eggs, nutmeg, salt and pepper and pour into the shells. Place tops of asparagus on top in a decorative manner. Bake (still at 350 degrees) for 45 to 60 minutes, until the custard is set and the top is puffed and brown. Serve warm, hot or at room temperature. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Dara Laraway <dara@...> on May 05, 1997