- 1 1/2 - 2 russet potatoes, sliced very thin
- 1 tsp olive oil (or reserved bacon grease)
- 4 slices of bacon, cooked and crumbled
- 1/2 sweet yellow onion, diced
- 1 cup of button mushrooms, sliced
- 4 asparagus spears, diced
- 1 clove of garlic, minced
- A handful of grape tomatoes
- 1/2 cup of cheddar cheese, shredded
- 7-8 eggs, beaten
- 1/4 cup of milk or heavy cream
- Sea salt and freshly cracked 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 the pan, making sure to overlap them. Spray with cooking spray and bake in the oven for 10-12 minutes. Remove from oven and set aside.
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and place on paper towels. Chop bacon into crumbles and set aside.
Use the grease from the bacon or the olive oil in the same skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the asparagus and garlic; cook for another 1-2 minutes then remove from heat.
Sprinkle the mushroom mixture on top of the potatoes then add the bacon, tomatoes, and half of the cheese.
Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the mixture.
Place in the oven and bake for 30 minutes then add the other half of cheese and cook for a few minutes more 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. Enjoy.