Wednesday, June 5, 2013

Asparagus, Mushroom and Ham Quiche with a Potato Crust, Take 2



So Todd gave me a bunch of shit about the quiche, saying 8 eggs would've been better. Whatever. So now I have to make it and see what's what.

Asparagus, Mushroom and Ham Quiche with a Potato Crust, Take 2
adapted from For The Love of Cooking
click to print

1 Russet potato, thinly sliced
1 tsp olive oil
1/2 sweet yellow onion, diced
4 oz button mushrooms, sliced
1 c of ham, diced
6-7 asparagus spears, ends removed, cut into thirds
1/4 c Gruyere cheese, shredded
8 eggs, beaten
1/4 c heavy whipping cream
sea salt and freshly cracked pepper, to taste

Preheat the oven to 375°F. Butter a 10" deep dish pie plate.


Layer the potato slices along the edges and bottom of dish ensuring they are overlapped. Spritz with oil. Bake 7-10 minutes or until potatoes just begin to soften. Remove from oven and set aside.


Heat the olive oil in a medium skillet over medium heat.


Add the onions and mushrooms; season with sea salt. Saute 5-7 minutes or until tender and golden brown.


Meanwhile beat the eggs with the cream and season with sea salt and freshly cracked pepper, to taste.


Sprinkle mushroom mixture, ham, asparagus,and Gruyere cheese over the potatoes.


Slowly pour the egg mixture into the pie dish.


Bake 30-40 minutes or until a tester inserted in the center of the quiche comes out clean. Remove from oven and let cool for 15 minutes before serving. Or cool to room temperature and then refrigerate before bringing it to work.



I didn't get to eat any of the first quiche but Todd didn't make one single comment about quiche or the number of eggs in them which means I was right. Or he's not a jerk ready to rub my face in it. Or he knows how to manipulate me into bring food to work, which is most likely. Another coworker who ate some of each quiche confirmed that yesterdays was better, saying that she'll take flavorful-fall-apart quiche over flavorless-wedge-shaped quiche.

One thing I did learn is that buttering the dish generously works better than spraying it with oil from a Misto. Another thing is that if you bake this quiche two days in a row, it's possible to shave 30 minutes off the time.

Cost:
  • Russet potato: $0.39
  • olive oil: $0.16
  • sweet yellow onion: $0.25
  • button mushrooms: $0.45
  • asparagus spears: $1.63
  • Gruyere cheese: $1.33
  • eggs: $2.44
  • heavy whipping cream: $0.98
Total: $7.63 or about $0.95 for each of eight slices.


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