Serves 6
95 min
Asparagus and Ham Quiche with Potato Crust
Recipe GLPR5d3fa57938128e
A paleo-friendly and dairy-free quiche featuring a crispy baked potato crust, tender roasted asparagus, savory ham, and a creamy custard filling made with eggs and almond milk. Perfect as a make-ahead breakfast, lunch, or light dinner.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ pound white sweet potato or russet potato, peeled
Diamond Crystal kosher salt
4½ teaspoons extra virgin olive oil, divided
1 large shallot, diced
2 cups fresh asparagus, cut into 1½-inch pieces
3 garlic cloves, minced
1 cup diced cooked ham
5 large eggs
2 large egg yolks
1 cup unsweetened almond milk
3 tablespoons nutritional yeast
¼ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 tablespoons fresh chives, minced
Directions
Preheat your oven to 400°F, positioning the rack in the middle of the oven.
Shred the peeled potato using the large holes of a box grater or food processor. Transfer the shredded potato to a clean kitchen towel, sprinkle with ½ teaspoon of kosher salt, and wring out the excess moisture very thoroughly until the potato is as dry as possible.
In a bowl, toss the drained shredded potato with 1½ teaspoons of olive oil until evenly coated. Transfer the oiled potato to a lightly greased 9-inch pie plate.
Press the shredded potato into the bottom and sides of the pie plate, building a thin, even crust that reaches the rim of the pan. Use a dry measuring cup to help create a uniform layer. This step is especially important if using russet potato, which shrinks significantly during baking.
Bake the potato crust for 25 minutes, or until it is cooked through and lightly browned. Remove from the oven and allow to cool to room temperature. Reduce the oven temperature to 350°F.
Heat a large skillet over medium heat. Once hot, add 1 tablespoon of olive oil, then add the diced shallot along with a small pinch of salt. Cook until the shallot becomes soft and translucent, about 4–5 minutes.
Add the asparagus pieces to the skillet with another small pinch of salt. Cook, stirring occasionally, until the asparagus is bright green and tender-crisp, about 5–7 minutes. Stir in the minced garlic and cook for another 30 seconds. Transfer the vegetable mixture to a plate to cool slightly.
In a large mixing bowl, combine the whole eggs, egg yolks, unsweetened almond milk, nutritional yeast, 1 teaspoon of kosher salt, garlic powder, and black pepper. Whisk vigorously until the mixture is completely uniform and well blended.
Spread the cooked asparagus mixture and diced ham evenly over the cooled potato crust. Carefully pour the egg mixture over the top, distributing it evenly. Sprinkle the fresh minced chives over the surface.
Bake the quiche for approximately 45 minutes, until the filling is set throughout and no longer jiggles when gently shaken. The internal temperature should reach 160°F when measured with a thermometer at the center. Allow the quiche to cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature.
