Potato Crust Mushroom and Swiss Quiche


Sometimes it is a Monday night and you realize you have like 12 mushrooms in your refrigerator and two random russet potatoes – both of which were purchased at some point with another recipe in mind.  But now you don’t care about those recipes.

So what to do?  Potato Crust Mushroom and Swiss Quiche probably does the trick.  I am a quiche fan – it is easy, filling, and completely customizable.

Potato Crust Mushroom and Swiss Quiche Ingredients
5 eggs
2 egg whites
3/4 cup skim milk
2 large russet potatoes
1 onion
10 – 12 mushrooms
10 stalks skinny asparagus 
6 slices Swiss cheese, or shredded Swiss
1 tbsp of grated parmigiana cheese
Olive oil
Salt and Pepper to Taste

 I know there are quiche enthusiasts who will say a good quiche has to be with a proper pie crust, and usually that is true.  However, in the pursuit of healthy living and delicious eating, this is a fast and quite good alternative.

Slice the potatoes crosswise into 1/4″ coins. In a colander drizzle a bit of extra virgin olive oil and season with salt and pepper -this is a tip, place the colander over the pan you’ll be baking in to catch the oil. Then neatly layer the potatoes in a to cover the base of the pie pan. I sprinkle a tablespoon of grated parmigiana cheese on to the potatoes and then set in the oven for 25 minutes at 375 degrees.


While the crust is baking chop the onion, mushrooms and asparagus.  In a large nonstick pan saute the onions and when they are softened add the mushrooms and then when the mushrooms are just a moment from being down add the asparagus.

Cooled vegetables with the Swiss cheese on top
While the vegetables and crust cools – this is very important – prepare the egg mixture.  I used 2 egg whites and 5 whole eggs and I think you could adjust that to your liking. Whisk egg, milk and salt and pepper and then add the cooled vegetables and cheese.


Bake in the 375 degree oven for 30 minutes – at this time the egg should have a slight bounce but be firm and an inserted knife should come out clean.  This is beautiful served with a fresh salad or on it’s own because it is filled with delicious and nutritious vegetables – and yes, in our house it is breakfast, lunch or dinner!


Enjoy! 

P.S. Mark and Carly secret: During a bridal shower game I had to guess what Mark’s favorite food was that I made.  Not lasagna, or crab cakes, or cookies, quiche. 

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