MI Coop Kitchen

Potato crusted Quiche with Morels, Ramps, Asparagus, Bacon & Swiss

Recipe by
HomeWorks Tri-County Electric Cooperative  

Ingredients

  • 2 medium potatoes, peeled & sliced
  • 1/2 cup ramps chopped
  • 1/2 cup roasted red bell pepper chopped
  • 1/4 cup morel mushrooms coarsely chopped
  • 1/4 cup blanched asparagus chopped
  • 3/4 teaspoon dried thyme
  • 8 strips bacon cooked crisp
  • 8-10 large eggs
  • 1/2 cup half & half
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Pinch of nutmeg
  • 4 ounces gruyere cheese grated
  • 9-inch pie pan lightly greased

Directions

  1. Preheat oven to 350° Blanch potatoes in salted, boiling water for 1 1/2 min.
  2. When cool, place a single layer of potatoes in pie dish (slightly overlapping.) Stand up slices (also overlapping) around edge.
  3. Heat 2 Tbsp of oil in lg. skillet over med- high heat. Add Ramps, red pepper, morels, asparagus & thyme and saute 5 min. Spoon mixture on top of potatoes. Crumble bacon on top of veggie mix. Spread cheese on top.
  4. Whisk together eggs, half & half, salt, pepper, & nutmeg. Whisk until color lightens. Pour into pie dish. Bake for 35 min. Cool 25 min. & serve into wedges.

 

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