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  • Nonstick cooking spray
  • 2 tablespoons butter
  • 1 large red potato
  • 1 teaspoon salt, divided
  • Freshly ground black pepper
  • 4 ounces Gruyere, Emmentaler or Jarlsberg cheese, grated
  • 8 asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
  • 1/3 cup chopped Vidalia onion
  • 5 eggs
  • 3/4 cup half and half
  • 3/4 cup 2 percent reduced fat milk
  • 1/2 cup finely grated Parmigiano Reggiano cheese
  • 3 dashes Tabasco or other hot sauce


  1. Preheat oven to 375F. Lightly coat a deep-dish pie pan with nonstick cooking spray
  2. Melt butter in a large sauté pan.
  3. Peel and slice potato into very thin slices (a mandoline works well).   Place potato slices in overlapping circles in the bottom of pie pan. Brush a little of the melted butter on top. Sprinkle 1/4 teaspoon salt and a little pepper over top. Place in oven and cook 15 minutes, or until potatoes are lightly browned and tender. Remove from oven.
  4. Meanwhile, place asparagus and onion in sauté pan with butter. Add 1/4 teaspoon salt and a little pepper and cook about 7 minutes, until tender-crisp.
  5. Spread Gruyere over potatoes. Place asparagus and onions over Gruyere.
  6. Whisk together eggs, half-and-half, milk, all but 1 tablespoon of the Parmigiano Reggiano, hot sauce and remaining 1/2 teaspoon salt. Pour over vegetables in pie pan. Sprinkle remaining Parmigiano Reggiano on top. Place in oven and bake about 35 minutes, until puffed and a knife inserted in the center comes out clean. Remove from oven and let stand 5 minutes before serving.

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The recipe was originally published as Asparagus and Vidalia Quiche with Potato Crust on

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