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. 

Stuffed Mushrooms for Last Minute Appetizers

Stuffed Mushrooms are the kind of appetizer that takes no time to make, you're likely to have all of the ingredients in your refrigerator and pantry, and they are delightful bite full of flavor.

Stuffed Mushrooms Ingredients:

15 medium Baby Bella Mushrooms (a whole container)

2 tbsps of Olive Oil

1/3 cup of Italian Bread Crumbs

1 tbsp of Skim Ricotta Cheese

2 tbsps grated parmesean

2 tsps of italian seasoning

Dash of Red Pepper Flakes

Salt and Pepper to taste

Add chopped basil, or parsley, chopped garlic

First rinse and rub all of the mushrooms and let them dry.  Remove all of the stems and reserve.  Take the stems and chop them to a small chop.  

In a small bowl add all of the seasonings, cheese, bread crumbs and olive oil.  Add to that the chopped mushrooms.

With a fork mix all of the ingredients.  This recipe is sort of the exact opposite of baking; you can swap out other ingredients, you can change the seasoning, want more spice, less spice, no cheese, more veggies, this is a great clean out the pantry in a flash recipe.

Prepare the oven to 400 degrees and put parchment paper on a cookie sheet.  Turn the mushrooms cavity down and lightly oil the outside of the mushrooms, and sprinkle to taste with salt and pepper.  With a small spoon, or of course your fingers, stuff the mushrooms to the top.

Bake for twenty minutes.  Allow to cool, just long enough so that when you pop an entire mushroom in your mouth and it's not so hot that you have to do that "it's too hot" dance.  Enjoy!