Potato-Crust Quiche

Prep time: 10 mins
Cook time: 40 mins

Macros per serving:
10g Carbs, 2g Fat, 10.3g Protein
Macros will vary depending on the ingredients you use

Ingredients:
10 oz shredded potatoes (fresh, not frozen)
1.5 Tbsp olive oil
Salt and pepper to taste
1/2 cup asparagus, cut into 1 in spears
1/2 cup sliced baby bella mushrooms
1/2 small onion
5 oz ham steak
2 eggs
1/2 cup egg whites
3/4 cup 1% milk
1/2 cup RF shredded cheddar cheese

Directions:
  1. Pre-heat oven to 425F. Press shredded potatoes into pie pan. Don't forget to create a "crust" around the edges! Brush potatoes with olive oil. Bake for 15-20 minutes, or until the potatoes have browned.
  2. While potatoes bake, slice the asparagus and onion and combine with mushrooms. Heat a pan with olive oil, and saute veggies until asparagus is soft but not limp; about 5-8 minutes. Set aside.
  3. Cook ham in pan until warm throughout and browned on either side. Dice into 1/2 inch cubes and set aside.
  4. In a medium bowl, whisk eggs, egg whites and milk.
  5. By now, the potatoes should be done. Reduce oven temperature to 375F.
  6. Layer the 1/2cup of shredded cheese on top of potatoes, followed by the veggies and then ham. Pour egg/milk mixture over top. Season with salt and pepper to taste. 
  7. Bake at 375F for 30-40 minutes, or until the eggs are cooked through. Stick a knife in the middle of the quiche to check (if it comes out clean, then its all cooked!)