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

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

  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!)