-
1
1. Preheat oven to 300 F. Line a 9-inch round baking dish with foil (for easy removal) and grease well. I used olive oil cooking spray.
-
2
2. Layer the sweet potato, russet potato and red onion into the pan in even layers. Reserve a bit of the red onion for the top of the quiche, if desired.
-
3
3. Drizzle the olive oil over the top and sprinkle with the garlic salt and pepper. Using your fingertips, gently spread the oil and seasonings around until all the vegetables are coated.
-
4
4. Roast in the oven for 15 minutes.
-
5
5. As the onion and potatoes roast, combine the eggs, egg whites, seasonings, milk and Parmesan into a bowl. Using a whisk, mix really well.
-
6
6. Once the potatoes are soft (about 15 minutes) take the pan out of the oven and sprinkle the asparagus over the potatoes. Reserve a bit of the asparagus for the top of the quiche, if desired.
-
7
7. Pour the egg mixture over everything and place any remaining onion and asparagus on top for decoration.
-
8
8. Place quiche back into the oven for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
-
9
9. Allow to cool for 10 minutes before cutting into it and serving.
-
10
10. Enjoy!
