Layered Potato Asparagus Quiche Recipe

Name: Layered Potato Asparagus Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Sweet Potato (peeled And Thinly Sliced); 1 whole Small Russet Potato (peeled And Thinly Sliced); 1/2 whole Medium Red Onion, Thinly Sliced; 1 teaspoon Olive Oil; 1/8 teaspoons Garlic Salt; 1/8 teaspoons Black Pepper; 3 whole Eggs; 3/4 cups Liquid Egg Whites (3/4 Cup Is Roughly 6 Egg Whites); 1/4 teaspoons Garlic Salt; 1/4 teaspoons Italian Seasoning; 1/4 teaspoons Dried Parsley; 1/8 teaspoons Black Pepper; 1 Tablespoon 2% Milk; 1/4 cups Shredded Parmesan; 3-1/2 ounces, weight Asparagus (ends Trimmed, Chopped)

Servings: persons

1 whole Small Sweet Potato (peeled And Thinly Sliced)
1 whole Small Russet Potato (peeled And Thinly Sliced)
1/2 whole Medium Red Onion, Thinly Sliced
1 teaspoon Olive Oil
1/8 teaspoons Garlic Salt
1/8 teaspoons Black Pepper
3 whole Eggs
3/4 cups Liquid Egg Whites (3/4 Cup Is Roughly 6 Egg Whites)
1/4 teaspoons Garlic Salt
1/4 teaspoons Italian Seasoning
1/4 teaspoons Dried Parsley
1/8 teaspoons Black Pepper
1 Tablespoon 2% Milk
1/4 cups Shredded Parmesan
3-1/2 ounces, weight Asparagus (ends Trimmed, Chopped)

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!

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Small Sweet Potato (peeled And Thinly Sliced), 1 whole Small Russet Potato (peeled And Thinly Sliced), 1/2 whole Medium Red Onion, Thinly Sliced, 1 teaspoon Olive Oil, and more.

Yes, Layered Potato Asparagus Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Layered Potato Asparagus Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions