Saturday, June 23, 2012

Potato Asparagus Quiche/ Mother's Day Meal

I'm finally getting around to posting the recipe for the quiche I made on Mother's Day. Those of you who specifically asked me about it, this is for you. :) My mom lent me a cookbook she had had for years. She and my dad stayed at numerous bed and breakfasts throughout their marriage, and this cookbook was from one they particularly enjoyed, called the Joshua Grindle Inn. It's located in Mendocino, CA. The cookbook she lent me contains recipes and ramblings from the innkeepers themselves, and I was anxious to browse through and select the items I'd like to make for this special day. 

For the first time, I volunteered to make the entire meal myself. I was a bit apprehensive about making something for the first time, especially on such a special day. I didn't want anything to go wrong, because I didn't have a back up plan. Unless you count PB&J. :) Thankfully, my first quiche did turn out well. Whew!  

Along with the quiche, I made Cheddar Bay Biscuits, Guacamole Bruschetta Bites, Salad with homemade croutons and Chocolate Chip Cookies. Needless to say, we were completely stuffed by the end of it. 

Potato Asparagus Quiche 

Preheat oven to 350 degrees

For one 9-inch potato crust:
14 ounces frozen, shredded potatoes (I used approx. 9-10 ounces of potatoes, as that's all I could fit in my pan)

Salt & Pepper to taste

For the custard:
1 3/4 cups low fat milk
5 eggs, beaten
1 teaspoon nutmeg

For the filling:
1/3 pound mushrooms, sliced
1/2 cup green onions, chopped
1/2 cup asparagus, chopped (save tips for garnish)
1/4 pound Monterey jack cheese, grated

Oil one 9-inch glass pie plate. Distribute potatoes over bottom of pie plate. Bake for 20-25 minutes, until slightly browned. Remove from oven and spread potatoes evenly over bottom and sides of pan.

Place cheese on bottom of crust. Sauté mushrooms and onions and distribute over cheese. Place chopped asparagus over mushrooms and onions. Finally, combine the custard ingredients and pour into the shell. Arrange reserved asparagus tips on top in a decorative manner.

Bake for about 45-60 minutes or until custard is set and the top is puffed and brown. Serve hot, warm or at room temperature.

Serves 10

1 comment:

  1. Hi Brittany,
    What a scrumptious looking recipe! I have copied it and will be making it soon as I have a nice package of asparagus left over from Sunday's dinner. I have to admit that I teared up a bit reading your description of your Mother's Day celebration knowing that your father, Jim, had so recently passed. We lost my brother to cancer just a few months later. He had just turned 60 so was a little younger than cousin Jim.

    I have been trying to contact you through Facebook but I guess you haven't gotten my messages. My email address is I am a descendant of James and Mary Jane Driver and would love to share some of the history, photos, etc., that we have of the Driver family. Very soon I'm going to be creating a closed Facebook group to share an inventory of all known Rosealpha Driver Camp paintings and I'd love to invite you, your mother and your brother to join the group if you would like to. Sincerely, Jeanette Brantley (Your father's great-uncle Charles Driver was my great-grandfather)