Asparagus Quiche with Spinach, Cremini Mushrooms, 3 Cheeses, Potato Latke Crust (for 2)
Ready for spring yet? Jay’s seasonally-inspired Asparagus Quiche starts by making a ‘latke crust’ with shredded potatoes, egg, minced onion, and gluten-free flour, then filling it with real eggs, light cream, three kinds of cheese (Monterey Jack, Fontina, and Feta), braised spinach, and roasted cremini mushrooms. Baked low and slow until just right. Great for a light dinner or lunch. Serves 2.
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