• 1 pound small butter potatoes, sliced ¼ inch thick
  • Extra virgin olive oil
  • 1 cup button mushrooms, sliced
  • 1 cup chopped asparagus spears
  • ½ cup chopped purple onion
  • 4 eggs + 2 egg whites
  • ½ cup whole wheat flour (may substitute white flour)
  • 1 cup milk
  • ½ cup crumbled feta
  • Salt and pepper to taste


  1. Preheat your oven to 375 degrees F.
  2. Heat olive oil in a large skillet over medium heat and add the sliced potatoes. Cook until browned, about 12 minutes.
  3. Add the mushrooms, asparagus and onion and stir to combine. Cook until tender, about 8 minutes.
  4. Meanwhile whisk together the eggs, flour, milk, feta, salt and pepper. Set aside.
  5. Pour the cooked vegetables into a greased pie pan. Pour the egg mixture over the veggies.
  6. Cook the quiche for about 45 to 50 minutes, until set in the middle.

Serves 6

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