Ingredients:

• ¾ cup diced red-skinned Idaho® Potatoes
• ¾ cup chopped fresh asparagus, stalks removed
• ½ cup thickly sliced onions
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• ½ teaspoon kosher salt, divided
• ¼ teaspoon crushed black pepper, divided
• 2 eggs
• 4 tablespoons heavy cream
• ½ cup shredded Fontina cheese (about 4-ounces)

Directions:

1. Heat oven to 400°F.
2. Scatter the potatoes, asparagus, onions and garlic on a baking sheet.
3. Top with olive oil, ¼ teaspoon of the salt and ⅛ teaspoon of the black pepper. Gently toss to combine.
4. Place the baking sheet in the oven and bake for 12-15 minutes, or until tender. Remove from the oven and set aside.
5. Reduce oven temperature to 350°F. In a medium-sized mixing bowl, whisk together the eggs, cream and the remaining salt and pepper.
6. Stir in the cheese.
7. Gently fold in the roasted vegetables and pour into lightly greased 5-inch baking dish or dish of a similar size.
8. Bake until quiche is puffed and golden, about 25 minutes.