Step 1

Heat the oven to 400°F with the rack in the middle position.

Step 2

Shred the potatoes on the large holes of a box grater or in a food processor. Toss the shredded potatoes with ½ teaspoon of Diamond Crystal kosher salt and transfer the salted potatoes to a clean kitchen towel. Wring out the liquid very thoroughly.

Step 3

In a bowl, toss the drained potatoes with 1½ teaspoons of extra virgin olive oil. Then, transfer the potatoes to a greased 9-inch pie plate.

Step 4

Line the sides and bottom of the greased 9-inch pie pan with the potatoes, forming a thin crust that reaches the top ledge. Please note that russet potatoes shrink more after baking than white sweet potatoes so you’ll definitely want to add enough potatoes to the sides of the pan. To create a uniform potato crust, use a dry measuring cup to press the potatoes into an even layer.

Step 5

Pop the crust in the oven for 25 minutes or until the “pie dough” is cooked though and lightly browned. Take the crust out of the oven and cool to room temperature. Turn down the oven heat to 350°F.

Step 6

Heat a large skillet over medium heat. When the pan is hot, add 1 tablespoon extra virgin olive oil. Toss in the shallots and a sprinkle of salt and cook until tender.

Step 7

Add the asparagus along with a sprinkle of salt. Cook until bright green and crisp tender. Then, stir in the minced garlic and transfer to a plate to cool slightly.

Step 8

In a large bowl, add the eggs, yolks, almond milk, nutritional yeast, 1 teaspoon Diamond Crystal kosher salt, garlic powder, and black pepper. Whisk until uniform.

Step 9

Add the cooked asparagus and diced ham to the baked potato pie crust. Pour the egg mixture on top and sprinkle the fresh minced chives on top.

Step 10

Bake the quiche in the oven for about 45 minutes or until the center is completely set. Cool on a wire rack for at least 15 minutes. Cut and serve!