Preheat oven to 425 degrees F.

Squeeze excess water from shredded potatoes and add to a medium bowl with egg, ghee, garlic powder, salt and pepper. Stir to combine. Grease a 9-inch spring form pan and add in hash brown mixture, pressing against the bottom and up the sides to form an even layer. Make sure there are no gaps or holes, so the quiche doesn’t leak.

Bake crust for 20 to 25 minutes, until potatoes start to get crisp. Remove from oven and reduce heat to 375 degrees.

In a large bowl, whisk together eggs and milk. Stir in the shredded cheese, and set aside.

Add remaining 2 tablespoons ghee to a skillet over medium-high heat. Add chopped onion and red pepper and cook for 5 to 7 minutes, until onions get translucent.

Add mushrooms to the skillet and cook for an additional 5 minutes, until onions begin to release their liquid. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Stir in cut asparagus and continue cooking for 3 to 4 minutes.

Stir cooked vegetables into egg mixture and stir. Pour into the prepared hash brown crust and return to the oven to bake for about 40 minutes, until quiche is set.

Let cool for 10 to 15 minutes, remove from pan and slice to serve.