Hashbrown-Crusted Asparagus & Mushroom Quiche

Hashbrown-Crusted Asparagus & Mushroom Quiche cover

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Hashbrown-Crusted Asparagus & Mushroom Quiche

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Ingredients

Warning0 allergens identified

Hashbrown-Crusted Asparagus & Mushroom Quiche

2 russet potatoeswashed and shredded

1 eggwhisked

2 tablespoons gheemelted

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

7 eggs

½ cup milk

8 ounces Monterey Jack cheeseshredded

2 tablespoons ghee

1 cup oniondiced

½ red bell pepperdiced

2 cups mushroomssliced

8 stalks asparagussliced in half and cut into 3 inch pieces

½ tsp kosher salt

¼ tsp black pepper

Instructions

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Instructions

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.

Nutrition

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Tips & Tricks (5)

Hashbrown Crust Perfection 🥔
Squeeze shredded russet potatoes in a clean kitchen towel to remove excess moisture before mixing with ghee, ensuring a crispy, golden crust that won't become soggy.
Pre-Bake the Crust 🎯
Bake the hashbrown crust at 400°F for 12-15 minutes before adding the custard filling to lock in crispness and prevent a wet bottom crust.
Sauté Vegetables Separately 🍄
Cook mushrooms and asparagus in ghee before adding to the quiche to drive off excess moisture and concentrate their flavors, preventing a watery filling.
Custard Temperature Balance ⚖️
Warm the milk and eggs together to room temperature before pouring to ensure even cooking and prevent the crust from over-browning while the custard sets.
Doneness Test Technique ✨
The quiche is perfectly set when a knife inserted 1 inch from the edge comes out clean—the center should still jiggle slightly, as carryover cooking will finish it perfectly.