Asparagus Quiche with Hash Brown Crust.
I KNOW. We’re seriously doing hash brown quiche and I am dying.
Crispy, crunchy potato crust. Cheesy filling with spring veg. I can’t get enough.
Really, just looking at that creamy custardy filling.
I first saw the idea of a hash brown crust on epicurious. We could say I was instantly sold. I don’t care about hash browns on the regular but if they are the crust to my quiche? I’M IN!
Here’s the thing though – I definitely thought it wouldn’t work. I thought it would be too tricky, the potatoes would crisp up enough, or the crust would stick to the pan and I’d end up serving a crustless quiche. I was like there is NO WAY this will work.
But… tada!
This means I am so excited to tell you that it DOES work. It’s more time consuming than a crustless quiche, but it’s not as bad as a pie crust, so that all evens out. And as long as you use a cast iron skillet, add enough oil and butter to the pan and really press down on those shredded potatoes, you’ll do it. It’s SO good.
It seems like these days, I share a quiche twice a year! And that’s pretty much when we eat them, around Christmas and Easter. But they are so much more versatile than that and I want to start making one on the weekends to prep lunches or even make one as a weeknight dinner.
I love quiches because you can eat them cold and they are SO good with a greens salad.
And they’re insanely satisfying too. Paired with the greens, I consider it somewhat healthy. Despite all the cheese.
Since this quiche has the crisped crust, I do prefer to eat this shortly after baking. But after a day or two, it’s still fantastic. The potatoes may not be quite as crispy but they are still flavorful. And I’ll tell you a little secret: to reheat this, place it with the crust down in a hot skillet. That gives it a bit more crisp than the oven or microwave does!
For the insides of this quiche, I did lots of cheese, of course, tons of fresh herbs and asparagus. As usual, I’m having a MOMENT with asparagus right now so get ready for asparagus overload!
Sorry. But really not.
Hash Brown Quiche with Asparagus and Feta
Asparagus Quiche with Hash Brown Crust
Ingredients
hash brown crust
- 3 to 4 russet potatoes, peeled and grated
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
filling
- 6 large eggs
- 2 cloves garlic minced
- 1 1/2 cups heavy cream
- 3/4 cup fontina cheese, freshly grated
- 1/4 cup crumbled feta cheese, plus extra for topping
- 1/2 teaspoon cracked black pepper
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- ¼ cup chopped fresh herbs, such as parsley, oregano and basil
- ½ cup chopped asparagus spears
- 12 asparagus spears, woody ends removed
- chopped fresh herbs for topping
Instructions
hash brown crust
- Preheat the oven to 350 degrees F.
- Grate the potatoes into a large bowl (I use a cheese grater!) and sprinkle with salt and pepper. Gather all the potato shreds up in a kitchen towel and squeeze out as much of the liquid that you can. Sort of like you would with cauliflower crust!
- Heat a 10-inch cast iron skillet over medium heat. Add the oil and butter. Once it has melted, start pressing the potatoes in the skillet to form a crust. You want the layer to be even. I used a wooden spoon, metal measuring cup and spatula to continuously press the potatoes down and up the sides. You want to do this, pressing often, until the bottom and edges of the crust brown, about 10 to 12 minutes. Turn off the heat under the skillet.
filling
- Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the fresh herbs and chopped asparagus. Pour the filling into the crust. Place the long asparagus spears gently on top in a circle design with the top of the spear facing outward.
- Bake the quiche for 35 to 45 minutes, or until golden on top and set in the center. Let the quiche cool before serving. Sprinkle with additional feta and herbs. To serve the quiche, use a sharp knife to cut down through the potato crust.
- This is so good served warm or cold!
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Hello cheesiness.
31 Comments on “Asparagus Quiche with Hash Brown Crust.”
Pingback: Hash Brown Quiche - Asparagus Quiche with Hash Brown Crust - Kitchenpedia.co
Dinner tonight! Yum! From experience, a fruit salad also compliments quiche very nicely.
You missed a step of pouring the mixture into the hashbrown crust, I think for someone who hasn’t made 1000 quiches, they will need to know that.
thanks alicia!! :)
interesting ! Thanks for information !
Pingback: This and That – From Prosecco to Peaches
This looks amazing! Can you make it with frozen hash browns?
yes you can use frozen hash browns, however i would probably let them thaw first and squeeze out some of the water!
Love these flavors and ohmygoodness I want all of my meals to come in a crispy hash-brown crust now! I totally agree about quiche as dinner too, I love serving it alongside a green salad for a lighter meal – perfect for spring!
tanks so much ashlyn!!
Can’t wait to try this, my son can’t have wheat so this sounds like a perfect crust that I can use for all savory pies. This recipe sound delicious, it has all my favorite ingredients.
love that! thank you charlotte!
I intended to make this for Easter dinner but ended up napping late with my son, so I made it for Monday after Easter dinner. It was so good! My husband loves eggs and potatoes more than anything, so this was right up his alley. Definitely a keeper.
My second time cooking with your recipes and I am officially in love. The amounts are always just right, times, instructions, photos and the taste… Omg. I guess it’s time to buy your book.<3
I correct myself: books, plural. :)
Pingback: Healthy Hash Brown-Crusted Rosemary and Thyme Frittata with Caramelized Onions, Mushrooms, and Cauliflower Rice - The Little Fit Puppy Doc
Everybody loved it. It is an easy recipe to follow. Great directions. I did leave out the Feta cheese because my husband does not like Feta. Still was absolutely delicious! It is a keeper.
This is an incredible article for anyone having even a small intention to start a blog. Thank you for this detailed post, it makes me think how passionate a person has to be about the chosen niche so as to persist and diversify through the various phases of blogging.
Pingback: 57 Easy Vegetarian Christmas Quiche Recipes That Are Super Satisfying - Lifesoever
Pingback: 57 Easy Vegetarian Christmas Quiche Recipes That Are Super Satisfying – Lifesoever
Hi – love your blog, and this looks incredible! Any suggestions for a heavy cream replacement if you’re trying to do non-dairy? There’s some great cheese alternatives out there that I think I can try for this, was just wondering if you knew/had any wisdom if the cream could also be replaced? Thank you!
Pingback: 38 Recipes That Are Perfect For Easter! | bakkbenchersnetwork.com
Pingback: What To Eat This Week: 3/28/21. | bakkbenchersnetwork.com
This recipe is perfection! Great for Easter brunch! xoxo, Annie onanniesmenu.com
One question…..I am in the process of making now and realized I may have confused the amount of herbs. Did I use a 1/4 of each or a total of 1/4 cup?
it’s a 1/4 cup total!
Just to let you know….😊….I used almost 1/4 c of each herb since I had them chopped and they were fresh from my garden. Oh my! It was wonderful and I would highly recommend trying the quiche that way. Since they were fresh and mild, it was not overpowering …it is perfect!
My picky-eater husband asked what I had changed with the quiche and I told him it was a new recipe. It has changed how I make quiche from now on. As others have said, it was spot on!! It was a perfect Spring meal….asparagus quiche, leaf lettuce salad with balsamic vinaigrette and a nice Riesling.
Thank you for all your great recipes….especially this one!
This was great! I used refrigerated pre shredded hash browns and it worked like a charm. I also had a bigger skillet than specified and only 5 eggs and still turned out great, very adaptable.
One of my favorite breakfast recipes. We make it over and over again, using a bag of simply potatoes for the crust and grated parmesan as the cheese. Pure magic.
Where I’m staying at the moment doesn’t have a cast iron pan, but there is a 9” cake pan. Could I use that and bake the hash brown layer in the oven first? I’m worried I would end up burning the hash brown layer putting it in the oven twice. Any suggestions?
i am pretty sure it won’t burn! i would try baking it for 20-30 mins before adding in the filling!
Thank you so much for replying! I can’t wait to try this!