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Asparagus Quiche with Hash Brown Crust

This hash brown quiche is such a fantastic meal! Perfect for brunch or dinner, the bottom is a crispy hash brown crust and the filling is divine.
4.86 from 14 votes
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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


  • large eggs
  • 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
  • pinch  salt
  • 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


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.


  • 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!


lightly adapted from epicurious

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