Hashbrown-Crusted Asparagus & Mushroom Quiche
Apr 14, 2022, Updated Apr 13, 2025
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Weekend brunch — two of my favorite words to put together. There are few things in life more enjoyable than gathering friends for a little daytime cocktail and a bite of brunch. This Hashbrown-Crusted Asparagus & Mushroom Quiche is coming just in time to wow your friends this weekend at Easter brunch.
I skipped the traditional crust and used some grated russet potatoes as the base for a crispy, gluten-free option that wraps the quiche filling like an Easter basket.
While I went with an asparagus and mushroom combo to highlight the best ingredients available at the moment, you could easily swap in whatever veggies you prefer … spinach and artichoke, perhaps? Just be sure to cook out any excess water before adding to your egg mixture, or you might end up with a soupy quiche that just won’t set.
Make It A Full Meal
This Hashbrown-Crusted Asparagus & Mushroom Quiche makes a great main course. Serve it alongside a simple green salad or pack in even more green with this mint-infused salad with peas.
Some make-ahead individual cheesecakes provide a sweet finish to the dinner. The best part is they don’t require baking and can be made a couple of days in advance. That gives you time to enjoy your guests!
No matter how you put the meal together, this asparagus and mushroom quiche will be the star of the show.
Hashbrown Crusted Asparagus & Mushroom Quiche
Ingredients
- For the crust:
- 2 russet potatoes, washed and shredded (about 4 cups)
- 1 egg, whisked
- 2 tablespoons ghee, melted
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- For the filling:
- 7 eggs
- ½ cup milk
- 8 ounces Monterey Jack cheese, shredded
- 2 tablespoons ghee
- 1 cup onion, diced
- ½ red bell pepper, diced
- 2 cups mushrooms, sliced
- 8 stalks asparagus, sliced in half and cut into 3-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
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.
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