Hashbrown Crusted Asparagus & Mushroom Quiche
This potato crust quiche swaps traditional pastry for a crispy, golden hashbrown crust made from shredded russet potatoes. Filled with sautéed asparagus, mushrooms, onion, and melted Monterey Jack, it's a hearty, naturally gluten-free quiche that works beautifully as the centerpiece of any brunch spread.
Servings: 6
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.
Notes
- Squeeze shredded potatoes as dry as possible before mixing. This is the key to a crispy crust.
- Grease the springform pan well before pressing in the potato mixture.
- Leftovers keep refrigerated for up to 4 days and reheat well at 325 degrees F for about 10 minutes.