Easy Hashbrown Crusted Asparagus Quiche
A gluten-free, savory quiche with a crispy hashbrown crust and a creamy egg filling loaded with sautéed asparagus, mushrooms, red bell pepper, and Monterey Jack cheese. Perfect for brunch or a light weekend dinner.
Servings: 6 servings
Calories: 420kcal
Cost: 8
Equipment
- 9-inch springform pan
- mixing bowls
- skillet
- whisk
- Chef's knife
- clean kitchen towel (for squeezing potatoes)
Ingredients
- 2 Russet potatoes (about 4 cups shredded)
- 1 large egg (for crust)
- 2 tbsp ghee or butter, melted (for crust)
- 0.5 tsp garlic powder
- kosher salt and black pepper, to taste (for crust)
- 2 tbsp ghee or butter (for sautéing vegetables)
- 1 cup onion, diced
- 0.5 red bell pepper, diced
- 2 cups mushrooms, sliced
- 8 asparagus stalks, trimmed and cut into 3-inch pieces
- 7 large eggs
- 0.5 cup milk
- 8 oz Monterey Jack cheese, shredded
- kosher salt and black pepper, to taste (for filling)
Instructions
- Preheat oven to 425°F (220°C). Squeeze all excess water from shredded potatoes using a clean kitchen towel.
- In a bowl, combine shredded potatoes with 1 whisked egg, melted ghee, garlic powder, salt, and pepper. Grease a 9-inch springform pan and press the potato mixture into the bottom and up the sides to form an even crust.
- Bake the crust for 20–25 minutes until edges are golden and crispy. Reduce oven temperature to 375°F (190°C).
- While crust bakes, heat 2 tbsp ghee in a skillet. Sauté diced onion and red bell pepper until onion is translucent (5–7 minutes). Add mushrooms and cook until they've released liquid (about 5 minutes). Season with salt and pepper.
- Stir in asparagus and cook 3–4 minutes until tender-crisp. Remove from heat and allow vegetables to cool slightly.
- In a large bowl, whisk together seven eggs and 1/2 cup milk. Stir in shredded cheese and fold in the cooked vegetables. Pour the filling into the partially baked hashbrown crust.
- Bake at 375°F (190°C) for about 40 minutes, or until the quiche is fully set and the center does not jiggle. Let cool 10–15 minutes, then remove springform sides and slice to serve.
Notes
Squeeze all excess water from shredded potatoes to prevent a soggy crust. Cook vegetables thoroughly to remove excess moisture before adding to the egg mixture. Reheat slices in an oven or air fryer to restore crust crispness.