Hashbrown Crusted Asparagus & Mushroom Quiche (Edit recipe)

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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.

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PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

Serves: 6

Ingredients

Crust

2 Russet Potatoes, washed and shredded (about 4 cups)
1 Egg, whisked
2 Tbsp Ghee, melted
.5 tsp Garlic Powder
.5 tsp Kosher Salt
.25 tsp Black Pepper

Filling

7 Eggs
.5 cup Milk
8 oz Monterey Jack Cheese, shredded
2 Tbsp Ghee
1 cup Onion, diced
.5 Red Bell Pepper, diced
2 cups Baby Bella Mushrooms, sliced
8 Asparagus, stalks, sliced in half and cut into 3-inch pieces
.5 tsp Kosher Salt
.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 1/2 teaspoon salt and 1/4 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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	21 g
Carbohydrates:	23 g
Protein:	18 g
Cholesterol:	60 g
Sodium:	449 mg
Fiber:	6 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.