This delicious Hashbrown Crust Asparagus Quiche is a twist on the traditional, with shredded potatoes replacing the typical pastry crust. Filled with asparagus and aged cheddar.
I spotted this recipe on Epicurious recently and was immediately drawn in by the hashbrown crust used in this quiche. And since it’s asparagus season, I just had to add it to my weekly menu. I adapted the recipe slightly, changing up the cheese based on what I had on hand, adding some chives and omitting the suggested tarragon. (I actually love tarragon, but I didn’t have any fresh around and since I was using cheddar, instead of the suggested goat and fontina, I thought I’d forego it this time around).
The result was a wonderfully flavourful and hearty quiche, which was definitely “husband approved” :) Yes, the hashbrown crust was a little more work, but honestly, not that much. I’d definitely make this one again and would love to experiment with different cheese and herbs, as well.
So if you’re looking for a lovely way to use Spring asparagus, I can definitely recommend this quiche!
Cook’s Notes for Hashbrown Crust Asparagus Quiche
Be sure to use all your muscles to wring out the moisture from the potatoes. The drier they are to start with, the better the end result. Also, don’t skimp on the time needed to brown/set the crust on the stove-top before placing in the oven, as it’s the key to a lovely crisp potato crust.
This quiche is a great base to experiment with different cheese – goat, Swiss, fontina would all be good choices, or a combination.
No shallots? Simply use a bit of yellow or red onion, instead.
Reading through the comments on Epicurious, I noticed that several people made this with thawed, frozen hashbrown potatoes and had good success with that route, if you’d rather skip the potato grating/wringing thing. I imagine they should be quite thawed so you can press them against the pan and make a solid base. I would also think the cooking time on the stove-top might be a bit less. If you try this, let me know how it worked!
Finally, do let the quiche sit a bit to set-up before serving. It’s actually best slightly cooled, rather than straight from the oven (in my opinion :)
Hashbrown Crust Asparagus Quiche
An asparagus and cheese quiche, baking in a homemade hashbrown crust. Lovely warm or at room temperature.
For the hashbrown crust:
- 4 medium russet (baking) potatoes about 2 lbs., peeled
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 Tbsp vegetable oil
- 2 Tbsp butter
For the filling:
- 1 Tbsp butter
- 4 medium shallots thinly sliced
- 6 large eggs room temperature
- 1 1/4 cups half-and-half
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp mustard powder
- Pinch of grated nutmeg
- 2 - 2 1/2 cups grated aged cheddar cheese
- 1/2 bunch asparagus (about 1/2 pound), ends trimmed
- Optional: chives for topping
Preheat oven to 350°F.
Using the largest holes on a box grater, shred potatoes. Place in a large bowl and toss with 1 tsp. salt and 1/2 tsp. pepper. Transfer potatoes to a clean dish towel, gather together the ends of towel and thoroughly wring out excess liquid over the sink. Transfer potatoes to a bowl and set aside.
Heat oil and 2 Tbsp. butter in a 10" (top diameter) cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and the bottom of the crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
Meanwhile, melt 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, about 5 minutes. Set aside.
In a large bowl, whisk eggs, half-and-half, salt, pepper, mustard powder and nutmeg. Set aside.
Sprinkle cheese and sautéed shallots evenly over bottom of the potato crust, then pour in egg mixture. Arrange asparagus
(and chives, if using) decoratively on top.
Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool at least 10-15 minutes, or to room temperature before cutting into wedges and serving from the pan.