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.
Ingredients
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
Instructions
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Preheat oven to 350°F.
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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.
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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.
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Meanwhile, melt 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, about 5 minutes. Set aside.
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In a large bowl, whisk eggs, half-and-half, salt, pepper, mustard powder and nutmeg. Set aside.
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Sprinkle cheese and sautéed shallots evenly over bottom of the potato crust, then pour in egg mixture. Arrange asparagus
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(and chives, if using) decoratively on top.
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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.
I have never tried a hashbrown crust Jennifer, but I know my husband and I are going to love it! We love eggs for breakfast, lunch or dinner, so this one will be on the menu soon! Happy weekend!
Thanks Mary Ann and happy weekend to you, too :)
I am completely mesmerized! What a gorgeous quiche and love the hash brown crust, so creative. We just love asparagus and eggs together, and cheese! Pinning and sharing this gorgeous skillet!
Thanks Tricia and yes, it was a delicious combination, for sure :)
Hashbrown crust?! Just when I thought quiche couldn’t be any better you add a hashbrown crust! This is drool worthy, my friend! Please pass the fork and a napkin!
Thanks so much, Annie :)
OMG – this is killer, Jennifer! I have every single ingredient here to make this recipe and I’m going to this weekend! Hubby has to go out for a couple hours Saturday am and I’m going to make this for him as a surprise when he gets back. That hashbrown base sounds unbelievable good! Pinned! Cheers to a wonderful weekend :)
Thanks so much, Dawn and he will enjoy it! The hashbrown crust makes it lovely and hearty, especially for a meatless dish!
You’ve outdone yourself girl! I can’t stop staring, and that hashbrown crust sounds incredible, sharing and pinning!!
Thanks so much, Sue :)
This sounds amazing Jennifer, I definitely need to whip one up before asparagus season slips away. It’s so… pretty! c
Thanks Chris!
This is such a pretty quiche! Perfect for spring and asparagus season :)
Thanks Laura :)
Yum, this sounds perfect! My husband LOVES hashbrowns and we have a big sack of potatoes we need to use up so I think this might now be part of the plan :)
Thanks Abbey and I’m sure your husband will love this :)
That is one beautiful presentation~!!! That would be wonderful for a ladies’ brunch. I’m anxious to try this and the hashbrown crust makes it even more fun to try. Thanks for this recipe~!
Thanks so much, anadimae :)
This is a ridiculously beautiful quiche. Not a single ingredient I don’t like, yet would be a little sad after cutting the first slice. A perfect brunch dish!
Thanks Milena and yes it would be so perfect for brunch!
This is so beautiful, Jennifer! I’m so excited about asparagus and fiddleheads and wild leeks! It’s finally time, lol. I’ll include this with my suggestions for delicious Mother’s Day brunches! I wish I was eating this right now. Sharing :)
Thanks so much, Robyn and me, too! Can’t wait for all the fresh stuff :)
This is a wonderful idea. Sweet potatoes would work too,I imagine! Lovely.
Thanks Mimi and yes, sweet potatoes would work as well, I’m sure!
I made this yesterday for brunch and we absolutely loved it! We both went back for seconds (even though we shouldn’t have!!) and my husband liked it so much he asked if we could reheat the leftovers for dinner….so we did! Thanks for such delicious inspiration for a Sunday morning!
So glad to hear, Sarah and thanks! My husband was a fan of this one, as well :)
Made this for dinner tonight – turned out as beautiful as yours and completely delicious! Thank you for a winning recipe!
So glad to hear, Carolyn :) Thanks!
I just stumbled upon your blog and decided to try out this recipe. It was delightful! I often feel as if I am a bit of a useless cook, but your recipe was quite straightforward and I didn’t have any issues at all. It helped that it was tasty, and I’m still enjoying the leftovers after this weekend!
Thank you for the recipe!
So glad to hear, Brenna and yes, I loved the leftovers with this one, too :) Thanks!
Hello Jennifer, Can this be made ahead?
Hi Sherri, I haven’t actually done it, but I do recall that the left-overs were fine from the fridge, so I suspect making ahead and re-heating would work just fine. I might leave it in the skillet and re-warm it in the oven in the skillet, to keep the crust from going soggy.