Russet Potato – or 4 cups frozen shredded hash browns
3tbs
3tbs
3tbs
butter – melted
1/4tsp
1/4tsp
1/4tsp
salt
Preheat oven to 425º.
Peel and grate the potatoes.
Place Shredded potatoes into a colander and rinse under running water while stirring potatoes until the water runs clear, about 10 seconds.
Place a handful of potato in a tea tea towel (any sturdy towel without the terry cloth loops will work) and squeeze excess water out, then place into a medium sized bowl. Repeat with any remaining potato.
Drizzle melted butter over potatoes and add the salt. Mix to combine.
Put the shredded potato mixture into a 9″ pie pan.
Use your hands or spatula to pat down the crust on the base and up sides of pie pan to form an even crust. It should be firmly packed.
Bake the crust for 30 minutes or until light golden brown.
Filling
1/2tbs
1/2tbs
1/2tbs
butter
150g
5 1⁄4ounce*
150g
asparagus
1clove
1clove
1clove
garlic
60g
2 1⁄8ounce*
60g
grated cheese – for example cheddar, gruyere, smoked gouda
While the crust is baking, melt butter in a skillet over medium heat.
Sauté chopped asparagus until almost cooked.
Add garlic and continue to sauté another minute.
Remove from heat and set aside.
Egg Mixture
4
4
4
eggs
3/4cup
3/4cup
3/4cup
heavy cream
3/4cup
3/4cup
3/4cup
milk
1/2tsp
1/2tsp
1/2tsp
salt
ground pepper – to taste
Combine eggs, heavy cream, milk, salt and pepper in a medium bowl and whisk until combined.
Assemble and Bake the Quiche
When crust bottom is a light golden brown, about 30 minutes, remove it from the oven.
Lower the oven temperature to 350º.
Scatter the asparagus over the crust base and cover with grated cheese.
Pour in the egg mixture to cover the asparagus and cheese.
Return the quiche to the oven and bake for 30-35 minutes or until the filling is set. A skewer should come out clean, or the quiche should spring back when gently touched.
