Menu

Hash Brown Crust Asparagus Quiche

By Ken

Apr 24

 

Hash Brown Crust

  • 600 g
    21 18 ounce*
    600 g
    Russet Potatoor 4 cups frozen shredded hash browns
  • 3 tbs
    3 tbs
    3 tbs
    buttermelted
  • 1/4 tsp
    1/4 tsp
    1/4 tsp
    salt
  1. Preheat oven to 425º.
  2. Peel and grate the potatoes.
  3. Place Shredded potatoes into a colander and rinse under running water while stirring potatoes until the water runs clear, about 10 seconds.
  4. 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.
  5. Drizzle melted butter over potatoes and add the salt. Mix to combine.
  6. Put the shredded potato mixture into a 9″ pie pan.
  7. 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.
  8. Bake the crust for 30 minutes or until light golden brown.

Filling

  • 1/2 tbs
    1/2 tbs
    1/2 tbs
    butter
  • 150 g
    5 14 ounce*
    150 g
    asparagus
  • 1 clove
    1 clove
    1 clove
    garlic
  • 60 g
    2 18 ounce*
    60 g
    grated cheesefor example cheddar, gruyere, smoked gouda
  1. While the crust is baking, melt butter in a skillet over medium heat.
  2. Sauté chopped asparagus until almost cooked.
  3. Add garlic and continue to sauté another minute.
  4. Remove from heat and set aside.

Egg Mixture

  • 4
    4
    4
    eggs
  • 3/4 cup
    3/4 cup
    3/4 cup
    heavy cream
  • 3/4 cup
    3/4 cup
    3/4 cup
    milk
  • 1/2 tsp
    1/2 tsp
    1/2 tsp
    salt
  • ground pepperto taste
  1. Combine eggs, heavy cream, milk, salt and pepper in a medium bowl and whisk until combined.

Assemble and Bake the Quiche

  1. When crust bottom is a light golden brown, about 30 minutes, remove it from the oven.
  2. Lower the oven temperature to 350º.
  3. Scatter the asparagus over the crust base and cover with grated cheese.
  4. Pour in the egg mixture to cover the asparagus and cheese.
  5. 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.
  6. Allow to cool 5-10 minutes before serving.

Equipment:

  • Grater
  • Spatula
  • Whisk
  • 9″ Pie Pan
  • Skillet
  • Medium Bowl
  • Hot Pads
  • Tea Towel
css.php