Spring Hash Brown Quiche with Asparagus and Goat Cheese
Experience a delightful taste of spring with this vibrant Hash Brown Quiche with Asparagus and Goat Cheese! Featuring a golden, crispy hash brown crust, this recipe is a perfect gluten-free alternative to traditional pastry. Tender asparagus, creamy goat cheese, and a rich egg filling come together to create a dish that's as elegant as it is comforting. Simple yet elevated, this quiche is ideal for brunch, lunch, or even a light dinner. The easy-to-make crust offers a unique twist, while blanched asparagus adds a fresh, seasonal flair. Whether served warm or at room temperature, this spring-inspired quiche will wow your guests and become a seasonal favorite.
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Recipe Information
Ingredients
- 4 cups frozen shredded hash browns
- 4 tablespoons unsalted butter
- 6 large eggs
- 1 cup half-and-half
- 1 cup asparagus spears
- 4 ounces goat cheese
- 1 cup grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or tart pan with olive oil.
In a medium-sized mixing bowl, combine frozen hash browns, melted butter, 1/2 teaspoon of salt, garlic powder, and 1/2 cup of grated Parmesan cheese. Mix well to coat the hash browns.
Press the hash brown mixture evenly into the bottom and up the sides of the pie dish to create the crust. Use a spoon or your hands to pack it tightly.
Bake the hash brown crust in the preheated oven for 20-25 minutes, or until golden and slightly crisp at the edges. Remove from oven and set aside to cool slightly.
While the crust is baking, trim the woody ends of the asparagus and cut into 1-inch pieces. Blanch the asparagus by boiling it in salted water for 2-3 minutes, then drain and immediately transfer to an ice water bath to stop the cooking. Drain and pat dry.
In a large mixing bowl, whisk together the eggs, half-and-half, remaining 1/2 cup of Parmesan cheese, 1/2 teaspoon of salt, and black pepper until well-combined.
Pour the egg mixture into the prepared hash brown crust. Scatter the blanched asparagus pieces evenly over the mixture.
Crumble the goat cheese into small pieces and sprinkle them evenly across the top of the quiche filling.
Bake the quiche in the oven (still at 400°F) for 25-30 minutes, or until the center is just set and the edges are golden brown.
Let the quiche rest for 5-10 minutes before slicing. Serve warm or at room temperature for a delicious spring-inspired dish!
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1491 mg | 497% | |
| Sodium | 7598 mg | 330% | |
| Total Carbohydrate | 246.0 g | 89% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 12.4 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1625 mg | 125% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4861 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
