The main course of any holiday meal should be the star! For a brunch the main course is typically a quiche. It is easy to make ahead of time, you can serve it warm or at room temperature, it serves a lot of people, easily, and its an egg dish. Its the perfect brunch dish!
There really aren’t a lot of rules with quiches. You can put whatever you want into them-vegetables, meats, cheeses… Anything that you like. This recipe has a little bit of a twist in that the crust is not the typical pastry crust. This crust is HASH BROWNS! And it is SO good!
There are a couple tips I want to mention when making this dish. First, start by using pre-shredded potatoes. You can shred your own, but why?? The ones that are pre-shredded for you in the grocery store are great! Just be sure and dry them thoroughly. Wring them in a towel or lay them out and let them air dry. If they are soggy they will not crisp up in the cooking process.
Second tip is to use a spring form pan. It makes it so much easier to get the dang thing out after its cooked. A couple tips on springform pans…. Make sure your springform pan is put together tightly and correctly. Test it before putting anything in the pan by adding a cup of water to the pan. If it leaks, reposition the bottom and the sides and try again, if it still leaks, you might try lining the pan with foil, it won’t be as pretty, but at least it won’t leak eggs all over your oven.
Everyone will love this quiche and even if you aren’t having brunch you can serve this for dinner with a side salad and your family will be thrilled.
Asparagus and Mushroom Quiche with Hash Brown Crust
A twist on the traditional spring quiche!
Hash Brown Crust
- 1 bag shredded potato hash browns, squeezed dry
- 3 Tablespoons butter, melted
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 Tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 bunch asparagus cut into 1" chunks
- 1 pint sliced mushrooms
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 9 eggs
- 1/2 cup milk
- 1 cup Gruyere cheese or Swiss, shredded
- 1/2 cup Monterey Jack cheese, shredded
Preheat oven to 400°
In a large bowl combine all crust ingredients. Mix well.
Spray a spring form pan with cooking spray. Spread the potato mixture into the bottom of the pan pressing the potatoes up the sides of the pan. Bake for 25-30 minutes or until it starts to brown. You do not want it too crispy or it will burn during the next phase of cooking, but you don't want it raw.
In a saute pan, heat olive oil over medium heat. Saute the asparagus, mushrooms, onions and garlic. Cook for about 10 minutes or just until the vegetables begin to soften. Season with salt and pepper. Let mixture cool slightly.
In a large bowl, whisk eggs and milk together. Slowly add the cooked vegetable mixture to the eggs. Stir in cheeses.
Place the pan with hash brown crust onto a cookie sheet. Pour the egg mixture into the hash brown crust. Reduce oven temperature to 350° Bake quiche for 45 minutes. Let cool slightly and cut into pieces.