A twist on the traditional spring quiche!
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.