Crispy Potato Crusted Quiche with Chèvre and Asparagus

  • Cooking spray
  • 10 oz. frozen hash brown potatoes, thawed slightly
  • 1 oz. finely grated parmesan cheese
  • 12 spears fresh asparagus
  • 1/2 onion - diced
  • 2 T. butter
  • 4 eggs
  • 1 1/2 c. half & half
  • 1/2 c. chèvre (goat cheese), crumbled
  • 1/4 tsp. salt
  • Pinch of black pepper
  • 1 tsp. lemon zest

Heat the oven to 400 degrees F. Lightly spray a 9-inch pie pan with cooking spray. Set aside.

Toss the slightly thawed hash browns with the grated parmesan cheese and gently press the mixture into the prepared pie pan. Bake in the preheated oven for 20 minutes.

Meanwhile, break off the woody ends of the asparagus and throw them away. Cut the asparagus into 1 inch pieces. In a medium saucepan, sauté the onion and asparagus in the butter until the onion is translucent. Set aside.

In a medium bowl, whisk together the eggs, half & half, chèvre, salt, pepper, and lemon zest.

Reduce the heat on the oven to 325 degrees F. Remove the hash brown pie crust from the oven, arrange the asparagus and onion mixture in it, and pour the egg mixture over everything in the shell. Bake for 30-45 minutes, or until the center has risen and is slightly golden brown.

Remove the quiche from the oven and let cool before slicing into it. The quiche can be served warm or at room temperature.

  • Yields: 8-10 servings
  • Preparation Time: About an hour

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