Asparagus Quiche With Hash Brown Crust Recipes

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SPRING HASH BROWN QUICHE WITH ASPARAGUS AND GOAT CHEESE



Spring Hash Brown Quiche With Asparagus and Goat Cheese image

Ready, Set, Cook! Special Edition Contest Entry: A fresh hash brown crusted quiche, filled with fresh chopped spinach, diced sun-dried tomatoes, asparagus tips, sliced green onion, tangy goat cheese, and egg custard. Perfect for breakfast, brunch, lunch, dinner and special occasions...especially Easter and Mother's Day! I love this recipe for its fresh ingredients, color and gourmet appeal. It is easy to prepare, but looks and tastes fantastic.

Provided by mommychommy

Categories     Savory Pies

Time 2h10m

Yield 1 quiche/pie, 8-10 serving(s)

Number Of Ingredients 11

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/4 cup butter, melted
1/2 teaspoon salt, divided
1/4 teaspoon fresh ground pepper, divided
1 cup fresh spinach, chopped
1/4 cup sun-dried tomato packed in oil, diced
15 asparagus spears, trimmed and cut into one-inch lengths
4 green onions, thinly sliced with a some of the green part
4 ounces goat cheese, crumbled
4 large eggs
1 cup half-and-half

Steps:

  • Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
  • Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
  • Press buttered potatoes onto the bottom and up the sides of the pie plate.
  • Bake in the preheated 425 degree oven for 30 minutes.
  • Remove from oven, reduce heat to 350 degrees.
  • Top Simply Potatoes® Shredded Hash Browns with spinach.
  • Top potatoes and spinach with sun-dried tomatoes.
  • Beat the eggs with the half and half and remaining salt and pepper.
  • Pour over potatoes, spinach and sun-dried tomatoes.
  • Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
  • Bake for 40 minutes in a 350 degree oven, or until the center is set.
  • Allow to cool for 10 minutes before cutting.
  • Enjoy!

HASH BROWN QUICHE



Hash Brown Quiche image

We love to have guests stay with us, and this is a great dish to serve for breakfast. To save time in the morning, I sometimes make the hash brown crust and chop the ham, cheese and peppers the night before. As a teacher and farm wife, I'm always looking for easy recipes like this one. -Jan Peters, Chandler, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 9

3 cups frozen loose-pack shredded hash browns, thawed
1/3 cup butter, melted
1 cup diced fully cooked ham
1 cup shredded cheddar cheese
1/4 cup diced green pepper
2 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 263 calories, Fat 20g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 747mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST



Asparagus and Two-Cheese Quiche with Hash-Brown Crust image

Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.

Provided by Anna Stockwell

Yield Serves 8-10

Number Of Ingredients 16

4 medium russet potatoes (about 2 pounds), peeled
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half
1 teaspoon mustard powder
Pinch of grated nutmeg
1 tablespoon finely chopped tarragon
5 ounces Fontina cheese, grated (about 1 1/2 cups)
4 ounces fresh goat cheese, crumbled (about 3/4 cup)
1/2 bunch asparagus (about 1/2 pound), ends trimmed
Special Equipment:
A 10-inch cast-iron skillet, such as Lodge

Steps:

  • Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
  • Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
  • Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
  • Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
  • Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

GOAT CHEESE QUICHE WITH HASH BROWN CRUST



Goat Cheese Quiche With Hash Brown Crust image

Make and share this Goat Cheese Quiche With Hash Brown Crust recipe from Food.com.

Provided by kittycatmom

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened, plus more for pan
1 (1 lb) package frozen hash brown potatoes, thawed
12 large eggs
coarse salt and pepper
1 1/2 cups reduced-fat sour cream
1 (4 -5 ounce) package soft fresh goat cheese, room temperature
4 scallions, thinly sliced

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
  • Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  • In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

SPRING ASPARAGUS QUICHE



Spring Asparagus Quiche image

I found this recipe in Better Homes and Gardens Magazine and being an asparagus lover myself, decided to share it with my friends ; ) This makes 6 main dish servings. Would make a nice brunch, or light supper served with a salad.

Provided by Bev I Am

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

nonstick cooking spray
8 ounces asparagus spears, trimmed and halved crosswise
1/2 cup grated parmesan cheese
2 teaspoons dried basil, crushed
1 (10 ounce) package prepared pizza crust
3 slices bacon
1 medium onion, chopped (1/2 cup)
5 beaten eggs
1/2 cup milk
1/8 teaspoon salt
1 dash ground nutmeg
1 1/2 cups shredded swiss cheese (6 ounces)
1 tablespoon all-purpose flour
2 teaspoons cooking oil
shaved parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees F.
  • Coat a 9-inch springform pan with nonstick cooking spray; set aside.
  • In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes.
  • Drain; set aside.
  • In a small bowl stir together the grated Parmesan and basil.
  • Sprinkle a work surface with half of the mixture.
  • Roll out pizza dough on the surface to a 12-inch square.
  • Sprinkle with remaining Parmesan mixture.
  • Using a rolling pin, gently press into dough by rolling over top.
  • Turn dough into prepared pan.
  • Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high.
  • Line dough in pan with a double thickness of foil.
  • Bake for 8 minutes.
  • Remove foil.
  • Bake 5 minutes more.
  • Remove from oven.
  • Reduce oven temperature to 350 degrees F.
  • Meanwhile, in a small skillet cook bacon until crisp.
  • Drain, reserving 1 tablespoon drippings.
  • Crumble bacon; set aside.
  • Cook onion in reserved drippings over medium heat until tender but not brown; drain.
  • In a medium mixing bowl stir together eggs, milk, salt, and nutmeg.
  • Stir in crumbled bacon and onion.
  • Toss together Swiss cheese and flour.
  • Add to egg mixture; mix well.
  • Pour egg mixture into the dough-lined pan.
  • Toss asparagus halves with the oil.
  • Arrange asparagus in a spokeline pattern on top of egg mixture.
  • Bake 35 to 40 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes before serving.
  • Remove sides of pan to serve.
  • Top with shaved Parmesan cheese, if desired.
  • Makes 6 main-dish servings.

Nutrition Facts : Calories 263.6, Fat 18, SaturatedFat 8.8, Cholesterol 192.7, Sodium 336.4, Carbohydrate 7.4, Fiber 1.2, Sugar 1.9, Protein 18.1

ASPARAGUS QUICHE



Asparagus Quiche image

There's nothing I like better than getting all my housework done and "cooking up a storm" in the kitchen. I was raised in a farming community that had many asparagus growers. So I've always made sure that there's an ample supply of asparagus in my freezer! My husband is a grain farmer, and we have four grown children and 13 grandchildren.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6 servings.

Number Of Ingredients 10

1 unbaked pie shell (9 inches)
1/2 pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups shredded Swiss cheese
3 large eggs, beaten
1 cup half-and-half cream
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon cayenne pepper

Steps:

  • Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts :

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