Springhashbrownquichewithasparagusandgoatcheese 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!

ASPARAGUS QUICHE WITH HASH BROWN CRUST



Asparagus Quiche with Hash Brown Crust image

This hash brown quiche is such a fantastic meal! Perfect for brunch or dinner, the bottom is a crispy hash brown crust and the filling is divine.

Provided by How Sweet Eats

Categories     Breakfast

Time 1h15m

Number Of Ingredients 17

3 to 4 russet potatoes, (peeled and grated)
1 teaspoon salt
1 teaspoon freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
6 large eggs
2 cloves garlic minced
1 1/2 cups heavy cream
3/4 cup fontina cheese, (freshly grated)
1/4 cup crumbled feta cheese, (plus extra for topping)
1/2 teaspoon cracked black pepper
1 pinch salt
1 pinch crushed red pepper flakes
¼ cup chopped fresh herbs, (such as parsley, oregano and basil)
½ cup chopped asparagus spears
12 asparagus spears, (woody ends removed)
chopped fresh herbs for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Grate the potatoes into a large bowl (I use a cheese grater!) and sprinkle with salt and pepper. Gather all the potato shreds up in a kitchen towel and squeeze out as much of the liquid that you can. Sort of like you would with cauliflower crust!
  • Heat a 10-inch cast iron skillet over medium heat. Add the oil and butter. Once it has melted, start pressing the potatoes in the skillet to form a crust. You want the layer to be even. I used a wooden spoon, metal measuring cup and spatula to continuously press the potatoes down and up the sides. You want to do this, pressing often, until the bottom and edges of the crust brown, about 10 to 12 minutes. Turn off the heat under the skillet.
  • Whisk together the eggs, garlic, cream, cheese, salt and peppers. Fold in the fresh herbs and chopped asparagus. Pour the filling into the crust. Place the long asparagus spears gently on top in a circle design with the top of the spear facing outward.
  • Bake the quiche for 35 to 45 minutes, or until golden on top and set in the center. Let the quiche cool before serving. Sprinkle with additional feta and herbs. To serve the quiche, use a sharp knife to cut down through the potato crust.
  • This is so good served warm or cold!

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.

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

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