Description
A savory and elegant quiche featuring fresh asparagus, tangy goat cheese, Fontina, and sautéed shallots, all nestled in a crispy hash brown crust. Perfect for brunch, lunch, or meal prep. Naturally gluten-free and endlessly customizable.
Ingredients
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3 cups shredded potatoes (fresh or thawed frozen hash browns)
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2 tbsp butter or oil (for greasing)
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Salt and pepper, to taste
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1 bunch asparagus, trimmed
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1 cup Fontina cheese, shredded
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½ cup goat cheese, crumbled
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2 shallots, thinly sliced and sautéed
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1 tbsp oil or butter (for sautéing)
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1 tbsp fresh tarragon, chopped (optional)
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4 large eggs
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¾ cup milk or cream
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a 9-inch skillet or pie dish.
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Press shredded potatoes into dish, forming crust. Season with salt and pepper.
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Bake crust for 20–25 minutes until golden and crisp.
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Sauté shallots in butter/oil until soft.
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In a bowl, whisk eggs and milk/cream. Add shallots, Fontina, tarragon, salt, and pepper.
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Pour into pre-baked crust. Dot with goat cheese and arrange asparagus spears on top.
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Bake 30–40 minutes until custard is set and top is golden.
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Let rest 5–10 minutes before slicing.
Notes
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Make sure to drain fresh potatoes to avoid soggy crust.
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Use fresh grated cheese for better melt and flavor.
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Substitute asparagus with spinach, mushrooms, or zucchini.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Main
- Method: Baking
- Cuisine: American