What’s better than breakfast potatoes and eggs? A crispy hashbrown quiche filled with fresh asparagus!
This quiche puts a fun spin on your usual breakfast casserole by using shredded potatoes as the crust instead of pastry. The crispy potato base holds a creamy egg filling dotted with tender asparagus pieces. It’s perfect for weekend brunch with friends or when you want to make something a little different for breakfast. Trust me – you’ll want to make this one again and again.
Suggestions for Ingredient Substitution
Russet potatoes can be substituted with sweet potatoes or cauliflower rice for a lower-carb option. Sweet potatoes offer a similar texture with added nutrients, while cauliflower rice provides a lighter, vegetable-based alternative. Adjust cooking time as needed, as these substitutes may cook faster than russet potatoes.
Thick cream can be replaced with unsweetened almond milk or coconut milk for a dairy-free version. Use slightly less liquid, as these alternatives are thinner than cream. Coconut milk will add a subtle coconut flavor, while almond milk will maintain a more neutral taste.
Fontina cheese can be swapped with Gruyère or Gouda for similar melting properties and flavor profiles. For a dairy-free option, use a vegan cheese substitute designed for melting. Adjust the quantity based on the substitute’s flavor intensity to maintain the desired taste balance in the quiche.
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 80-90 g
- Fat: 150-160 g
- Carbohydrates: 150-160 g
Ingredients
For the hashbrown crust:
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
- 3-4 russet potatoes (about 1.5 lbs, peeled)
- 1 tsp black pepper
For the quiche filling:
- 3/4 cup fontina cheese (shredded for even melting)
- 12 asparagus spears (blanched and dried)
- 6 large eggs (room temperature for better emulsification)
- 1/4 cup feta cheese
- 1.5 cups heavy cream
- 2 garlic cloves (finely minced)
- 1 pinch salt
- 1/2 tsp black pepper
- 1/2 cup chopped asparagus
- 1 pinch red pepper flakes
- 1/4 cup chopped fresh herbs (such as chives or parsley)
For garnish:
- fresh herbs
Step 1: Preheat Oven and Prepare Potatoes
Start by preheating your oven to 350 degrees F.
Grate the potatoes using a cheese grater into a large bowl.
Add a generous sprinkle of salt and pepper to taste.
Gather all the grated potato shreds in a kitchen towel and squeeze out as much liquid as possible, similar to preparing a cauliflower crust.
This will help the potatoes crisp up in the skillet.
Step 2: Form and Cook the Potato Crust
Heat a 10-inch cast iron skillet over medium heat.
Add a bit of oil and butter to the skillet.
Once melted, press the grated potatoes into the skillet to form an even crust over the bottom and the sides.
Use a wooden spoon, metal measuring cup, or spatula to press the potatoes consistently as they cook.
Continue pressing until the bottom and edges of the crust brown, which should take about 10 to 12 minutes.
Turn off the heat once done.
Step 3: Prepare the Quiche Filling
In a separate bowl, whisk together the eggs, garlic, cream, cheese, a pinch of salt, and pepper.
Gently fold in the fresh herbs and chopped asparagus to combine everything well.
Step 4: Assemble and Bake the Quiche
Pour the egg filling mixture evenly over the potato crust in the skillet.
Arrange the long asparagus spears gently on top in a circular design, with the spear tips facing outward for an attractive presentation.
Carefully transfer the skillet to the preheated oven.
Step 5: Bake and Serve the Quiche
Bake the quiche for 35 to 45 minutes, until the top is golden and the center is set.
Once baked, allow the quiche to cool slightly before serving.
Sprinkle additional feta and fresh herbs on top for extra flavor.
Use a sharp knife to cut through the potato crust when serving.
This quiche is delicious both warm and cold, making it a versatile dish for any meal!
