Asparagus And Two Cheese Quiche With Hash Brown Crust Recipes

ASPARAGUS QUICHE

Asparagus Quiche image

A delectable combination of ingredients that result in a tasty quiche dish.

Provided by Michele O'Sullivan

Categories Breakfast and Brunch Eggs Quiche

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
10 slices bacon
2 (8 inch) unbaked pie shells
1 egg white, lightly beaten
4 large eggs eggs
1 ½ cups half-and-half cream
¼ teaspoon ground nutmeg
salt and pepper to taste
2 cups shredded Swiss cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g

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

Ingredients

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.

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