Best Spring Hash Brown Quiche With Asparagus And Goat Cheese Recipes

ASPARAGUS QUICHE WITH HASH BROWN CRUST

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!

GOAT CHEESE QUICHE WITH HASH BROWN CRUST

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.

EASY HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove moisture.
• Add seasoning to hash browns.
• Grease a 9 inch pie plate with 2 tbsp butter.
• Press hash browns onto the bottom and up the sides of the dish.
• Drizzle with remaining butter.
• Bake uncovered at 425°F for 20 to 25 minutes or until edges are brown.
• Combine cheese and ham; spoon into crust.
• Beat eggs with cream and seasoning pour over ham and cheese.
• Reduce heat to 350°F and bake uncovered for 20 to 25 minutes or until knife inserted comes out clean.
• Let stand for 10 minutes before cutting.
• Makes 4 to 6 servings.

HASH BROWN QUICHE

Steps:

• Preheat oven to 450°.
• Gently press the drained hash browns between paper towels to dry them as best as possible.
• In a 9-inch pie plate, toss the hash browns with them melted butter into the plate.
• Press them into the bottom and up the sides to form a crust.
• Bake for 20 to 25 minutes until golden brown and starting to crisp.
• Meanwhile, in a large mixing bowl, combine the remaining ingredients.
• When the hash brown crust is ready pour the egg mixture over it and return to the oven.
• Lower the oven temperatures to 350° and bake for 30 minutes until the quiche is light golden brown on top and puffed.

SPRING ASPARAGUS QUICHE

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.

BREAKFAST HASH BROWN QUICHE

Steps:

• Preheat oven to 350*. Break up chunks of hashbrowns and place in a 9" x 13" casserole dish. Spray top of hashbrowns with cooking spray. Bake for 20 minutes. While hashbrowns are baking, prepare ham and cheese. In a separate bowl, add eggs, cream, milk, onion powder, salt, and pepper. Use an electric mixer and beat for 1 minute. When hashbrowns are done, sprinkle ham evenly on top of hashbrowns, then sprinkle cheese evenly on top of the ham. Pour egg mixture all over and put back in oven for 25 minutes. Pull casserole out and put aluminum foil loosely over top so that it doesn't brown too much. Put back in oven for an additional 15 minutes. Let set for 15 minutes and serve.

GOAT CHEESE-ASPARAGUS CRUSTLESS QUICHE

Steps:

• Coat 4 ramekins or a 9-inch-square baking pan with cooking spray.
• Toss asparagus in oil in bowl, and season with salt and pepper, if desired.
• Place ramekins in oven, and preheat oven to 425°F.
• Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
• Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables.
• Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips.

ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST

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.