Quiche with Hash Brown Crust

Stephanie makes a go-to Asparagus Quiche with a Hash Brown Crust!

Quiche is a breakfast staple that every home cook should know how to make. As a bonus, it’s not difficult to master at all!. In this episode of The Baking Journal, Stephanie makes her own Hash Brown crusted Quiche with asparagus, but you can substitute your fillings with just about anything that you’d like. After trying this recipe it will surely become a go-to breakfast item in your kitchen. Give it a try!


  • Hash Brown Crust
    • 20 ounces frozen hash browns, thawed
    • 1/2 cup shredded gruyere cheese
    • 1/2 tsp salt
    • 1/4 tsp black pepper
  • Filling
    • 2 Tbsp unsalted butter
    • 3 shallots, sliced
    • 1/2 pound asparagus, cut into 1-inch pieces
    • 6 large eggs, lightly beaten
    • 2/3 cup heavy cream
    • 1 cup shredded gruyere cheese
    • 1 Tbsp minced fresh thyme
    • Salt & pepper to taste


  1. Squeeze as much liquid as possible from the thawed hash browns and place into a large mixing bowl. Add cheese, salt and pepper and toss together.
  2. Lightly grease a 9-inch spring form pan with cooking spray and evenly press the hash brown mixture into the bottom and sides of the pan, making sure there aren’t any holes in the crust.
  3. Place the crust in the freezer and freeze for at least 30 minutes.
  4. Preheat oven to 425 degrees F.
  5. Place the frozen crust in the oven and par-bake for 15 minutes. Remove from the oven and cool slightly.
  6. In a skillet, melt the butter over medium heat. Add the shallots and lightly caramelize for about 10 minutes. Add the asparagus to the skillet and continue to caramelize for 5 minutes. Season with salt and pepper. Remove from the heat and set aside.
  7. In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add the remaining ingredients, including the shallots and asparagus and stir together. Season with salt and pepper.
  8. Pour the filling into the par baked crust and place into the oven.
  9. Lower the oven temperature to 375 degrees F and bake the quiche for 25 to 30 minutes or until the eggs have barely set.
  10. Remove quiche from the oven and score the perimeter of the pan with a paring knife. Loosen the springform pan from the sides of the quiche and place the quiche back into the oven for an additional 10-15 minutes.
  11. Remove the quiche from the oven and cool for 10 minutes.
  12. Slice into wedges and serve.
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