Asparagus & Gruyere Quiche with Hash Brown Crust {Gluten Free!}

Holy cow.  People, this quiche is amazing.  It’s easy.  It’s delicious.  There’s no flour in it.  Triple win.

I made this for Mother’s Day brunch and it was perfect.  I felt a little bit like I was serving lunch at a French restaurant, paired with a lightly dressed salad.  Can you tell I loved it?

You could surely make this delicious filling with a regular flour quiche crust, but I was a huge fan of the hash brown version.
asparagus quiche

for the crust, you will need:
1¾ pounds shredded potatoes (I used frozen hash browns)
salt & black pepper
2 tablespoons olive oil
2 tablespoons butter

Defrost hash browns until separated but not mushy.  I put them in a glass bowl and used my defrost setting 1 minute at a time, stirring in between.

Melt 1 tablespoon of butter in a large skillet and add 1 tablespoon of the oil over medium-high heat until foamy. Add potatoes to the skillet, spreading into an even layer.  Press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.

Place a baking sheet or cutting board over the top of the skillet. Carefully invert the skillet to transfer the potatoes to the baking sheet. Add the remaining oil and butter to the skillet, then slide the potatoes back into the skillet, uncooked side down. Cook about 8 minutes more or until the bottom is golden brown.

Lightly grease a 9-inch pie pan or plate. Use the baking sheet to transfer hash browns to pie pan, pressing hash browns into the bottom and up the sides of the pie pan.

for the filling, you will need:
1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1¼ cups half-and-half
pinch ground nutmeg
1½ cups shredded Gruyere cheese

Preheat oven to 350 degrees, and arrange rack in lowest third of the oven. In a large saucepan, melt butter over medium heat. Add leeks and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes.  Set aside to cool.

In a large bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg. Place pie pan on a rimmed baking sheet.  Sprinkle crust with cheese, then evenly top with asparagus mixture. Gently pour egg mixture on top.

Bake until center of quiche is just set, about 50 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

serves: 8
time: 30 minutes prep + 70 minutes cooking
adapted from: filling here & crust here

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One Comment

  1. Posted May 23, 2014 at 8:55 pm | Permalink

    all quiches, all the time. i make one every weekend with whatever is left in the fridge, and the best part is, you can eat it for breakfast, lunch, or dinner!

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