I know — we’re really making a hash brown quiche, and I can’t get over it.
Crispy, crunchy potato crust paired with a cheesy, spring-vegetable filling — I’m obsessed.
Just look at that creamy, custardy center.
I first spotted the idea of using hash browns as a quiche crust on Epicurious, and I was sold instantly. Normally I don’t crave hash browns, but if they become the crust for my quiche? Count me in.
I admit I was skeptical at first — worried the potatoes wouldn’t crisp, or that the crust would stick and leave me with a crustless quiche. But with the right technique, it absolutely works.
But… tada!
It works. It takes more time than a crustless quiche, but it’s easier than making a traditional pie crust, so it balances out. Use a 10-inch cast iron skillet, plenty of oil and butter, and really press the shredded potatoes into the pan — press the base and up the sides — and you’ll get a beautifully crisp crust. The result is worth it.
I tend to post quiche recipes a couple times a year — usually around holidays — but quiche is much more versatile. It’s perfect for weekend meal prep, quick lunches, or an easy weeknight dinner. I love that quiche is delicious cold and pairs so well with a simple green salad.
They’re satisfying and feel indulgent, but when teamed with salad they can be part of a balanced meal — even with all the cheese.
Because the crust is crisped, I prefer to eat this quiche shortly after it’s baked. After a day or two it’s still great; the potatoes may lose some crunch but remain flavorful. A tip for reheating: place slices crust-side down in a hot skillet for a minute or two to restore crispness — better than the microwave or oven.
For the filling I load it with cheese, fresh herbs and asparagus. I’m having a real moment with asparagus right now, so expect plenty of it here!
Sorry — not sorry.
Hash Brown Quiche with Asparagus and Feta
Asparagus Quiche with Hash Brown Crust
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Ingredients
Hash Brown Crust
- 3 to 4 russet potatoes, peeled and grated
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Filling
- 6 large eggs
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 3/4 cup fontina cheese, freshly grated
- 1/4 cup crumbled feta, plus extra for topping
- 1/2 teaspoon cracked black pepper
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- 1/4 cup chopped fresh herbs (parsley, oregano, basil)
- 1/2 cup chopped asparagus
- 12 asparagus spears, woody ends removed
- chopped fresh herbs for topping
Instructions
Hash Brown Crust
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Preheat the oven to 350°F (175°C).
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Grate the potatoes into a large bowl and season with salt and pepper. Gather the shreds in a kitchen towel and squeeze out as much liquid as possible.
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Heat a 10-inch cast iron skillet over medium heat. Add the olive oil and butter. Once melted, press the potatoes into the skillet to form an even crust, pressing up the sides as well. Continue pressing and browning the bottom and edges until golden, about 10 to 12 minutes. Turn off the heat under the skillet.
Filling
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Whisk together the eggs, garlic, heavy cream, fontina, salt, pepper and red pepper flakes. Fold in the chopped herbs and asparagus, then pour the mixture into the prepared crust. Arrange the whole asparagus spears on top in a circular pattern, tips facing outward.
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Bake for 35 to 45 minutes, until the top is golden and the center is set. Allow the quiche to cool slightly before slicing. Sprinkle with extra feta and chopped herbs. Use a sharp knife to cut through the potato crust cleanly.
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Serve warm or cold.
Notes
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Hello, cheesiness.