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A Ham and Asparagus Quiche with a hash brown crust on a brown woven placemat with colorful napkins.
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4.34 from 3 votes

Ham and Asparagus Quiche with a Hash Brown Crust

Ham and Asparagus Quiche is a gluten-free and deliciously special yet easy breakfast or brunch item that utilizes leftover ham, frozen hash browns, and fresh tender asparagus.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Breakfast and Brunch
Servings: 8 servings
Calories: 285kcal

Ingredients

  • 2 tablespoons butter
  • cup chopped ham leftovers work great for this
  • cup chopped asparagus
  • 4 cups frozen shredded hash brown potatoes thawed
  • ½ cup shredded Parmesan cheese
  • teaspoon salt
  • ½ teaspoon black pepper
  • 5 tablespoons melted butter
  • 6 eggs
  • 1 tablespoon Dijon mustard
  • cups milk

Instructions

To prepare the hash brown crust:

  • Preheat oven to 375-degrees Fahrenheit.
  • Thaw 4 cups of frozen shredded hash brown potatoes.
  • Add shredded Parmesan cheese, half the salt, half the pepper, and melted butter.
  • Toss well to combine.
  • Add the prepared potatoes into a deep-dish pie pan and press the crust firmly up the sides of the pan and evenly on the bottom.
  • Place the pie pan on a parchment-lined baking sheet and pre-bake the hash brown crust in the preheated oven for 25-30 minutes until lightly golden brown.
  • Meanwhile, prepare the savory quiche filling.

To prepare the ham and asparagus filling:

  • Chop the asparagus into 1" pieces.
  • Add them to a medium-hot skillet with melted butter and sauté for 1-2 minutes.
  • Add the chopped ham and cook an additional 1-2 minutes. Remove from the heat and cool slightly.
  • Meanwhile, in a large bowl, whisk together the eggs, Dijon mustard, milk, and the remaining salt and pepper.
  • Once the hash brown potato crust comes out of the oven, firmly re-press the crust into the pie pan (a straight-sided measuring cup works great for this), making additional room for the filling.
  • Pile the partially cooked asparagus and ham into the potato crust and pour the egg mixture on top of the ham and asparagus filling.
  • Bake the quiche for 45-50 minutes in the 375-degree Fahrenheit oven until the center is set and no longer jiggly.
  • Remove to a wire rack and cool for 30 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 285kcal | Carbohydrates: 21g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1287mg | Potassium: 433mg | Fiber: 2g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 2mg