Ham & Asparagus Quiche w Hashbrown Crust

I went to a graduation party yesterday … and, as usual at those types of things, there was lots of food. I ate too much, but somehow woke up this morning starving. I had a little bit of asparagus left from Mom and Dad’s garden and some cheese fondue leftover from the other day and I knew that the two would go SO well together. I also was craving protein … and so I found a little voice from inside myself whispering in my ear, “make a quiche.”

I had found a nice juicy hunk of ham in the freezer, something I’d stuck in there I think after Easter when I just couldn’t eat all the ham we had left over, and decided that needed to hop in the quiche along–you know, for extra protein and also that smoky, salty wonderfulness that ham brings to things. And all of this was just screaming for a hash brown crust. Because what’s better with ham, asparagus and cheese than potatoes?

Oh man, this quiche turned out amazing. I’ve eaten two pieces already and I’m trying to abstain from eating more. I put the melty fondue in the middle of the quiche, but you could put it on the top if you prefer it there. Or if you don’t have fondue about (or don’t want to go through the trouble of making it), use shredded Gruyere (or Swiss) cheese instead.

Ham & Asparagus Quiche w Hashbrown Crust

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6 - 8 servings 1x

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Ingredients

Scale 1x2x3x

For the crust:

• 3 cups shredded red or golden potato (about 3 potatoes)
• 2 Tablespoons butter or oil
• 1/2 teaspoon salt
• Freshly ground pepper

For the filling:

• 2 cups chopped asparagus
• 1 teaspoon olive oil
• 1/4 teaspoon Red Robin Seasoning
• 1/2 – 3/4 cup chopped lean ham
• 1/2 cup chopped onion
• 3.7 oz. cheese fondue (recipe here) or 1 – 2 cups shredded Gruyere cheese

For the eggs:

• 3 eggs
• 1/2 cup milk
• 1/4 teaspoon Red Robin Seasoning
• Freshly ground pepper

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Instructions

1. Preheat the oven to 425 degrees F. Peel and shred the potatoes, then, in a bowl, toss the shredded potatoes with 2 Tablespoons of cooking oil, 1/2 teaspoon salt and some freshly ground pepper. Spray a 9-inch pie pan with cooking spray.
2. Pour the oiled potatoes into a 9 inch pie pan and pat the potatoes around and up the sides of the pie pan to form an even layer across and up the sides of the pie pan. Bake at 425 F for 30 – 45 minutes or until the hashbrowns are golden brown and crispy (at least on the top edges). Reduce heat to 350 F.
3. While the crust is baking, toss the asparagus with oil and Red Robin Seasoning and place in a small roasting pan. 15 minutes before the crust is done, put the asparagus in the oven to cook.
4. Now whisk together the eggs, milk, Red Robin Seasoning, and pepper.
5. Toss together the asparagus, onion and chopped ham. Fill the crust with this mixture and the cheese. Whisk the eggs with the milk & seasonings and pour them over the rest of the filling. Bake at 350 for about 30 – 45 minutes or until the quiche is set. Let cool for 5 – 10 minutes before cutting the quiche. Serve warm.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Gluten Free Friday, Sunday Fitness & Food Linkup, Foodie Friends Friday, Hearth & Soul Bloghop and Clever Chicks Bloghop.