Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Now whisk together the eggs, milk, Red Robin Seasoning, and pepper.
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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