Ingredients for Spring Hash Brown Quiche With Asparagus And Goat Cheese
- 2 cups Simply Potatoes shredded hash browns
- Butter
- 1/4 teaspoon salt
- Fresh Ground Pepper
- Fresh Spinach
- Sun Dried Tomato Packed In Oil
- Asparagus Spears
- 2 tablespoons chopped green onions
- 4 ounces goat cheese
- 4 large eggs
- 1/2 cup half-and-half
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How to Make Spring Hash Brown Quiche With Asparagus And Goat Cheese
- Preheat oven to 425°F (220°C).
- Generously spray a deep-dish pie plate (9-inch) with non-stick cooking spray.
- In a large bowl, toss 2 cups shredded hash browns with 2 tablespoons melted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Press the buttered hash browns firmly onto the bottom and up the sides of the pie plate to form a crust.
- Bake for 30 minutes in the preheated oven.
- Remove from oven and reduce the oven temperature to 350°F (175°C).
- Spread 1 cup chopped fresh spinach evenly over the hash brown crust.
- Sprinkle 1/2 cup chopped sun-dried tomatoes over the spinach.
- In a bowl, whisk together 4 large eggs, 1/2 cup half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Pour the egg mixture evenly over the spinach and sun-dried tomatoes.
- Arrange 1 cup trimmed asparagus spears over the egg mixture. Sprinkle with 2 tablespoons chopped green onions and crumble 4 ounces of goat cheese over the top.
- Bake for 40-45 minutes, or until the center is set and the crust is golden brown.
- Let cool for 10 minutes before slicing and serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
48g
Carbs
1g
