Asparagus Quiche with Hash Brown Crust
This dish makes for a perfect easy make-ahead breakfast for the week or even breakfast-for-dinner! Having quiche for dinner growing up was always a hit in our house. The best part about quiches is that they are SO versatile because you can add whatever veggies, cheeses, or meats you love. Don't like asparagus? Try chopped peppers and zucchini! Or even shredded brussels sprouts and chopped bacon for a fun twist. And if you aren't dairy intolerant, I highly suggest added little cubes of your favorite cheese to the egg mixture -- it will really put it over the top and everyone will love it!
Ingredients: (You will need a pie pan, small skillet, and a medium bowl)
- Olive oil or avocado oil spray
- 2 1/2 cups hash browns (I just got a refrigerated bag of shredded potatoes, but frozen would be fine too)
- Lawry's seasoning salt (can sub for salt or your favorite all-purpose seasoning)
- 4 large eggs
- 1 cup liquid egg whites
- 1 bundle of asparagus chopped into little pieces
- 1/2 onion, chopped
- Garlic powder
- Splash of milk (any will do)
- Preheat oven to 375°F.
- Grease a pie pan generously with cooking spray.
- Open the bag of hash browns and lay them in between some paper towels, pressing them to get rid of excess moisture.
- Press the hash browns into the bottom and sides of the pie pan and place in the oven for about 20 minutes to get slightly golden before putting the eggs in.
- While the crust cooks, cook the onions in a skillet over medium heat with olive oil spray and garlic powder until they begin to soften. Set aside to cool.
- In a medium bowl, whisk the eggs and egg whites. Add in the chopped asparagus, salt/pepper, and onions.
- When the crust is starting to turn slightly golden brown, take out of the oven and pour in the egg mixture.
- Cook until set and a knife inserted in the middle comes out clean. About 35-45 minutes depending on your oven.
- Leftovers store well in the refrigerator!