Hash Brown Crust Asparagus Tart
We’re wondering what this Mother’s Day will bring. Will we be able to celebrate our Moms in person, or are we have a Zoom brunch? Will we be able to hug our loved ones, or simply be Facetime-ing?
Whatever the answer is, you should certainly plan a meal! Even if you can’t share it together, your Mom will know that you thought of her (as you’re eating this amazing quiche)!
How pretty is this Hash Brown Crust Asparagus Tart?? I just saw this recipe from Seasons & Suppers and thought this is the perfect Spring brunch entrée. And, since Mother’s Day is coming up quickly, this one is dedicated to all the hard-working, ever-loving Moms we know! 💞
Here’s what I love about this quiche:
1. It’s gluten-free
2. It has the unusual hashbrown crust.
3. It tastes like breakfast, but also lunch.
4. Instead of a typical Swiss cheese found in traditional quiche, it uses an aged Sharp White Cheddar, that gives it a bit of a nutty bite.
5. It presents beautifully in the cast-iron skillet, which also allows the crust to get nice and crispy.
6. It just looks beautiful!!!
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Hash Brown Crust Asparagus Tart
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour & 10 minutes
Ingredients
For the Hash Brown Crust:
- 4 medium baking potatoes about 2 pounds, peeled
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp butter
For the Filling:
- 1 tbsp butter
- 4 medium shallots thinly sliced
- 6 large eggs room temperature
- 1 & 1/4 cups half-and-half cream
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp mustard powder
- Pinch of grated nutmeg
- 2 – 2 & 1/2 cups (approx 10 ounces) old white cheddar cheese, grated
- 1/2 bunch asparagus (about 1/2 pound), ends trimmed
- Optional: chives for topping
Instructions
Preheat oven to 350°F.
Using the largest holes on a box grater or food processor, shred potatoes. Place in a large bowl and toss with 1 teaspoon salt and 1/2 teaspoon pepper. Transfer potatoes to a clean dish towel, gather together the ends of towel and thoroughly wring out excess liquid over the sink. (See Chef’ Note) Transfer potatoes to a bowl and set aside.
Heat oil and 2 tablespoons butter in a 10″ (top diameter) cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and the bottom of the crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat. Add shallots and sauté until translucent, about 5 minutes. Set aside.
In a large bowl, whisk eggs, half-and-half, salt, pepper, mustard powder and nutmeg. Set aside.
Sprinkle cheese and sautéed shallots evenly over bottom of the potato crust, then pour in egg mixture. Arrange asparagus (and chives, if using) decoratively on top.
Bake until tart is set and crust is well browned, 30-35 minutes. Let cool at least 10-15 minutes, or to room temperature before cutting into wedges and serving from the pan.
Chef’s Notes:
Be sure to use all of your muscles to wring out the potatoes. The drier they are to begin with, the better the result will be.
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