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!!!

Hash Brown Crust

Asparagus Tart

Serves: 8

Prep Time: 30 minutes

Total Time: 1 hour

For the Hashbrown Crust:

4 medium russet potatoes (about 2 pounds), peeled

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

2 tablespoons vegetable oil

2 tablespoons unsalted butter

 

For the Filling:

1 tbsp unsalted butter

4 medium shallots, thinly sliced

6 large eggs, room temperature

1 1/4 cups half-and-half

1 teaspoon mustard powder

Pinch of grated nutmeg

2 – 2 1/2 cups old white cheddar cheese, grated 

1/2 bunch asparagus (about 1/2 pound), ends trimmed

Chives, for topping (optional)

Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.

Heat oil and 2 tablespoons butter in a 10″ 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 bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.

Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.

Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. 

Sprinkle cheese and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

Chef’s Note:

Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.

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