Hash Brown Crust Asparagus Tart

Weโ€™re wondering what this Motherโ€™s Day will bring.ย  Will we be able to celebrate our Moms in person, or are we have a Zoom brunch?ย  Will we be able to hug our loved ones, or simply be Facetime-ing?

โ€‹Whatever the answer is, you should certainly plan a meal!ย  Even if you canโ€™t share it together, your Mom will know that you thought of her (as youโ€™re eating this amazing quiche)!

โ€‹How pretty is this Hash Brown Crust Asparagus Tart??ย  I just saw this recipe from Seasons & Suppers and thought this is the perfect Spring brunch entrรฉe.ย  And, since Motherโ€™s Day is coming up quickly, this one is dedicated to all the hard-working, ever-loving Moms we know! ๐Ÿ’ž

Hereโ€™s what I love about this quiche:

1.ย  Itโ€™s gluten-free

2.ย  It has the unusual hashbrown crust.

3.ย  It tastes like breakfast, but also lunch.

4.ย  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.ย  It presents beautifully in the cast-iron skillet, which also allows the crust to get nice and crispy.

6.ย  It just looks beautiful!!!

Share Your Thoughts...

Lastly, if you make Hash Brown Crust Asparagus Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโ€™t forget to tag me onย Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

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:

  • 4ย mediumย baking potatoesย about 2 pounds, peeled
  • 1ย tspย kosher salt
  • 1/2ย tspย freshly ground black pepper
  • 2 tbspย vegetable oil
  • 2 tbspย butter

For the Filling:

  • 1 tbspย butter
  • 4ย mediumย shallotsย thinly sliced
  • 6ย largeย eggsย room temperature
  • 1 & 1/4ย cupsย half-and-half creamย 
  • 1/2ย tspย salt
  • 1/4ย tspย freshly ground pepper
  • 1ย tspย mustard powder
  • Pinch of grated nutmeg
  • 2 – 2 & 1/2ย cups (approx 10 ounces) old white cheddar cheese, grated
  • 1/2ย bunch asparagusย (about 1/2 pound), ends trimmed
  • Optional: chivesย for topping

Instructions

Preheat oven to 350ยฐF.

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 sautรฉ 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 sautรฉed 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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