Asparagus Quiche with Potato Crust


This insanely tasty asparagus goat cheese quiche features a shredded potato crust, perfect for a spring or summer brunch or lunch, naturally gluten-free, grain-free, and quite honestly the best quiche I have ever tasted.

Looking for more tasty healthy breakfast ideas? Try my gut-healthy egg muffins, my go-to cottage cheese toast, and this everything bagel salmon frittata.

Potato Crust Quiche = Genius Recipe

I am not the first person to create a potato crust quiche, and I won’t be the last, but this quiche has me wondering… why are we messing around with pie crust when potato crust is far superior? Let’s break down this genius:

  • SO MUCH EASIER – Seriously easy – shred potatoes and press into a pie plate.
  • Gluten-Free – Ok, so this isn’t going to be everyone’s reason to enjoy this recipe, but since I went fully gluten-free 6 months ago I’ve had to get creative in all ways, including in my quiche making ways. You know what I mean if you have ever tried gluten-free pie crust (either making it or eating store-bought), it just doesn’t hit right, it’s hard to work with gets mushy, mealy, and sandy, and for a quiche…turns out that pie crust is wholly unnecessary.
  • Lunch Al Fresco: Sorted – Summer afternoons beg to be simplified, a slice of quiche, an acidic green salad, maybe a glass of white wine or a summer spritz (try my fav non-alcoholic spritz)
  • Serious Crowd Pleaser – Jordan basically ate this entire quiche in one sitting and I couldn’t blame him one bit, it is satisfyingly savory and would be a huge hit for a big family breakfast or as a lovely side dish or summer lunch.
  • Oh… Hello Meal Prep! – I absolutely 100% want to eat this as a meal prep recipe. It reheats perfectly and is just as good on day 3 as it is on day 1

Ok, enough waxing poetic on asparagus quiche… Let’s Get Cooking!

ingredients for asparagus quiche layed out on white surface

Ingredients and Helpful Substitution Tips

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

  • Veggies – asparagus, scallions, and chives
  • Potatoes – I used classic russet potatoes for this recipe. The key is to shred and squeeze out additional liquid (as you would for hashbrowns or potato pancakes). I imagine that yukon gold, red bliss, or even standard baking potatoes would work. Also… I’m very into the idea of a sweet potato crust, I will make this happen in the fall πŸ™‚
  • Dairy – goat cheese and milk – you can use any kind of milk you have on hand. I had almond milk which worked well. If you are dairy free you can eliminate the goat cheese or replace with dairy free cream cheese or dairy free ricotta cheese
  • Eggs – 6 large eggs (the ones pictured are from my neighbors chickens and they make me so happy!)
  • Pantry Staples – Olive oil, salt and pepper

Tools

  • Pie Plate
  • Cutting Board
  • Good Knife
serving utensil holding a slice of asparagus quiche with potato crust

Tips and Instructions:

Hash Brown Potato Crust:

  1. Get started with the potatoes! Use a box grater or food processor with a shredding disc attachment. Shred the potatoes and then using a clean kitchen towel (or my favorite handy tool) squeeze out as much moisture from the shredded potatoes as possible. Do this over the sink a lot of liquid will be released.
  2. Mix the potatoes with 1 tbsp olive oil 1/2 tsp salt and 1/4 tsp black pepper. Prepare a pie dish with a bit of oil or nonstick spray and press the potatoes into the pie dish in an even layer pushing the potatoes up the side of the pie dish as well.
  3. Bake in oven until crispy and beautiful – OPTIONAL – I like to add additional salt and pepper on top of the potatoes for layers of flavor.
shredded potato crust ready to go in the oven
cooked shredded potato crust

Veggies:

  1. Prepare veggies by chopping asparagus into 1/2″ pieces, while reserving 5-6 stalks that are 3-4″ long for the top of the quiche, and chopping scallions.
  2. Saute veggies in a cast iron skillet in butter until crisp tender, about 2-3 minutes. Season with salt and pepper.
  3. Allow to cool, set aside.
chopped asparagus and scallions on a plate
asparagus and chives sauteed in butter

Prepare Egg Mixture:

  1. In a mixing bowl whisk eggs, milk, salt and pepper together. Add sauteed cooled vegetables and crumbled goat cheese, stir to combine.
whisked eggs with black pepper and salt
asparagus goat cheese egg mixture ready to pour into potato crust
  1. Pour egg mixture into baked potato crust.
  2. Place large asparagus spears on top
pouring egg mixture into potato crust of asparagus quiche
asparagus quiche ready to go in the oven
  1. Bake in oven until eggs are set and no longer jiggly. I personally do not like an overcooked quiche so my ideal time is when the edges are set and the very center still has a little bit of movement. About 20-25 minutes.
  2. Allow to cool slightly, serve warm with a big green salad.
large pie plate of asparagus quiche

serving suggestions

The classic quiche pairing is a bright simple (but acidic) green salad and I am going to agree here, this is ideal.

Try my lemon thyme dressing, best-ever balsamic, or classic house salad formula!

Storage, Reheating, and Freezing Instructions

  • STORAGE – Store in the fridge for up to 4 days in an airtight container
  • REHEATING – Reheat gently in the microwave in 1 minute increments or in an oven at 350 until warmed through
  • FREEZING – I have not attempted to freeze this recipe so I cannot report results, if you have please comment below with tips!
white plate with asparagus quiche and a fork on plate

Dietary Modifications

This recipe is gluten-free, vegetarian, low-fodmap friendly and adaptable in the following ways:

  • Whole 30 and Paleo – Eliminate the cheese and use almond milk

🌟🌟🌟🌟🌟

Like this? Leave a comment and rating below!

plate with asparagus quiche slice and pie plate of asparagus quiche next to it with forks in the background

Print

Asparagus Quiche with Potato Crust

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This insanely tasty asparagus goat cheese quiche features a shredded potato crust, perfect for a spring or summer brunch or lunch, naturally gluten-free, grain-free, and quite honestly the best quiche I have ever tasted.
Course Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 141kcal

Ingredients

  • 2 large potatoes shredded – about 3 cups shredded potato
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 bunch asparagus chopped, about 1 1/2 cups
  • 1/2 bunch scallions chopped, about 1/4 cup
  • 6 large eggs
  • 1/4 cup milk milk of your choice
  • 2 ounce goat cheese crumbled
  • 1 tbsp fresh chives, chopped optional
  • 1 tsp butter
  • olive oil to grease the pie plate

Instructions

  • Preheat oven to 425Β°
  • Hash Brown Potato Crust:

    Use a box grater or food processor with a shredding disc attachment. Shred the potatoes and then using a clean kitchen towel (or my favorite handy tool) squeeze out as much moisture from the shredded potatoes as possible. Do this over the sink a lot of liquid will be released. Mix the potatoes with 1 tbsp olive oil 1/2 tsp salt and 1/4 tsp black pepper. Prepare a pie dish with a bit of oil or nonstick spray and press the potatoes into the pie dish in an even layer pushing the potatoes up the side of the pie dish as well. Bake in oven until crispy and beautiful – OPTIONAL – I like to add additional salt and pepper on top of the potatoes for layers of flavor.

    Bake in 425Β° oven for 25 minutes or until the potatoes are cooked and crisped on the edges. Remove from oven, set aside and reduce oven temperature to 350Β°

  • Veggies:

    Prepare veggies by chopping asparagus into 1/2" pieces, reserving 5-6 stears that are 3-4" long for the top of the quiche. Finely chop green part of scallions, set aside. Heat a skillet over medium high heat, add butter and saute asparagus and scallions until crisp tender, about 2-3 minutes. Season with salt and pepper. Allow to cool, set aside.

  • Prepare Egg Mixture:

    In a mixing bowl whisk eggs, milk, salt and pepper together. Add sauteed cooled vegetables and crumbled goat cheese, stir to combine. Pour egg mixture into baked potato crust. Place large asparagus spears on top and scatter chopped chives on top.

  • Bake:

    Bake in 350Β° oven (note lower oven temp than the crust) until eggs are set and no longer jiggly. About 20-25 minutes.

  • Allow to cool slightly, serve with additional fresh chives on top, a sprinkle of flaky sea salt, and a big green salad.

Nutrition

Serving: 1slice (8 total slices) | Calories: 141kcal | Carbohydrates: 10g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 236mg | Potassium: 363mg | Fiber: 2g | Sugar: 2g | Vitamin A: 745IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg

FAQ:

Can I use frozen hashbrowns for the crust?

I did not test the recipe with this variation so I cannot guarantee it will work, if you try it please comment below and let me know how it turns out!

Is quiche healthy?

I absolutely think quiche can be a healthy addition to any diet, especially when adding veggies πŸ™‚ This recipe is a lovely balance of protein/ fiber/ and good quality fat with enough sustainable carbohydrates for good energy!

The post Asparagus Quiche with Potato Crust appeared first on Abra's Kitchen.

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