Asparagus, Bacon & Manchego Quiche Lorraine with Hashbrown Crust
- Total time
- 80 min
- Serves
- 8
Ingredients
- 20 oz frozen hashbrowns (thawed)
- ½ cup flour
- 1 egg (beaten)
- ½ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
- 1 bunch asparagus (ends trimmed and finely chopped)
- 6 oz bacon (finely chopped)
- 4 large eggs
- 1 ¼ cups heavy cream
- 1 cup Manchego (shaved or grated (about ¼ pound))
Steps
- 1
Preheat oven to 425F. Butter a 9-10” springform pan.
- 2
In a large bowl, add the egg to beat until smooth. Ring out as much liquid from the thawed hashbrowns in a kitchen towel. Add the thawed hashbrowns, flour, salt and black pepper. Mix very well.
- 3
Press the hashbrown mixture using a glass into the bottom and sides of the butter springform pan. Use your fingers to help press into the sides to finish.
- 4
Drizzle with the olive oil then bake for 20-25 minutes, until lightly golden and crisp.
- 5
In the meantime, add the chopped bacon to a skillet over medium high heat. Saute until browned, about 4-5 minutes. Add the finely chopped asparagus to saute until bright green and tender, but still holds a little crunch, about 3-4 minutes.
- 6
Add to the cooked hashbrown crust. Add the shaved Manchego and toss together with a spoon to evenly distribute.
- 7
In a medium-sized bowl, combine the eggs and heavy cream. Whisk until very smooth, then season with salt and black pepper to taste. Pour over the filling.
- 8
Reduce oven heat to 375F.
- 9
Bake for 30-35 minutes, until lightly golden on top and set but still slightly jiggly. Let cool on the stovetop for at least 20 minutes before slicing with a serrated knife.
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