Ingredients:

  • 20 oz (567g) frozen shredded hash browns, thawed and excess moisture squeezed out (about 3 cups)
  • 2 tablespoons all-purpose flour (25g)
  • 1/4 cup (57g) grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) olive oil
  • 1 cup (100g) asparagus, trimmed and chopped
  • 1/2 cup (50g) spring onions (scallions), thinly sliced
  • 1/2 cup (50g) chopped fresh spinach
  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup (113g) shredded Gruyere cheese (or Swiss)

Instructions:

  1. Combine hash browns, flour, Parmesan cheese, salt, and pepper in a bowl. Toss to combine.
  2. Heat olive oil in a large skillet over medium heat. Press the hash brown mixture into the skillet, forming an even layer and pressing up the sides to create a crust.
  3. Cook over medium heat for 10-15 minutes, or until the bottom is golden brown and crispy. Optionally, chill in the fridge for 15 minutes.
  4. While the crust is cooking, heat olive oil in a separate skillet over medium heat. Sauté asparagus and spring onions until tender-crisp, about 5 minutes. Add spinach and cook until wilted.
  5. In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and nutmeg (if using).
  6. Sprinkle half of the Gruyere cheese over the pre-baked hash brown crust. Spread the sautéed vegetables evenly over the cheese. Pour the custard mixture over the vegetables. Top with the remaining Gruyere cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the custard is set and the cheese is golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.