Hashbrown Crusted Asparagus & Mushroom Quiche by Reed Dunn
Crispy hashbrown crust wraps asparagus and mushrooms in this Easter-brunch-worthy quiche. Gluten-free and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Spring form pan
- Oven
- Grater
- Colander
- Mixing bowl
- Whisk
- Skillet
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Kitchen towel
- Paper towel
- Pastry brush
- Cooling rack
- Serving platter
Ingredients
- 2 Potatoes, Russet
- 1 Egg
- 2 Tbsp Ghee
- .5 tsp Garlic Powder
- .5 tsp Kosher Salt
- .25 tsp Black Pepper
- 7 Eggs
- .5 cup Milk
- 8 oz Monterey Jack Cheese
- 1 cup Onion
- .5 Red Bell Pepper
- 2 cups Baby Bella Mushrooms
- 8 Asparagus
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