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!
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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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