3 cups frozen shredded hash brown potatoes, thawed
1/4 cup butter, melted, divided
For the filling:
1 tbsp. butter
4 medium shallots, thinly sliced
6 large eggs, room temperature
1 1/4 cups half-and-half cream
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 tsp. mustard powder
Pinch of grated nutmeg
2 1/2 cups sharp white cheddar cheese, grated
1/2 bunch asparagus
Directions:
Press hash browns between paper towels to remove excess moisture. Grease a 9-inch pie plate with 2 teaspoons of butter. Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter. Bake, uncovered, at 425 F for 20 to 25 minutes or until edges are browned. Remove from the oven.
Reduce heat to 350 F. Melt 1 tablespoon of butter in a small skillet over medium heat. Add shallots and sauté until translucent, about 5 minutes. Set aside.
In a large bowl, whisk eggs, half-and-half, salt, pepper, mustard powder and nutmeg. Set aside.
Sprinkle cheese and sautéed shallots evenly over bottom of the potato crust, then pour in egg mixture. Arrange asparagus decoratively on top.
Bake until quiche is set and crust is well-browned, 30 to 35 minutes. Let cool for at least 10 to 15 minutes, or to room temperature, before cutting into wedges.
