The hubs says this is the best quiche he’s ever had. Hash Brown Crusted Denver Quiche with Asparagus is packed with creamy Cabot cheese, sweet Cento roasted red peppers, and asparagus all wrapped in a crispy and delicious hash brown crust. No wonder he said this is the best quiche he’s ever had!
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
I can’t believe it’s Wednesday already and day 3 of #BrunchWeek! There has been so many delicious recipes shared already and there’s still three more days left! My menu will be stacked with delicious goodness after this event is over.
I have had this recipe in the works for a while. I mean, like years. You see, we went to visit Mom when she was still on the mainland. She was living between Philly and Trenton at the time so it was just a 4 hours car ride there. Now, it’s at least 2 plane rides and day to get there. Which SUCKS!
While we were there she wanted to try this recipe for Denver omelet egg cups. You baked the hash browns in the muffin tin, then added the eggs, peppers, cheese, etc. and then baked them again. They were good, but didn’t quite come out alright. The hash browns wouldn’t come out of the tin. They definitely could have used some muffin liners or something.
But that got me to thinking about a whole quiche with a hash brown crust. Why not, right? I’ve made a spinach and mushroom quiche with a spaghetti squash crust. Why not make a hash brown crusted Denver quiche with asparagus? Makes perfect sense, right? Well, in my head it does.
When we received a package of goodies from Cento Fine Foods, I knew I had to make something Denver. Why? Because they sent us the most delicious jar of roasted red peppers with garlic. They also sent some marinated artichoke hearts (LOVE), sun-dried tomatoes in oil, and capers. You will more than like see the capers pop in up recipes in the near future. They’re so delicious!
Now, let’s think, what else do you put in quiche? CHEESE!
I can’t comment enough on how wonderfully delicious Cabot cheese is. I have been spoiled for decades with this cheese. We first found out about in the 90’s when my sister moved to Vermont. They had a wholesale store nearby and we would buy several 5 pound bricks of it. It would reside in the freezer as we would slowly chisel away at that delicious cheese.
I must confess that my hands down absolute favorite is the Vermont sharp Cheddar. Not that I don’t love them all, including that super fiery habanero cheese! Holy WOW that is mouth singingly good. And yes, there are some brands and styles of cheese that I don’t like. Cabot just makes theirs super creamy, delicious, and packed with amazing flavor.
Then there’s the eggs. You can’t make a quiche without eggs! And Eggland’s Best are THE BEST eggs. I’m a solid believer of that. I‘ve been converted. Their yolks are so rich and full of flavor. The shells! They’re not easy to crack. AT ALL! I had to save some for our little balcony garden. My tomatoes typically like some calcium midway through the summer.
Now, the piece de la resistance is the shaved asparagus I added to this already packed quiche. While this isn’t quite Michigan asparagus, I’m sending them props anyway. They had a delay with the CRAZY weather we’ve been having. So, once they’re up and running, I’ll have asparagus for the hubs to eat. Because, as we all know, I do not like asparagus. I call it asparagusting.
Please, by no means, take this as a comment on Michigan Asparagus. There are super sweet and sponsor a few events. I really wish I liked it, but I just don’t. The hubs, however, LOVES asparagus. He DEVOURED like half the quiche last night. He said it was the best quiche he has ever eaten. And THAT is why I do what I do in this little blogosphere of mine.
Yes, I did eat a small slice. I was more interested in the other recipe I am sharing tomorrow instead. It’s gonna blow your mine. I couldn’t stop eating it. Like the hubs couldn’t stop eating this quiche. But just look at it! All that brown, crispy goodness, the layers of flavor, and all that asparagus!
Then you see the specks of ham, roasted red peppers, and the golden cheese on top of those rich eggs. You can’t go wrong with a quiche, any quiche, but you really can’t go wrong with this hash brown crusted Denver quiche with asparagus!
So, I’m just going to drop some social media love for these great sponsors. I hope you follow them like I do.
- 6 cups shredded potatoes (I used Simply Potatoes Hash Brown potatoes)
- 7 large eggs, divided
- 2 teaspoons garlic salt, divided
- 1 teaspoon black pepper, divided
- 1 cup half and half
- 1/2 cup milk
- 1 cup shaved asparagus
- 1 cup diced ham
- 1 cup diced Cento roasted red peppers
- 2 cups shredded Cabot Seriously Sharp Cheddar cheese
- Preheat oven to 400.
- Combine the shredded potatoes, 1 large egg, 1 teaspoon garlic salt, and 1/2 teaspoon black pepper in a large mixing bowl.
Line a springform pan with aluminum foil and spray with cooking spray (or brush lightly with olive oil). Wrap the bottom of the pan with aluminum foil, as well.
- Press the potato mixture into the bottom and up the sides of the springform pan. Bake at 400 for 25 to 30 minutes (this step can be done ahead of time).
- Combine the remaining eggs with the remaining garlic salt and pepper. Stir with a whisk until frothy.
- Place the milk and the half and half in a small saucepan over medium-high heat. Cook until bubbles begin to form around the edges of the pan (scalding). Remove from heat.
- In a thin, slow steam, pour the milk mixture into the egg mixture while stirring constantly with a whisk.
- Once the hash brown crust has cooked, spread the asparagus, ham, roasted red pepper, and half the cheese in the bottom of the pan. Pour the egg mixture into the pan and give it a shake to make sure it’s settled all the way to the bottom of the pan.
- Sprinkle the remaining cheese on top and bake at 350 for 40 to 50 minutes or until set in the center. Cool 10 minutes before slicing and serving.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 690 Total Fat 38g Saturated Fat 20g Trans Fat 1g Unsaturated Fat 14g Cholesterol 322mg Sodium 2104mg Carbohydrates 49g Net Carbohydrates 0g Fiber 6g Sugar 4g Sugar Alcohols 0g Protein 38g
Take a look at what the #BrunchWeek Bloggers are creating today!
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.
BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.
BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.
BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.