Delicious treat for breakfast or brunch. You’ll love this delicious recipe, well worth the time to create.
|Preparation Time||Time To Table|
|20 min.||90 min.|
- 1 lb. asparagus, spears, cut into 1" lengths, discard endsFODMAP
- 5 green onions, choppedFODMAP
- 1 Tbsp. olive oil
- sea salt, to taste
- pepper, to taste
- 3 C. frozen hash browns , partially thawed, drained
- 1/4 C. butter , melted
- 4 Lg. egg(s)
- 1/2 C. milkFODMAP
- 1/2 C. sour cream FODMAP
- 1 C. swiss cheese , shredded
- 1/2 C. monterey jack cheese, shredded
- 1 Tbsp. basil leaves, fresh, optional
Preheat oven to 400 degrees.
In a small bowl, toss asparagus and green onions with olive oil and salt and pepper. Set aside.
Prepare crust by gently mixing hash browns with the melted butter. Coat a 9x13" pan with cooking spray and press the potato mixture evenly on bottom. Cook in oven for 20-30 minutes or until potatoes look golden brown.
Reduce oven temperature to 350 degrees and remove pan from the oven.
Whisk eggs, milk, sour cream, cheeses, basil, ¼ tsp. each of salt and pepper, or to taste.
Evenly distribute the asparagus and onions over the hash browns. Pour egg mixture evenly over veggies.
Put quiche on middle rack; bake until filling is just set, 40-45 minutes. Turn on broiler; broil until cheese bubbles, about 2 minutes. To test if quiche is done, insert a knife in the center, if it comes out clean, the quiche is ready. Remove, let quiche rest a few minutes, then cut and serve.