ASPARAGUS POTATO CRUST QUICHE

Asparagus Potato Crust Quiche couldn’t be easier to make. It is made with eggs, Parmesan, milk, fresh asparagus, nutmeg, and oregano, all baked into a crispy potato crust. It comes together quickly and works just as well for breakfast as it does for brunch, lunch, or dinner. You can enjoy it hot, cold, at room temperature, or reheated, and it always tastes delicious.

If you have never tried asparagus potato crust quiche, you are in for a treat. This recipe takes a classic brunch dish and replaces the pastry with a potato crust. As a result, you get a hearty, filling quiche with a crisp, rustic base instead of a traditional dough crust.

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Since the crust is made entirely from cooked potatoes, there is no need to roll or chill any dough. Simply press the potatoes into the dish, add the egg, Parmesan, and herb mixture, top with fresh asparagus, and bake until set and golden. It is simple, straightforward, and easy to put together. 

What makes this asparagus potato crust quiche even better is how versatile it is. Best of all, it is a great way to use up leftover cooked potatoes before they go to waste. Instead of reheating them the same way, they turn into a crisp, flavorful crust. You can easily adjust the filling depending on what you have on hand. It is a great way to use simple ingredients and still end up with a flavorful dish.

Note: For this recipe, you will not need a traditional pie crust. The cooked potato base replaces it and forms a crispy, flavorful crust.

WHAT YOU’LL NEED FOR AN EASY ASPARAGUS POTATO CRUST QUICHE

For the full ingredients and step-by-step instructions, scroll down to the recipe card below.

• Russet Potatoe
• Fresh Asparagus
• Eggs
• Parmesan cheese
• Whole Milk
• Nutmeg
• Dried Oregano
• Salt and freshly cracked black pepper

HOW TO MAKE ASPARAGUS POTATO CRUST QUICHE

Start by boiling the potatoes with their skin on in salted water until fork-tender. Drain well, then mash them, leaving a bit of texture for a rustic crust. Season generously with salt and black pepper for the best flavor.

Preheat the oven to 375°F (190°C) and grease a 9-inch springform pan with butter.

Transfer the mashed potatoes into the prepared pan. Using a spoon, press them firmly into the bottom and up the sides to form a crust about 1 to 1½ inches high. Make sure it is even and well packed so it holds its shape. Trim the asparagus by snapping or cutting off the woody ends and set aside.

In a bowl, whisk together the eggs, Parmesan, milk, nutmeg, oregano, salt, and black pepper until smooth and fully combined.

Pour the egg mixture into the potato crust. Trim the asparagus if needed so it fits neatly, then arrange it in a single layer on top. Place the pan on a baking sheet to catch any drips.

Bake for 40 to 45 minutes, until the filling is set in the center and lightly golden on top.

Let it rest for 5 to 10 minutes before carefully releasing the springform ring. Slice and serve warm, at room temperature, or chilled.

EASY WAYS TO CUSTOMIZE ASPARAGUS QUICHE

Just like any quiche or tart, this recipe is easy to customize. You can add different vegetables, herbs, or proteins depending on what you have on hand. It is a great way to use up leftover vegetables in the fridge.

If needed, give the vegetables a quick sauté before using them. Then add them to the potato crust along with the egg, cheese, and herb mixture, and bake until set. 

Here are just a few simple ways you can adapt this recipe: 

• Use whatever cheese you like. Parmesan cheese gives a nice salty flavor, but stronger cheeses also work well. You might try smoked cheese, Gruyère, goat cheese, feta cheese, or your favorite cheese or combination of cheeses. 
• Veggie add-ins: zucchini, par-cooked broccoli or cauliflower, onion, spinach, kale, corn, peas, bell peppers, or leek.
• For extra flavor and protein, you can add chunks of ham or crumbled bacon, along with a handful of your favorite herbs. For a little heat, add finely chopped jalapeño or red pepper flakes.
• You can also cut down on calories by using low-fat milk instead of whole milk. At the same time, it still gives a creamy texture while making the quiche a bit lighter.

TASTY SIDE DISHES TO PAIR WITH ASPARAGUS POTATO CRUST QUICHE

Asparagus potato crust quiche is fancy enough for brunch but simple enough for a weekend lunch or a meatless dinner. It works well as a complete meal and pairs nicely with Blackened Chicken or Coconut Chicken. For a lighter option, serve it with Classic Coleslaw, Arugula Salad, or Easy Greek Salad.

LEFTOVERS?

Storing: Leftover asparagus quiche keeps well in the fridge for up to 2 days. For best results, store it in an airtight glass container to keep it fresh. When ready to serve, simply warm it in the oven until heated through.

Freezing: I do not recommend freezing this asparagus potato crust quiche, as the texture may change after thawing.

MORE RECIPES TO TRY

• Bacon Wrapped Spicy Beans
• Turkey Meatballs in Dill Sauce
• Polish Cabbage Rolls
• Polish Vegetable Salad

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*Nutrition information is automatically calculated, so it should only be used as an approximation.