Bacon Hash Brown Quiche
shared by Jennifer
Details:
-
PT20M
- Prep Time: 20 Minutes PT1H15M
- Cook Time: 1 Hour 15 Minutes PT1H35M
- Total Time: 1 Hour 35 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Preheat oven to 375°F. Cook bacon in a 10-inch cast-iron skillet over medium until browned and almost crisp, but still tender, about 6 minutes. Transfer ba
Ingredients:
- 4 thick-cut bacon slices, cut into 1/2-inch pieces
- 8 ounces fresh asparagus, cut into 2-inch pieces
- 4 cups frozen shredded hash browns (about 12 oz.)
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 6 large eggs
- 1 cup half-and-half
- 4 ounces Gruyère cheese, shredded (about 1 cup)
- 2 tablespoons Dijon mustard
- 1/4 cup sliced scallions (about 2 scallions)
Directions:
- Preheat oven to 375°F. Cook bacon in a 10-inch cast-iron skillet over medium until browned and almost crisp, but still tender, about 6 minutes.
- Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.
- Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.
- Add hash browns, bacon, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine. Using a wooden spoon, spread mixture into an even layer across the bottom and 1 inch up sides of skillet. Transfer to preheated oven, and bake until lightly golden, about 30 minutes.
- Whisk together eggs, half-and-half, Gruyère, Dijon, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Stir in scallions.
- Remove skillet from oven, and scatter asparagus over crust. Pour egg mixture over asparagus, and return to oven.
- Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing.