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Most of my Brunch Week recipes are sweet recipes. That’s because unless I’m eating toast or an English muffin I usually likes sweets for breakfast. I think it’s because I drink coffee in the morning and coffee goes best with sweets. If I was having juice I’d definitely be more of a savory kind of girl.
Today I am sharing a savory recipe because whenever I have people come over for brunch I always have at least one savory dish. My signature brunch dish is quiche. It’s easy to make and I can use up any leftover vegetables I have from the week. Plus it’s a good way to use sausage or bacon that I may have used earlier in the week.
This recipe is a Hash Brown Crusted Quiche with Sausage, Cheddar, and Asparagus. While I love a good pie crust when making quiche sometimes it’s fun to use hash browns because it’s more of a potato and egg dish. While I’ve used shredded hash browns before, I’ve never used the mini hash brown crowns but I found that they work even better.
Once I decided on the crust I needed to look in the refrigerator to find out what to put in the quiche. I had some leftover sausage and knew I’d be adding that in. Then I grabbed a block of Cabot Vermont Sharp cheese. The sharp cheddar goes so well in a quiche because you can really taste it. If you don’t have this type of cheese then Cabot’s Seriously Sharp will work just as well.
I liked the combination I had going on so I didn’t want to add too many vegetables to the mix. Since it’s spring I wanted to use a seasonal vegetable like Michigan Asparagus. Fresh Michigan Asparagus is available in May and June and it is one of the only and largest producer regions of asparagus grown in the United States. So I grabbed a bunch of the asparagus and put it on top of my quiche.
The result was delicious. The hash brown crust was crispy and tasted great. The filling of Vermont Sharp Cheddar, eggs, and sausage was slightly spicy and a bit sharp. The asparagus gave it a nice earthy flavor on top. The entire dish screamed brunch and I hope you’ll give it a try!
- 24 oz. bag of tater to crowns or mini hash browns
- 1 teaspoon olive oil
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 garlic cloves, minced
- 2 c. Cabot Vermont Sharp Cheddar cheese, shredded
- ½ lb. sausage, cooked and crumbled
- ½ lb. Michigan asparagus
- 1 teaspoon paprika
- Preheat the oven to 425 degrees. Spray a pie pan with cooking spray.
- Line the bottom of the pan with tater tot crowns or mini hash browns. Then line the sides with the potatoes as well.
- Bake for 15 minutes then remove from oven.
- Using a spoon press the hot hash browns down so that they fuse together and form a crust on the bottom and sides of the pan. Set aside.
- Heat the oil in a sauté pan over medium heat. Whisk together the eggs and sprinkle with salt, pepper, and garlic. Pour into the pan and cook until they are just set. I gave them a turn or two to help them along. Remove from heat.
- Sprinkle the hash brown crust with 1 cup of the cheese.
- Carefully scoop the eggs out of the pan and lay on top of the cheese. Sprinkle the top of the eggs with the sausage and then with the other cup of cheese.
- Top the casserole with the asparagus.
- Place in the oven and bake for 15 minutes. Remove from oven and let sit for 5minutes then cut into pieces and enjoy.
Recipe adapted The Gunny Sack