Ingredients
- 3 cups shredded frozen hash browns (about 8 ounces)
- 2 tablespoons salted or unsalted butter, melted
- Kosher salt
- 4 large eggs
- 2% or 4% cottage cheese (about 1/2 cup)
- Freshly ground black pepper
- 4 ounces sharp cheddar, Gruyere, or fontina cheese, or a mix (about 1 cup), grated, divided
- Handful of raw asparagus, trimmed and sliced into 1-inch pieces (or veggie of choice, pre-cooked if necessary)
- Chopped fresh chives (or fresh tender herbs of choice)
Instructions
- Preheat the oven to 450°F.
- Thaw the hash browns in the microwave (likely about 2 minutes). If they feel soggy, wring them out in a clean dish towel. (I used Trader Joe's brand and didn't have to do this).
- Grease a 9-inch pie plate (NOT deep dish) if things tend to stick. Add the hash browns and melted butter and toss to coat. (If using unsalted butter, add a pinch of salt, too).
- Press the potatoes into the bottom and up the sides of the pie plate to form a crust (it will be a thin layer but that's good — if it's too thick it won't get crispy). Bake until the potatoes start to brown and crisp around the edges, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 350°F.
- Meanwhile, crack the eggs into a liquid measuring cup. Add the cottage cheese until the mixture reaches 1 1/2 cups (likely about 1/2 cup cottage cheese). Season with 1/2 teaspoon salt and several grinds pepper and whisk to combine. Add the chives and a handful of the shredded cheese and whisk again.
- Sprinkle a little bit of cheese into the bottom of the crust. Add half the asparagus, then pour in the egg and cottage cheese mixture. Top with the remaining asparagus and grated cheese.
- When your oven's been hanging out at 350°F for awhile, add the quiche and bake until puffed and just set, 25 to 30 minutes. Let cool 5 minutes before slicing.
Adapted from The Washington Post.