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Gluten-Free Asparagus Quiche


  • 2 1/2-3 shredded hashbrowns
  • 2 tsp canola oil
  • 5 slices bacon, finely chopped
  • 2 shallots, finely chopped
  • 6 large eggs
  • 1 cup half and half cream
  • 1 bunch asparagus, chopped
  • 1 cup Swiss cheese, shredded
  • 1/2 cup cup aged cheddar cheese


  • Preheat oven to 425 degrees.
  • In a medium bowl mix the hashbrowns with the oil.
  • Spread hashbrowns into a quiche (pie) dish, making sure you get the bottom and sides covered.
  • Bake in the oven for 30-40 minutes until lightly brown.
  • Remove.
  • Lower oven temperature to 375 degrees.
  • Fry up the bacon and onions until crispy. Let cool.
  • In a medium bowl, whisk the eggs and cream until frothy.
  • Add in the chopped asparagus, shredded cheese and fried bacon/onions.
  • Pour egg mixture into the quiche dish.
  • Bake for 45-55 minutes.
  • The reason for the variance in time baking is the size of quiche/pie plate that you use
  • Mine was 8 inches in size and deep so it took the full 55 minutes to finish cooking in the middle.
  • Let quiche cool on counter.
Tried this recipe?Let us know how it was!