Zucchini and Asparagus “Quiche” with Hashbrown Crust

12 Aug

Our garden has been doing so well. We’ve pulled several pounds of green beans, a couple heads of broccoli and cauliflower and loads of zucchini. I’ve used the vegetables in some of our favorite dishes, as well as in some new recipes.


We love eggs around here. Quiches, frittatas and scrambles are quick and easy dishes that lend themselves well to garden-fresh vegetables and pack a protein punch for a nutritious and satisfying lunch or dinner.



Zucchini and Asparagus “Quiche” with Hashbrown Crust

This dish is a cross between a quiche and a frittata. Its light and full of green vegetables (frozen asparagus and garden-fresh zucchini) but warm and tucked into a cheesy hashbrown crust. It’s quick and easy and perfect for lunch or dinner.

(Adapted from Paula Deen and Michael Chiarello)


For the crust:

2 1/2 cups frozen shredded hashbrowns, squeezed between paper towels to remove some of the moisture

2 tablespoons butter or margarine, melted

2 teaspoons grated parmesan cheese

Salt and pepper, to taste

For the “quiche” filling:

1 teaspoon olive oil

2 cloves garlic, minced

1 medium-large zucchini, sliced into thin rounds

12 spears asparagus, cut into ½-inch pieces

2-3 tablespoons chopped basil

5 eggs

1/4 cup milk

Salt and pepper, to taste

2 tablespoons grated parmesan cheese


Preheat the oven to 400 degrees.



In a greased pie pan, combine the hashbrowns, melted butter, parmesan cheese and salt and pepper. Press the mixture into the bottom and sides of the pan to form the crust.

Bake until the crust is starting to crisp and turn golden brown, about 20-25 minutes.



In the meantime, in a large nonstick skillet, heat the olive oil over medium-high heat. Sauté the garlic until it is fragrant, about 1-2 minutes. Add the zucchini and asparagus to the pan, season with salt and pepper and sauté until the vegetables are tender, about 3-5 minutes. Sprinkle in the basil and remove the pan from the heat.


In a medium-sized bowl, whisk together the eggs, milk and salt and pepper.

Reduce the oven temperature to 350 degrees.



Spread the sautéed vegetables over the par-baked crust, then pour the egg mixture over top and shake the pan to distribute the mixture around the vegetables.


Bake for 10 minutes, remove from the oven and sprinkle the parmesan cheese on top. Bake for another 10 minutes.


Christopher and I really loved this “quiche.” Christopher took it for lunch a few days, and I had it for dinner a few nights; it reheated really well. We loved the comforting feel of the dish; the cheesy hashbrown crust made it feel like an indulgent quiche. We also liked the light, healthy taste of the dish; the eggs and vegetables (without all the cream and cheese) made it feel like a frittata.

The basic idea can be adapted to include any combination of vegetables and cheese. Spinach, red pepper and feta would make for a Greek-inspired dish, while corn, peppers and cheddar would make for a more Southwestern-style dish. The possibilities are endless—and even better if the veggies are coming from your garden or the farmers market!


2 Responses to “Zucchini and Asparagus “Quiche” with Hashbrown Crust”

  1. Blogging Runner August 12, 2012 at 6:54 pm #

    That looks so yummy!

    • kaylabee18 November 25, 2012 at 8:03 pm #

      Thanks. It’s a keeper for sure!

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