- cooking spray
- 1 bundle fresh asparagus, lightly steamed in microwave or blanched in simmering water until just starting to get tender
- 2 tablespoons butter, softened, plus more for pan
- 1 pound package frozen hash brown potatoes, thawed
- 8 large eggs
- sea salt and ground pepper
- ½ cup light sour cream
- 1 cup half and half
- sea salt
- 6 ounces grated Fontina cheese
- 2 ounces goat cheese or feta, crumbled or cheddar, grated
- 4 scallions, thinly sliced
- Preheat oven to 375 F.
- Spray a 9-by-2 ½-inch springform pan with cooking spray, then brush with butter. Line sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter – this part is essential – it will give you the lovely golden crust and keep the crust from sticking to your pan.
- Place hash browns on a clean kitchen towel or some paper towels and wrap them up. Squeeze excess moisture from hash browns.
- Remove hash browns from towel and place in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and ¼ teaspoon pepper. Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
- In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, 1 teaspoons sea salt, and ¼ teaspoon pepper until well combined.. Pour into crust, and sprinkle with crumbled goat cheese.Save some asparagus spears for decorating the top, then chop the rest into bite sized pieces and stir in. Bake until set, 45 to 50 minutes. Remove outer ring of springform pan, and gently peel off parchment paper.
- Notes: This is nice for everyone because you can change the cheeses, you can change the vegetables, it’s nice with some prosciutto added or crumbled cooked Italian sauce stirred in, or some roasted red pepper adds a nice color. IF you don’t want to fiddle with the springform pan, it bakes just as nicely in a deep dish pie pan but doesn’t make as impressive a presentation.
Category:
