Spring Quiche with a Hash Brown Crust
Ingredients
- 20 ounces frozen hash browns, thawed
- ½ cup shredded white cheddar
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 3 shallots, each sliced into thin wedges
- ½ pound asparagus, cut into 1 inch pieces
- 6 large eggs, lightly beaten
- ⅔ cup heavy cream (or whole milk)
- 1 cup shredded white cheddar cheese
- 1 tablespoon minced thyme
- salt and pepper to taste
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