Random header image... Refresh for more!

got to have bacon!

Even when the centerpiece of your Easter brunch is a spiral-cut ham – that does not mean you can’t throw in a little bacon too!

The original Southern Living recipe called for a cast-iron skillet. Since my cast-iron skillet was in a storage cupboard in the garage that was blocked by a bunch of boxes and folding chairs, I used a large heavy skillet instead.

I’ve mentioned this tip before, but it’s worth repeating. If you have a pot or pan that needs to go in the oven that does not have an oven-safe handle, or even if you’re not quite sure if it is oven-safe or not. You can still use that pan. Just double wrap the handle in heavy-duty foil (or wrap 4 times with standard foil) and just like magic, you have an oven-safe pan.

Hash Brown-Asparagus-Bacon Quiché

  • 6 slices thick-cut bacon, cut into 1/2-inch pieces
  • 8 ounces fresh asparagus, cut into 2-inch pieces
  • 4 cups frozen shredded hash browns (about 12 ounces)
  • 1 ½ teaspoons salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 6 large eggs
  • 1 cup half-and-half
  • 1 cup shredded Gruyère cheese (about 4 ounces)
  • 2 tablespoons Dijon mustard
  • 1/4 cup sliced green onions
  • Fresh minced chives, for garnish

 

Preheat oven to 375 degrees. Cook bacon in a 10-inch cast-iron skillet or another oven-safe heavy skillet over medium until browned and almost crisp, but still tender, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.

Add asparagus to skillet, and cook over medium-high, stirring often, until lightly browned and just beginning to soften, about 3 minutes. Using a slotted spoon, transfer asparagus to a medium bowl.

Add hash browns, bacon, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to hot drippings in skillet over medium-high; stir to combine.

Using a spatula, spread the mixture into an even layer across the bottom and 1 inch up sides of skillet. Transfer to preheated oven, and bake until lightly golden, about 30 minutes.

Whisk together eggs, half-and-half, Gruyère, Dijon, and remaining 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Stir in green onions.

Remove skillet from oven, and scatter asparagus over crust. Pour egg mixture over asparagus, and return to oven.

Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing or transferring to a serving dish. Sprinkle with chives.

Serves 6


Print pagePDF pageEmail page
Related Posts with Thumbnails

1 comment

1 Sloane Hansen { 04.10.18 at 8:33 AM }

Delishes!

Leave a Comment