Asparagus, Bacon & Manchego Quiche Lorraine with Hashbrown Crust
My family has been making this Asparagus, Bacon & Manchego Quiche Lorraine with Hashbrown Crust for years!! It requires little effort with the best spring flavors for brunches and Easter Day! I mean, who doesn’t love hashbrowns?
What’s the right egg-to-cream ratio?
A good rule:
- 1 egg : ½ cup cream (or cream + milk mix)
This keeps the custard silky—not too firm or too loose.
Why is my quiche watery?
Common causes:
- Undercooked custard
- Too much milk vs. cream
- Watery fillings (like undercooked vegetables)
- Not letting it rest after baking
Fix: Bake until just set and let it rest 10–15 minutes before slicing.
How do I know when it’s done?
- Edges are browned
- Center has a slight jiggle (not liquidy)
- Internal temp ~170–175°F (if you want precision)
Can I make it ahead of time?
Yes!
- Bake ahead and refrigerate
- Reheat at ~325°F until warmed through
- Or serve at room temperature
Can I use milk instead of cream?
You can, but:
- It’ll be lighter and less rich
- More likely to be watery
Best compromise: half-and-half or a mix of milk + cream!
Cook with me!
Asparagus, Bacon & Manchego Quiche Lorraine with Hashbrown Crust
Ingredients
For the hashbrown crust:
- 20 oz frozen hashbrowns thawed
- ½ cup flour
- 1 egg beaten
- ½ teaspoon ground black pepper
- ½ teaspoon fine sea salt
- 2 tablespoons olive oil
For the filling:
- 1 bunch asparagus ends trimmed and finely chopped
- 6 oz bacon finely chopped
- 4 large eggs
- 1 ¼ cups heavy cream
- 1 cup Manchego shaved or grated (about ¼ pound)
Instructions
- Preheat oven to 425F. Butter a 9-10” springform pan.
- In a large bowl, add the egg to beat until smooth. Ring out as much liquid from the thawed hashbrowns in a kitchen towel. Add the thawed hashbrowns, flour, salt and black pepper. Mix very well.
- Press the hashbrown mixture using a glass into the bottom and sides of the butter springform pan. Use your fingers to help press into the sides to finish.
- Drizzle with the olive oil then bake for 20-25 minutes, until lightly golden and crisp.
- In the meantime, add the chopped bacon to a skillet over medium high heat. Saute until browned, about 4-5 minutes. Add the finely chopped asparagus to saute until bright green and tender, but still holds a little crunch, about 3-4 minutes.
- Add to the cooked hashbrown crust. Add the shaved Manchego and toss together with a spoon to evenly distribute.
- In a medium-sized bowl, combine the eggs and heavy cream. Whisk until very smooth, then season with salt and black pepper to taste. Pour over the filling.
- Reduce oven heat to 375F.
- Bake for 30-35 minutes, until lightly golden on top and set but still slightly jiggly. Let cool on the stovetop for at least 20 minutes before slicing with a serrated knife.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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We made this for Easter brunch and it was pretty good! We made a few substitutions (swapped manchego for gruyere and asparagus for broccoli) and because i didnt have a springform pan we just used a round ceramic pan. It still turned out well. The only thing i’d say is if you dont have a springform pan, definitely use less of the hashbrowns for the crust because we didn’t use all of the mixture and it was still a little too thick. But im sure with the springform pan it’s perfect. It’s not too complicated either yet looks impressive! Excited to try other recipes from this blog 🙂
Made this for Easter Brunch! So so delicious, I made it exactly as the recipe called for and we will be implementing this for every family occasion! Thank you for sharing this 🫶
Made this for Mother’s Day and it came out perfect! I used smoked provolone for the cheese and it was really delicious. Great recipe!
I made this twice now and for some reason the crust keeps sticking to the springform pan no matter how much I use oil or butter! Any suggestions?
hi Anna!! I would recommend buttering the sides then adding parchment paper to the bottoms to help prevent any sticking!