This is the prettiest quiche I’ve made in a long while. It is an asparagus and herb quiche, but really any quiche works in this cheater hashbrown crust. I basically crumbled and mashed tater tots into a crust. It is cheap, yummy, and easy.

Ingredients

• 4 cups frozen tater tots or frozen hashbrowns
• 1/2c optional cheese of your choice if you want a cheesy crust
• 1c milk or milk/cream combo
• 3 large eggs
• sliced and sauteed asparagus, with some left to decorate top
• some leftover cheese, grated
• fresh herbs

Method

• Preheat oven to 200C/400F. Mash tater tots with a fork until tater tots are broken up and mixture sticks together. Add optional 1/2 grated cheese if you want a cheesy crust.
• Press tater tot mixture onto bottom and up sides of a 9-inch pie pan. Bake in preheated oven on middle rack until browned, 25 to 30 minutes. Remove from oven, and cool completely.
• Meanwhile, sauteed asparagus (or whatever other veg you want to use) in a large skillet over medium, stirring occasionally, until veg is cooked and released most of their moisture.
• Whisk together milk, 2/3 of the fresh herbs, and eggs in a medium bowl or measuring cup until combined.
• Spread asparagus mixture in an even layer in prepared crust, and carefully pour egg mixture evenly into crust. Top evenly with remaining optional cheese, and bake at 200C/400F until golden and bubbly and eggs are cooked through, 25 to 30 minutes. Remove from oven, and cool slightly, about 10 minutes. Sprinkle with remaining herbs and decorative veg.