![Bacon-Hash Brown Quiche](https://cdn.statically.io/img/www.southernliving.com/thmb/BOKgyy6txgMPEduqDr05RbiA0J4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2548601_qfsba_hash_brown_quiche_189_0_0_0_0_0_0_1_1-477aaac81eeb49068976f79ae37b27fd.jpg)
Ingredients
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4 thick-cut bacon slices, cut into 1⁄2-inch pieces
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8 ounces fresh asparagus, cut into 2-inch pieces
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4 cups frozen shredded hash browns (about 12 oz.)
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1 1/2 teaspoons kosher salt, divided
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3/4 teaspoon black pepper, divided
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6 large eggs
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1 cup half-and-half
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4 ounces Gruyère cheese, shredded (about 1 cup)
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2 tablespoons Dijon mustard
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1/4 cup sliced scallions (about 2 scallions)
Directions
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Preheat oven to 375°F. Cook bacon in a 10-inch cast-iron 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.
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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 wooden spoon, spread 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.
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Whisk together eggs, half-and-half, Gruyère, Dijon, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a large bowl. Stir in scallions.
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Remove skillet from oven, and scatter asparagus over crust. Pour egg mixture over asparagus, and return to oven.
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Bake until egg mixture is just set, 20 to 25 minutes more. Let cool 5 minutes before slicing.