If you're looking for a delicious and beautiful Easter breakfast or brunch dish, this hash brown quiche has it all. Packed with asparagus, goat cheese, shallots and chives, the quiche is taken to the next level with the hash brown crust.

1 Bag of frozen hash browns, thawed and pat dry
8 Eggs, divided and beaten
1 cup Parmesan
2 tablespoons Olive oil, divided
Kosher salt, to taste
Black pepper, to taste
2 Shallots, minced
1/4 cup Chives, minced
1/2 cup Heavy cream
4 ounces Goat cheese
2 Bunches of asparagus, cut into 1-inch pieces

Preheat the oven to 400 degrees F.

Spray the inside of a 9-inch springform pan with cooking spray or brush with olive oil and set aside. Place the hash browns into a medium bowl, and pour over 1 beaten egg, parmesan and 1 tablespoon of olive oil. Season with salt and pepper.

Press the potatoes into the pan to create a crust that goes about halfway up the sides of the pan. Place the pan on a baking sheet and bake for about 25-30 minutes until the crust has browned and set. Remove from the oven and turn the temperature down to 375 degrees F.

Place a large skillet over medium heat and add in 1 tablespoon of olive oil. When hot, add in the shallots and cook until translucent, about 3 minutes. Add in the asparagus and toss to coat. Cook for about 3 minutes and season with salt and pepper. Remove from the heat to come to room temperature.

In a large mixing bowl, whisk together the remaining eggs, chives, heavy cream and goat cheese. Stir in the asparagus and shallots and season with salt and pepper.

Wrap the outside of the springform pan with foil to keep any egg from leaking out. Pour the egg mixture into the crust and bake for 20-25 minutes. Remove from the oven and let set for about 5 minutes. Take a knife and run it along the edge of the pan. Remove the foil and the outside of the pan. Slice and serve.