Thanks to Southern Living for this recipe which is another one which can be served for either breakfast or lunch. Instead of a pastry crust, how about a crunchy crust made with shredded potatoes and bacon? Gruyere cheese and Dijon mustard are wonderful compliments to give the filling a delicious flavor. A cast iron skillet is a must for this rustic meal. I substituted the course ground variety as opposed to the smooth mustard. And I had fresh chives I used in place of the green onions.
4 thick cut bacon slices, cut into 1/2 inch pieces
8 oz. fresh asparagus, cut into 2-inch pieces
4 cups frozen shredded hash browns (about 12 ounces)
1 1/2 t. kosher salt, divided
3/4 t. black pepper, divided
6 large eggs
1 cup half-and-half
4 oz. Gruyere cheese, shredded (about 1 cup)
2 T. coarse ground Dijon mustard
1/4 cup sliced scallions (about 2 scallions)
Preheat oven to 375 degrees F. Cook bacon in a 10 inch cast iron skillet over medium heat until browned and almost crisp, but still soft, about 6 minutes. Transfer bacon to a plate lined with paper towels. Reserve drippings in skillet, and let cool slightly.
Add asparagus to the skillet, and cook over medium-high heat, 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 t. salt and 1/4 t. of pepper to the hot drippings in the skillet over medium-high heat; stir to combine. Using a wooden spoon, spread mixture into an even layer across the bottom and 1 inch up sides of the skillet.
Transfer to preheated oven, and back until lightly golden brown, about 30 minutes.
Whisk together eggs, half and half, Gruyere, Dijon, and remaining 1 t. salt and 1/2 pepper in a large bowl. Stir in scallions.
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.