Day 28--Steak and Asparagus Quiche

Steak and Asparagus Quiche

2 Tablespoons butter, softened (plus more for pan)
1 pound frozen, shredded hashbrowns
4 eggs
2 cups half and half
coarse salt
ground pepper
1 1/2 cup reduced fat sour cream
4-5 oz soft goat cheese at room temperature
3/4 cup steak, cubed
1/4 cup asparagus chopped in 1 inch pieces
1/4 cup roasted red peppers cut in 1 inch pieces
scallions-thinly sliced

Preheat oven to 375 degrees. Brush 9 inch springform pan with butter then line the sides with strips of waxed paper. Brush paper with butter.

Squeeze excess water from hashbrowns. Mix with butter, 1 teaspoon salt and 1.4 teaspoon pepper.  press into bottom and side of pan. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.

In a large bowl whisk sour chream, goat cheese, 1 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Whisk in eggs and half and half. Add steak, asparagus and peppers. Pour into crust and sprinkle with scallions.

Bake unti set, 45 to 50 minutes. Remove from pan and peel off wax paper.

Serves 6

Note: gently tap or shake the pan to test if the quiche is done. If the filling jiggles slightly in the middle but not on the sides, the quiche is set.