Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and toss together.
Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure there aren’t any holes in the crust, which will cause leaking.
Place the crust in the freezer and freeze for 30 at least 30 minutes.
Preheat oven to 425˚F.
Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
In a skillet melt butter over medium heat. Add shallots and lightly caramelize for about 10 minutes. Add asparagus to skillet and continue to caramelize for 5 minutes. Season with salt and pepper. Remove from heat and set aside.
In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized shallots and asparagus and stir together until completely combined. Season with salt and pepper.
Pour filling mixture into the par-baked crust and place into the oven.
Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have barely set.
Remove quiche from oven and score the perimeter with a paring knife. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides.
