Heat your oven to 350 degrees. Generously butter a 9 inch pie pan. Pour the hashbrowns into the pie pan and press them into the pan to create a crust.

Bake for 25 minutes - until the hashbrowns just start to brown.

Beat the eggs, milk, cream, salt, and pepper together for 1-2 minutes, until frothy.

Pour the egg mixture into the hashbrown crust.

Arrange the asparagus and goat cheese over the egg mixture.

Bake for 35-45 minutes, until the egg has set.

Turn the heat to broil to brown the top of the quiche.

Serve immediately.