Preheat oven to 425F. Butter a 9” springformpan.
In a large bowl, add the egg to beat until smooth. Add the thawed hashbrowns, flour, salt and black pepper. Mix very well.
Press the hashbrown mixture using a glass into the bottom and sides of the butter springform pan. Use your fingers to help press into the sides to finish.
Drizzle with the olive oil then bake for 20-25 minutes, until lightly golden and crisp.
In the meantime, add the chopped bacon to a skillet over medium high heat. Sauté until browned, about 4-5 minutes. Add the finely chopped asparagus to sauté until bright green and tender, but still holds a little crunch, about 3-4 minutes.
Add to the cooked hashbrown crust. Add the shaved Manchego and toss together with a spoon to evenly distribute.
In a medium-sized bowl, combine the eggs and heavy cream. Whisk until very smooth, then season with salt and black pepper to taste. Pour over the filling.
Reduce oven heat to 375F.
Bake for 30-35 minutes, until lightly golden on top and set but still slightly jiggly. Let cool on the stovetop for at least 20 minutes before slicing to enjoy warm with BUBBL’R twisted elix’r for a complementary refreshment.
