Asparagus and Two-Cheese Quiche with Hash-Brown Crust

Ingredients for Asparagus and Two-Cheese Quiche with Hash-Brown Crust

• 4 medium russet potatoes (about 900g ), peeled

• 1 1/2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 2 tablespoons vegetable oil

• 3 tablespoons unsalted butter, divided

• 4 medium shallots, thinly sliced

• 6 large eggs, room temperature

• 190g half-and-half

• 1 teaspoon mustard powder

• Pinch of grated nutmeg

• 1 tablespoon finely chopped tarragon

• 140g Fontina cheese, grated (about 170g )

• 110g fresh goat cheese, crumbled (about 180ml )

• 1/2 bunch asparagus (about 230g ), ends trimmed

• A 10-inch cast-iron skillet, such as Lodge

Preheat oven to 177°C. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 teaspoon salt and 1/2 teaspoons pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.

Heat oil and 2 tablespoons butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.

Meanwhile, melt remaining 1 tablespoon butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.

Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoons salt, and remaining 1/4 teaspoons pepper in another large bowl. Whisk in tarragon and set aside.

Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.