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 colheres de chá de sal kosher, dividido

• 3/4 colher de chá de pimenta-do-reino moída na hora, dividida

• 2 colheres de sopa de óleo vegetal

• 3 colheres de sopa de manteiga sem sal, divididas

• 4 medium shallots, thinly sliced

• 6 ovos grandes, em temperatura ambiente

• 190g half-and-half

• 1 colher de chá de mostarda em pó

• Pinch of grated nutmeg

• 1 colher de sopa de estragão finamente picado

• 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

How to make Asparagus and Two-Cheese Quiche with Hash-Brown Crust

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.

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