Asparagus and Two-Cheese Quiche with Hash-Brown Crust

Name: Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Yield: 4 servings
Ingredients: 4 medium russet potatoes , peeled; 1.5 tsp kosher salt, divided; 0.75 tsp freshly ground black pepper, divided; 2 tbsp vegetable oil; 3 tbsp unsalted butter, divided; 4 medium shallots, thinly sliced; 6 large eggs, room temperature; 1.25 cup half-and-half; 1 tsp mustard powder; 1 pinch grated nutmeg; 1 tbsp finely chopped tarragon; 5 oz Fontina cheese, grated; 4 oz fresh goat cheese, crumbled; 0.5 bunch asparagus , ends trimmed; 1 A 10-inch cast-iron skillet; 1 such as Lodge

From the kitchen of Carly

Crispy hash-brown crust holds creamy eggs, caramelized shallots, and melted cheese in this skillet quiche. It's breakfast or dinner, depending on your mood. Sharp, savory, and surprisingly elegant for something you make in one pan.

Asparagus and Two-Cheese Quiche with Hash-Brown Crust

A hash-brown crust replaces pastry here, toasted in cast iron until the bottom browns and crisps. Fontina and goat cheese tangle with sautéed shallots beneath a silky custard sparked by mustard powder and tarragon. Asparagus lays on top like edible architecture. The crust holds everything, stays crisp even when filled, and serves straight from the skillet.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

4 mediumrusset potatoes , peeled
1 1/2 tspkosher salt, divided
3/4 tspfreshly ground black pepper, divided
2 tbspvegetable oil
3 tbspunsalted butter, divided
4 mediumshallots, thinly sliced
6 largeeggs, room temperature
1 1/4 cuphalf-and-half
1 tspmustard powder
1 pinchgrated nutmeg
1 tbspfinely chopped tarragon
5 ozFontina cheese, grated
4 ozfresh goat cheese, crumbled
1/2 bunchasparagus , ends trimmed
1A 10-inch cast-iron skillet
1such as Lodge

Instructions

Preheat the oven to 350°F. Run the potatoes through the coarse grater disk of a food processor, or drag them across the largest holes of a box grater. Tumble the shreds into a large bowl with 1 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Pile them onto a clean dishtowel, gather the corners, and wring hard over the sink until no more liquid drips out. Transfer the dried potatoes to a bowl and set them aside.
Pour the oil into a 10-inch cast-iron skillet, add 2 tablespoons of the butter, and set over medium-high heat until the butter melts and the foam subsides. Tip in the potatoes and immediately begin pressing them flat against the bottom and up the sides with a dry 1/2-cup measuring cup, forming a crust. Keep cooking for about 10 minutes, nudging the potatoes back up the sides whenever they start to shrink, until the shreds have bound together and the bottom of the crust is taking on color. Pull the pan off the heat.
While the crust cooks, melt the remaining 1 tablespoon butter in a small skillet over medium heat. Add the shallots and sauté, stirring occasionally, until they turn translucent, 5 to 6 minutes. Set aside.
In a large bowl, whisk together the eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until smooth. Whisk in the tarragon and set aside.
Scatter the Fontina, goat cheese, and sautéed shallots in an even layer over the bottom of the hash-brown crust, then pour the egg mixture on top. Lay the asparagus spears across the surface in whatever arrangement you like. Slide the skillet into the oven and bake 30 to 35 minutes, until the filling is set and the crust is deeply browned at the edges. Let the quiche cool to room temperature before cutting it into wedges and serving straight from the pan.

Tips from the kitchen

Wring the shredded potatoes hard over a towel, twice if needed. Extra starch and moisture are the enemy of a crispy crust.
Use a dry measuring cup to press the potatoes flat against the sides and bottom of the skillet. It sounds odd, but it works. Keep pressing as they shrink and cook.
Room-temperature eggs whisk smoothly into the cream without streaks. Cold eggs make lumps.

Variations

Swap the asparagus for thin-sliced leeks or roasted broccoli. Both stay tender through the bake and look beautiful on top.
Use all Fontina or all ricotta if you want simplicity. The goat cheese brings tang, but it's optional.
Trade tarragon for thyme or dill. Both herbaceous, both pair with eggs and cheese without stepping on anything.
Skip the shallots and layer thin sliced mushrooms and caramelized onions instead. More labor, but deeper and wilder.

Make ahead and storage

Keeps 4 days refrigerated, covered. Reheat gently in a 325°F oven for 10 to 12 minutes. The crust will soften slightly when cold but crisps back up with low, slow heat.