{"id":3244,"date":"2023-10-14T17:20:15","date_gmt":"2023-10-14T17:20:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3244"},"modified":"2024-02-09T21:32:46","modified_gmt":"2024-02-09T21:32:46","slug":"asparagus-and-two-cheese-quiche-with-hash-brown-crust","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/asparagus-and-two-cheese-quiche-with-hash-brown-crust\/","title":{"rendered":"Asparagus and Two-Cheese Quiche With Hash-Brown Crust"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Asparagus and Two-Cheese Quiche With Hash-Brown Crust<\/span><\/h2>\n
<\/div>\n
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span> to 10<\/span><\/span><\/div>\n\n
Author: <\/span>Anna Stockwell, Epicurious<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • 10-inch cast-iron skillet<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 4<\/span> medium<\/span> russet potatoes<\/span> about 2 pounds, peeled<\/span><\/li>
    • 1\u00bd<\/span> teaspoons<\/span> kosher salt<\/span> divided<\/span><\/li>
    • \u00be<\/span> teaspoon<\/span> freshly ground black pepper<\/span> divided<\/span><\/li>
    • 2<\/span> tablespoons<\/span> vegetable oil<\/span> (For example, Canola Oil)<\/span><\/li>
    • 3<\/span> tablespoons<\/span> unsalted butter<\/span> divided<\/span><\/li>
    • 4<\/span> medium<\/span> shallots<\/span> thinly sliced<\/span><\/li>
    • 6<\/span> large<\/span> eggs<\/span> room temperature<\/span><\/li>
    • 1\u00bc<\/span> cups<\/span> half-and-half<\/span><\/li>
    • 1<\/span> teaspoon<\/span> mustard powder<\/span><\/li>
    • Pinch<\/span> of grated nutmeg<\/span><\/li>
    • 1<\/span> tablespoon<\/span> finely chopped tarragon<\/span><\/li>
    • 5<\/span> ounces<\/span> Fontina cheese<\/span> grated (about 1 1\/2 cups)<\/span><\/li>
    • 4<\/span> ounces<\/span> fresh goat cheese<\/span> crumbled (about 3\/4 cup)<\/span><\/li>
    • \u00bd<\/span> bunch<\/span> asparagus<\/span> about 1\/2 pound, ends trimmed<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 350\u00b0F. <\/span><\/div><\/li>
      • Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and \u00bd tsp. 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.<\/span><\/div><\/li>
      • Heat oil and 2 Tbsp. 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 \u00bd-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.<\/span><\/div><\/li>
      • Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and saut\u00e9 until translucent, 5-6 minutes; set aside.<\/div><\/li>
      • Whisk eggs, half-and-half, mustard powder, nutmeg, remaining \u00bd teaspoon salt, and remaining \u00bc teaspoon pepper in another large bowl. Whisk in tarragon and set aside.<\/span><\/div><\/li>
      • Sprinkle Fontina cheese, goat cheese, and saut\u00e9ed 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.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        \n
        <\/span>Do Ahead<\/span><\/h5>\n
        \nQuiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325\u00b0F until warmed through, 15 to 20 minutes.<\/span>
        <\/div>\n
        <\/span>Bryan’s Notes<\/span><\/h5>\nWhen I cooked this, I substituted 2lbs of frozen Shredded Hash Browns, defrosted, for the Russet potatoes, added some finely sliced leeks (about the same amount as the shallots), used fat-free filtered milk (that’s what we drink for milk; we didn’t have any half-and-half), substituted Shredded Cheddar for the Fontina cheese, and used Garlic & Herb goat cheese. I also added a sprinkle of shredded Mozzarella over the top.<\/span>
        <\/div>\nI think it came out fine. Both my wife and I said that it needed something to make it tastier. We don’t use much salt (health reasons), or black pepper (my wife can’t handle much spice these days). We thought that we could add mushrooms, but of course, that wouldn’t add much taste. Some added garlic wouldn’t go amiss. So, feel free to add your own preferences for herbs and spices.<\/span>
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