Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Epicurious.com
Epicurious.com
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Ingredients

  • 4 medium russet potatoes (about 2 pounds), peeled
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 4 medium shallots, thinly sliced
  • 6 large eggs, room temperature
  • 1 1/4 cups half-and-half
  • 1 teaspoon mustard powder
  • Pinch of grated nutmeg
  • 1 tablespoon finely chopped tarragon
  • 5 ounces Fontina cheese, grated (about 1 1/2 cups)
  • 4 ounces fresh goat cheese, crumbled (about 3/4 cup)
  • 1/2 bunch asparagus (about 1/2 pound), ends trimmed
  • A 10-inch cast-iron skillet

Instructions

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