Asparagus and Two-Cheese Quiche with Hash-Brown Crust

Name: Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Prep time: 30 min
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

Asparagus and Two-Cheese Quiche with Hash-Brown Crust was pinched from <a href="http://www.epicurious.com/recipes/food/views/asparagus-and-two-cheese-quiche-with-hash-brown-crust-56389338" target="_blank">www.epicurious.com.</a>

"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. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "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..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "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..."); }); }..."

INGREDIENTS

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4 medium russet potatoes (about 2 pounds), peeled

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1 1/2 teaspoons kosher salt, divided

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3/4 teaspoon freshly ground black pepper, divided

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2 tablespoons vegetable oil

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3 tablespoons unsalted butter, divided

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4 medium shallots, thinly sliced

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6 large eggs, room temperature

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1 1/4 cups half-and-half

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1 teaspoon mustard powder

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Pinch of grated nutmeg

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1 tablespoon finely chopped tarragon

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5 ounces Fontina cheese, grated (about 1 1/2 cups)

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4 ounces fresh goat cheese, crumbled (about 3/4 cup)

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1/2 bunch asparagus (about 1/2 pound), ends trimmed

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A 10-inch cast-iron skillet

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