Springtime calls for dishes that are both refreshing and comforting. What better way to welcome the season than with a savory, hearty quiche that marries the earthiness of asparagus with the creamy, nutty flavors of Fontina cheese? This Asparagus and Fontina Cheese Quiche recipe is a perfect dish for brunches, lunches, or any springtime gathering. Let’s dive into the making of this delightful quiche.
Ingredients You’ll Need
- Russet Potatoes: 4 medium (about 2 pounds), peeled for the crust.
- Kosher Salt & Freshly Ground Black Pepper: 1 1/2 teaspoons salt and 3/4 teaspoon pepper, divided, to season every layer.
- Vegetable Oil & Unsalted Butter: For cooking the potatoes and sautéing the shallots.
- Shallots: 4 medium, thinly sliced, adding a subtle, sweet flavor.
- Eggs & Half-and-Half: 6 large eggs and 1 1/4 cups half-and-half form the custard base.
- Flavor Enhancers: Mustard powder, a pinch of nutmeg, and finely chopped tarragon for a hint of warmth and earthiness.
- Cheeses: 5 ounces of grated Fontina and 4 ounces of crumbled fresh goat cheese for a creamy, tangy filling.
- Asparagus: 1/2 bunch, ends trimmed, adding a crisp, verdant note.
Special Equipment
- A 10-inch cast-iron skillet is ideal for cooking and serving this rustic dish.
Directions for a Perfect Quiche
- Preparation: Begin by preheating your oven to 350°F (177°C). Shred the peeled potatoes and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Ensure to wring out the excess liquid from the potatoes for a crispier crust.
- Crust Formation: Heat vegetable oil and 2 tablespoons of butter in your cast-iron skillet. Add the seasoned potatoes, pressing them against the bottom and sides to form a crust. Cook until it begins to brown, then remove from heat.
- Shallot Sauté: In the same skillet, melt the remaining tablespoon of butter and sauté the shallots until they’re translucent and soft. Remove from heat and set aside.
- Egg Mixture: In a mixing bowl, whisk together the eggs, half-and-half, mustard powder, nutmeg, the remaining salt and pepper, and tarragon. This mixture will be the custard base for your quiche.
- Assemble the Quiche: Layer the grated Fontina cheese and crumbled goat cheese over the potato crust, followed by the sautéed shallots. Gently pour the egg mixture over the cheeses. Arrange the asparagus spears on top, pressing them slightly into the custard.
- Bake: Place the skillet in the preheated oven and bake for about 30-35 minutes, or until the quiche is set and the top is golden brown.
Serving Suggestions
This Asparagus and Fontina Cheese Quiche serves 8-10 people, making it a perfect choice for gatherings. Serve it warm, accompanied by a light salad or fresh fruit for brunch or lunch. It pairs wonderfully with a glass of white wine or a light, citrusy cocktail.
Final Thoughts
Quiches are a fantastic way to incorporate seasonal vegetables into your meals, and this Asparagus and Fontina Cheese Quiche is no exception. Its combination of flavors and textures makes it a hit for any occasion. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and yields delicious results. Happy cooking, and enjoy the flavors of spring!
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Asparagus and Fontina Cheese Quiche
- Total Time: 55 minutes
- Yield: 8-10 1x
Description
This quiche isn’t just a dish; it’s a celebration of texture and taste, brought together in a cast-iron skillet for that perfect bake. Whether it’s a leisurely weekend brunch, a cozy family gathering, or a sophisticated soirée, this quiche adds a touch of elegance to any table. It’s a testament to the magic that happens when simple, quality ingredients are combined with a little culinary creativity.
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
Special Equipment: A 10-inch cast-iron skillet
Instructions
Preparation: Preheat oven to 350°F. Shred potatoes and toss with 1 tsp. salt and 1/2 tsp. pepper. Wring out excess liquid and set aside.
Crust Formation: Heat oil and 2 Tbsp. butter in a skillet. Add potatoes, form a crust by pressing them against the bottom and sides. Cook until the crust begins to brown, then set aside.
Shallot Sauté: Melt remaining butter and sauté shallots until translucent. Set aside.
Egg Mixture: Whisk eggs, half-and-half, mustard powder, nutmeg, remaining salt and pepper, and tarragon.
Assemble: Sprinkle cheeses and shallots over crust, pour in egg mixture, and top with asparagus. Bake until set, about 30-35 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes