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