Name: Asparagus and Two-Cheese Quiche With Hash-Brown Crust
Cook time: 30 minutes
Total time: 1 hour
Yield: Serves 8-10
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, such as Lodge

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Photo by Chelsea Kyle, food styling by Anna Stockwell

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.

Do Ahead

Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.