If you expecting a recipe for alfalfa cookies, you will be disappointed, but your horse would love it if you could find one! This month in honor of Easter, I found a wonderful recipe from Anna Stockwell in the March 2015 online edition of Epicurious. What makes this recipe so interesting is the fact that the pie crust is made with hash brown potatoes. This is a wonderful dish for a family brunch because you can make it ahead of time and simply warm it up when ready to serve. Bon appetite!
4 medium russet potatoes (about 2 pounds), peeled
1 ½ teaspoons kosher salt, divided
¾ 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 ¼ cups half and half
1 teaspoon mustard powder
1 tablespoon finely chopped tarragon
5 ounces Fontina cheese, grated (about 1 ½ cups)
4 ounces fresh goat cheese, crumbled (about ¾ cup)
½ bunch asparagus (about ½ pound), ends trimmed
Special equipment: a 10 inch cast iron skillet
Preheat oven to 350 degrees. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and ½ tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; transfer potatoes to a bowl and set aside.
Heat oil and 2 Tbsp. butter in a 10” cast iron skillet over medium high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a ½ cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan until they start shrinking and potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and saute’ until translucent, 5-6 minutes; set aside.
Whisk eggs, half and half, mustard powder, nutmeg, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Quiched can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325 degrees F until warmed through, 15 to 20 minutes.
Photo credit: Chelsea Kyle, Epicurious, March online edition, 2015.