Happy April! Lately, I’ve been quite absent but I am happy to return with this recipe. Typically, a FMF recipe will contain one or two “feature” ingredients from the market. For this recipe, most ingredients can be found either at your local farmers market or in your pantry, such as the potatoes, leeks, asparagus, eggs, cheese, and most of the herbs and spices.
The other night, I made this quiche, along with another future FMF recipe, to share with family friends who were coming into town. Both dishes passed the test testers approval with flying colors because of their unique twists to classic recipes; potato crust on a classic quiche? You heard that right.
This recipe was so much fun to take pictures of and when it came down to the nitty-gritty task of choosing certain images, I couldn’t get rid of all pictures. Thus, I had decided to try out this new feature on WordPress where you can create a slideshow with your images. Thought? I’d love to see what you think of a few slideshows presenting the images.
- 2 pounds of russet potatoes, peeled
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 tablespoons canola oil
- 2 tablespoons ghee, or unsalted butter
- 4 medium leeks, thinly sliced, white parts
- 6 large eggs
- 1 1/4 cups half-and-half
- 1 teaspoon mustard powder
- Pinch of grated nutmeg
- 1 tablespoon finely chopped tarragon
- 2 cups of cheese, goat or cow, shredded
- 1/2 bunch asparagus (about 1/2 pound), ends trimmed
Preheat oven to 350°F.
With a box grater, shred the potatoes. Toss with 1 tsp. salt and 1/2 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 1 Tbsp. butter in a 10″ cast-iron skillet over medium-high until butter is melted. Add potatoes and start forming a crust by pushing the potatoes flat against bottom and sides of pan with a measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until 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 leeks and sauté until translucent, 3-5 minutes, and set aside.
Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and tarragon in another large bowl. Set aside.
Sprinkle 1 cup of the cheese at the bottom of the potato crust. Layer on top the leeks and cover with 3/4 cup of cheese. Pour in the egg mixture and arrange the asparagus on top. Sprinkle the final 1/4 cup of cheese on top. Bake until quiche is set, 30-35 minutes. Let cool for 5-10 minutes before serving.