Description
Asparagus and Fontina Cheese Quiche delivers elegant French countryside comfort with silky eggs, tender asparagus, and rich fontina melting through a buttery crust. Crisp green spears and creamy cheese invite you to savor each luxurious, herbaceous bite of this classic brunch favorite.
Ingredients
Scale
Main Ingredients:
- 4 medium russet potatoes (about 907 grams), peeled
- 6 large eggs, room temperature
- 5 ounces (142 grams) Fontina cheese, grated
- 4 ounces (113 grams) fresh goat cheese, crumbled
- ½ bunch asparagus (about 227 grams), ends trimmed
Seasoning and Spices:
- 1.5 teaspoons kosher salt
- 0.75 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 1 pinch of grated nutmeg
- 1 tablespoon finely chopped tarragon
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 4 medium shallots, thinly sliced
- 1.25 cups half-and-half
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grate fresh potatoes and season with salt and ground black pepper.
- Remove excess moisture from the potatoes by thoroughly squeezing with a clean kitchen towel.
- Heat vegetable oil and unsalted butter in a large skillet over medium heat.
- Distribute the prepared potato mixture evenly across the skillet, pressing firmly to create a crispy, golden potato crust that covers the bottom and sides of the pan.
- Cook the potato crust until it turns a rich golden brown, approximately 5-7 minutes.
- In the same skillet, melt the remaining butter and sauté finely chopped shallots until they become translucent and fragrant.
- In a separate mixing bowl, whisk together eggs, half-and-half cream, dried mustard powder, a pinch of nutmeg, remaining salt and pepper, and chopped fresh tarragon.
- Sprinkle shredded fontina and any additional cheeses over the potato crust.
- Distribute the sautéed shallots evenly across the cheese layer.
- Carefully pour the prepared egg mixture over the cheese and shallots.
- Arrange trimmed asparagus spears on top of the egg mixture in an attractive pattern.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is lightly golden.
- Remove from oven and let cool for 5-10 minutes before slicing and serving.
Notes
- Master this potato crust technique for a crispy, golden-brown base that elevates the traditional quiche foundation.
- Squeeze out excess moisture from shredded potatoes to ensure a perfectly crisp and non-soggy crust that holds its shape beautifully.
- Choose fresh, tender asparagus spears for a vibrant green color and delicate texture that complements the rich, creamy egg mixture.
- Experiment with different herbs like tarragon or chives to customize the flavor profile and add a fresh, aromatic touch.
- Fontina cheese provides a luxurious, nutty flavor that melts smoothly and creates a decadent, creamy texture throughout the quiche.
- Serve warm or at room temperature, making this versatile dish perfect for brunch, lunch, or a light dinner with a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 220 mg