This Epic Easter Quiche Recipe Has a Secret

By Anna Stockwell

Most people agree that Easter and eggs go hand in hand. What form those eggs take, though, is up for debate. Some go for the mysterious eggs that somehow come from Cadbury bunnies. Others go for eggs that you simply paint but never eat. The rest of us? We go the superior path: Quiche.

But this is Easter; not just any quiche will suffice. So here I lay out how to make the quiche, the epic quiche, a quiche nobody will ever forget—because it’s crusted in hash browns.

1. MAKE A CRUST FROM SHREDDED POTATOES

Odds are, you’re making your quiche to serve for brunch. So why not make it even more brunch-appropriate and make a crust from hash browns instead of dough? The crisp, buttery, and gluten-free crust is something all of your guests can enjoy without compromising any flavor or texture. Two keys to success: Cook the quiche in a cast-iron skillet for maximum crispiness and a perfect pie-like shape, and use a metal 1/2-cup dry measuring cup to form a neat, evenly browned crust.

2. PREP A SPRING-THEMED FILLING

Even before fresh peas start rolling into the market, you’ll start seeing fresh, firm, and super-affordable asparagus crowding the shelves. Grab a bunch and use it in your quiche. But don’t take a knife to those fancy-looking spears. Lay them over the top of the egg filling, and they’ll bake right onto the surface of the quiche, creating a masterpiece for your Easter buffet table.

Related: 3 Ways to Upgrade Your Deviled Eggs for Easter

BOOST FLAVOR WITH HERBS AND CHEESE

For the ultimate springtime quiche, I went with an extra custardy, extra rich filling with salty, pungent Fontina melted throughout. I punched that up with dots of tangy fresh goat cheese, sweet sautéed shallots and a sprinkling of chopped fresh tarragon; then came those spears of tender young asparagus. It works great with the hash brown crust, and feels decadent and special enough for a holiday meal. But you can use any filling you like—once you master the crust, they sky’s the limit as to how you fill it.

RECIPE: ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST

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

PREPARATION

Preheat oven to 350°F. 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 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 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 1/2-cup dry 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 shallots and sauté until translucent, 5-6 minutes; set aside.

Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 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.

More from Epicurious:

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PHOTOS BY CHELSEA KYLE, FOOD STYLING BY ANNA STOCKWELL