The perfect dish for your spring time brunch!



This quiche features seasonal springtime ingredients that can be found locally and pairs perfectly with a honey glazed ham.

4 medium russet potatoes (about 2 pounds), peeled

1 .5 t salt

3/4 teaspoon pepper

2 tablespoons olive oil

3 tablespoons unsalted butter

1 bunch scallions or spring green onions, whites and light green thinly sliced

6 large local free range eggs, room temperature

1.25 cups whole milk

1 t dijon mustard

4 ounces fresh goat cheese, crumbled (about 3/4 cup)

1/2 bunch asparagus (about 1/2 pound), ends trimmed

Preheat oven to 350°F.

Shred the potatoes using a box grater or food processor. Mix shredded potatoes with 1 t salt and .5 t pepper and place on a clean dishtowel. Use towel to squeeze out as much liquid as possible from the potatoes.

Heat olive oil and 2 T butter in a 10 in cast-iron skillet over medium heat. Add potatoes and using the back of a spoon press the potatoes down to form a crust in the bottom and on the sides of the skillet. Cook for about 10 minutes until the potatoes have formed a crust and are starting to brown. Remove from heat.

In a small skillet, melt the remaining butter and add the scallions. Sauté until golden around edges, about 5 minutes. Remove from heat.

Whisk eggs, milk, mustard, remaining .5 t salt, and remaining .25 t pepper in another large bowl.

Sprinkle goat cheese and sautéed scallions evenly over bottom of crust. Pour in egg mixture. Arrange asparagus 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.