#hash browns
Asparagus and Two-Cheese Quiche with Hash-Brown Crust
Total Time: 1 hr
Ingredients
- 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
- Pinch of grated nutmeg
- 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
Instructions
- 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 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 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 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.
Notes
- Quiche can be made up to 1 day in advance. Cool to room temperature, then wrap with plastic and refrigerate. To reheat, bake at 325°F until warmed through, 15 to 20 minutes.
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As folks who follow me here know, I’m not a guy who tends to line up for “hot spots” or rush out to trendy restaurants, so when my friend suggested we hit up brunch at Grand Banks, New York City’s newest “floating dining destination”, I was skeptical to say the least. However, I could not have been more wrong about his boat. I found Grand Banks to a truly enjoyable, easy-going eatery with fantastic food! Here’s a look…
Grand Banks is a restaurant built into a classic schooner anchored off Pier 25 in Hudson River Park on Manhattan’s lower West Side…
Their menu is appropriately seafood-centric so I started my meal off with a gin Bloody Mary, which the bartender referred to as a “Red Snapper”. Whatever you want to call it, the drink she made was one of the best I’ve had in recent memory…
When seated at the raw bar, which I recommend as you get a great view off the water while protected from the sun, we knew we were going to start off with oysters…
The chef/shucker recommended we begin with local Navy Point oysters as they had just been pulled out of the waters off Long Island Sound. Big and briny, they could not have been better…
We also went with a half dozen of their “Oysters Champagne”…
Black Duck Salt oysters from Hog Island Bay, Virginia, topped with cucumber, shishito peppers and champagne mignonette…
Next it was on to wild Jonah crab claws with smoked paprika aioli…
Pickled Fresno chiles added a nice bit of bite…
My favorite dish of the day was the Caviar Hash Brown…
Homemade hash browns served with a DIY assortment of toppings like pickled red onion and creme fraiche…
Along with an ounce of smoked Pacific steelhead trout roe…
Simply superb when layered and eaten all together…
They take their “galley fries” seriously, which were, no joke, some of the best I’ve ever eaten, sprinkled with seaweed salt, served with a sage aioli and spicy ketchup, which weren’t even neccessary…
When we declined dessert, the raw bar kindly sent out some Duxbury Gems to bring our brunch to its end…
In addition to the delectable dining, there’s also the views you get from Grand Banks, where on a clear day, from where were were sitting on the deck, you could see right down to the State of Liberty…
With Chef Kerry Heffernan in the kitchen and its wonderful waterfront location, I highly recommend Grand Banks for an afternoon of floating fun or an evening of seaside serenity.
GRAND BANKS
Pier 25
Hudson River Park
New York, NY 10013
212-660-6312
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Chili Stuffed Spaghetti Squash Bowls (GF/NF/SF)
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Roasted Spaghetti Squash With Mushrooms, Greens & Vegan Cashew Cheese (GF)
Thai Spaghetti Squash With Peanut Sauce (GF)
Mushroom Spaghetti Squash (GF/NF/SF)
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