Asparagus quiche with hash-brown crust | epicuriantime.com

Ingredients

• 2 tablespoons butter, softened, plus more for pan
• 4 medium russet potatoes (about 2 pounds), peeled
• 1 egg
• 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 or light cream
• 1 tablespoon Dijon mustard
• Pinch of grated nutmeg
• 6 ounces Fontina cheese or Emmenthal cheese, grated (about 1 1/2 cups)
• 1/2 bunch asparagus (about 1/2 pound), ends trimmed
• recipeIngredient ends