For this updated one-pan quiche, La Jolla recipe developer and Just a Taste blogger Kelly Senyei puts aside the fickle pastry dough and encases the custardy eggs, ham and spinach in a crispy potato crust. The recipe, from her new cookbook, “The Secret Ingredient Cookbook” (Houghton Mifflin Harcourt; $30), calls for a bag of store-bought hash browns — yes, from the freezer aisle — but Senyei says if you have time you can peel and grate three medium russet potatoes instead. Just be sure to rinse the grated taters with water and wring out as much moisture as you can before continuing with the recipe as directed.
Cast-Iron Quiche
Serves 8 to 10
Ingredients
3 tablespoons unsalted butter
3 tablespoons vegetable oil
1 (20-ounce) bag refrigerated, shredded hash browns (about 5 cups)
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 (10-ounce) package chopped frozen spinach, thawed
12 large eggs
2 cups half-and-half
1 cup cubed cooked ham
2 cups shredded cheddar cheese
2 tablespoons chopped fresh chives, plus more for serving
Directions
Preheat the oven to 375°F.
Heat the butter and oil in a 12-inch cast-iron skillet set over medium heat. Once the butter has melted, add the hash browns, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine. Using the bottom of a dry measuring scoop, press the potatoes into an even layer on the bottom and up the sides of the skillet. Cook the potatoes, occasionally pressing them as needed to compact the crust, until they begin to brown and crisp on the bottom, 7 to 10 minutes. While the
potatoes are browning, make the filling.
Place the thawed spinach in a towel and wring out as much liquid as possible. In a large bowl, whisk together the eggs with the half-and-half, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Stir in the spinach, ham, cheese and chives.
Remove the skillet from the heat. Pour the egg mixture on top of the potatoes, then transfer the skillet to the oven. Bake the quiche for 35 to 40 minutes, until the eggs are set and no longer jiggly and a toothpick inserted into the center comes out clean.
Remove the quiche from the oven and let cool for 15 minutes. Garnish with more fresh chives if desired, then slice and serve.
— From “The Secret Ingredient Cookbook” (Houghton Mifflin Harcourt; $30) by Kelly Senyei