This is another brunch winner! Though, eating this at any time of day is completely recommended as it is a creative and delicious dish!
4 medium potatoes, peeled
1 large onion, thinly sliced
6 large eggs
1 cup thickened cream
1 teaspoon wholegrain mustard
1/2 teaspoon of dried thyme
Pinch of grated nutmeg
1 cup grated cheddar cheese
1/3 cup feta cheese, crumbled
1 bunch asparagus, ends trimmed
Salt & Pepper to taste
2 tablespoons vegetable oil
3 tablespoons unsalted butter, divided
Preheat oven to 180 degrees fan.
Using the large holes of a cheese grater, grate the potatoes and sprinkle with some salt. Transfer to a clean tea towel or chux cloth and wring out any excess liquid. Transfer potatoes to a bowl and set aside.
Heat oil and 2 Tbsp. butter in a 25cm (approx) oven friendly 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 wooden spoon. Cook for about 10 minutes until browning and crisp.
Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add onions and sauté until translucent, 5-6 minute. set aside.
Whisk eggs, cream, mustard, thyme, nutmeg, and some salt and pepper to taste in another large bowl.
Sprinkle the cheese, and sautéed onions 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.