Scalloped Potato & Asparagus Quiche
This recipe rocks. You could eat it for any meal. You can make it ahead of time. You can reheat it. Its nice to look at. It tastes great. Ingredients are minimal and easy to find / have on hand.
When we have friends or family staying with us (at my parents house, I live in a 2br apartment lol) my mom loves to have an easy yummy breakfast put together so that as people wake up they can come grab some. This is perfect for that! Make it the night before (or morning of, early birds) let it sit in your fridge and then reheat in the oven in the morning!
3/4 cup all purpose flour + extra for rolling
1/4 cup almond flour
1/2 teaspoon onion salt
6 tablespoons butter (frozen 15 min ahead of time)
3 tablespoons milk (I use almond)
1 russet potato
1/2 cup whole milk ricotta
1/2 teaspoon onion salt
1/2 teaspoon white pepper
1/2 teaspoon smoked paprika
1 teaspoon dried tarragon
1 teaspoon red pepper flakes
8-12 asparagus stalks
Preheat oven to 375 degrees F
Add flour, salt, to a mixing bowl and whisk together. Grate butter onto a plate or into the mix and use your hands to mix it into the dough. Create a divot in the mix and then add in the almond milk and mix it into the dough, work it into a ball and then either in the mixing bowl or on a clean surface, knead the dough until it appears homogenous (no dry or wet spots). Let it sit in the fridge while the oven continues to heat.
In a smaller bowl, whisk together the eggs and then add in ricotta and spices, whisk again. Cut your potato in half length wise and then into thin slices, cut side down. Snap or cut the ends off of your asparagus and then use a peeler to shave asparagus ribbons, it helps if you lay the stalk on a flat surface for more leverage. You can save or discard the tops.
Take your dough and on a flat, clean, floured surface, roll it out with a rolling pin, try to keep it fairly circular. You want it to be about 1/2 inch thick, maybe a little less - make sure it is wide enough for your tart / quiche pan.
Once your dough is rolled out, place it in the tart pan and fit it to the pan, you don't need to cut off excess edges. Place the potatoes in the bottom of the pan in rows or however you feel like! Set aside 1 tbsp of the egg mix and then pour the rest over the potatoes. Now either cut the edges of the dough or fold them in then use the reserved egg mix to brush the edges.
Bake for 40 minutes at 375, turn it halfway through to make sure it cooks evenly.
Keeping & Reheating
You can easily make this in advance and keep it in the fridge for 3-4 days
You can also freeze it! 3-4 months
For reheating - preheat oven to 350 and when its ready, let this sit in the oven for 15 minutes (refrigerated) or 30 minutes (frozen)