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Ingredients
  • subheading: HASH BROWN CRUST:
  • 3 to 4 russet potatoes, peeled and grated
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • subheading: FILLING:
  • 6  large eggs
  • 2  cloves  garlic minced
  • 1 ½  cups  heavy cream
  • ¾  cup  fontina cheese, freshly grated
  • ¼  cup  crumbled feta cheese, plus extra for topping
  • ½  teaspoon  cracked black pepper
  • 1  pinch  salt
  • 1  pinch  crushed red pepper flakes
  • ¼ cup chopped fresh herbs, such as parsley, oregano and basil
  • ½ cup chopped asparagus spears
  • 12 asparagus spears, woody ends removed
  • chopped fresh herbs for topping
Steps
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