CAST-IRON QUICHE

Serves 8 to 10 INGREDIENTS

3 tablespoons unsalted butter 3 tablespoons vegetable oil 20-ounce bag refrigerated, shredded hash browns (about 5 cups)

1 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided 10-ounce package chopped frozen spinach, thawed

12 large eggs

2cups half-and-half

1 cup cubed cooked ham

2 cups shredded cheddar cheese 2 tablespoons chopped fresh chives, plus more for serving

DIRECTIONS

Heat the oven to 375 degrees.

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 anevenlayeronthebottomandupthe 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.

— “The Secret Ingredient Cookbook” by Kelly Senyei (Houghton Mifflin Harcourt, $30)