Prep 40 mins
Cook 45 mins
This potato quiche has a delicious crust. The recipe comes courtesy of Ettore's Resturant and Bakery in Sacramento, CA.
- 8 ounces butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 2 cups pastry flour
- 1 teaspoon dried thyme
- 3 eggs, beaten
- 1⁄2 cup mayonnaise
- 1 cup milk
- 2 teaspoons flour
- 1 leek, stalk chopped
- 1 yukon gold potato, cooked and sliced
- 1⁄2 cup ham, cubed
- 1 cup swiss cheese, shredded
- For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
- Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
- Custard; Whisk all ingredients together.
- Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
- Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.
This truly is a great recipe. I made it without ham and added some artichoke hearts, which I will omit next time since I always have trouble with too many fibrous leaves included in the jarred artichoke hearts. Any favorite veggie would do. But the foundation filling is wonderful. I used my own whole wheat pie crust recipe, and it was not soggy at all.
Best quiche EVER. I have made this a number of different ways now: often I don't use ham but substitute mushrooms or another veggie to make it vegetarian; I've used all different kinds of cheeses; I've used different varieties of potatoes; sometimes I use a pre-made crust -- everything I've done to the recipe turns out well (although the recipe as written IS best, to be sure). I don't know what exactly makes this the most magically delicious quiche on the face of the planet, but it definitely is.
Truly delicious! This makes a large amount of crust (you don't have to worry about rolling too thinly). I did chill the dough for 20 minutes before rolling as it is quite soft. Made this in a deep dish pie pan, used gruyere cheese and about twice the amount of ham; the ingredients amount were enough for the large pan. Not only is the crust fabulous, but the custard is very nice as well, and the potato gives a sturdiness often missing with quiches; this one is a real winner! Thanks for posting, Barb.