Potato and Rosemary Quiche
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 10 inches fluted tart shells
- 1 1⁄2 lbs potatoes, not russet
- 1⁄3 cup unsalted butter, melted
- 1 teaspoon fresh rosemary, chopped
- kosher salt, as needed
- white pepper, as needed
- 1 medium leek, white portion only
- 1 tablespoon unsalted butter
- kosher salt, as needed
- white pepper, as needed
For the Custard
- 2 eggs
- 3 egg yolks
- 1 cup heavy cream
- 1 cup homogenized milk
- 1 teaspoon kosher salt
- 1⁄4 teaspoon white pepper
- 1 dash freshly ground nutmeg
- 1 cup Fontina cheese, shredded
- fresh rosemary, garnish
Directions
- Roll out pastry dough and line 1-inch fluted tart shell. Freeze about 30 minutes. Bake at 400 degrees F 10 to 12 minutes or until golden brown.
- For roasted potatoes: Peel and thinly slice potatoes. Toss potatoes with melted butter, rosemary and salt and pepper to taste. Line baking sheet with parchment paper. Spread potatoes on parchment. Bake at 350°F 30 minutes or until tender and just beginning to turn golden.
- Meanwhile sauté leek in butter in small skillet until tender. Season to taste with salt and pepper.
- For custard: Whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
- Sprinkle Fontina cheese and sauteed leek over bottom of baked tart shell. Layer potatoes over leek in concentric circles. Pour custard mixture over potatoes. Bake at 350°F 30 to 40 minutes or until custard is puffy around edges and knife blade inserted near center comes out clean.
- Cool slightly and slice into six pieces. Garnish with fresh rosemary.
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