Potato and Rosemary Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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