Potato And Rosemary Quiche Recipe

Name: Potato And Rosemary Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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 350u00b0F 30 minutes or until tender and just beginning to turn golden.
3
Meanwhile saute leek in butter in small skillet until tender. Season to taste with salt and pepper.
4
For custard: Whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
5
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 350u00b0F 30 to 40 minutes or until custard is puffy around edges and knife blade inserted near center comes out clean.
6
Cool slightly and slice into six pieces. Garnish with fresh rosemary.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 10 inches fluted tart shells, 1 1/2 lbs potatoes, not russet, 1/3 cup unsalted butter, melted, 1 teaspoon fresh rosemary, chopped, and more.

Yes, Potato And Rosemary Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato And Rosemary Quiche

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