Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


  • 8 large egg yolks
  • 1 cup whole milk
  • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  • 1 tsp. chopped fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • ¼ tsp. freshly grated nutmeg
  • + 7 more ingredients
    • 2 Tbs. cold whole or 2% milk
    • 1 large egg yolk
    • ½ tsp. kosher salt
    • 1 cup heavy cream
    • 2 tsp. granulated sugar
    • 1 cup diced, cooked potatoes
    • 1 cup cubed Brie (remove the rind then cut into small pieces)

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves t...

View full recipe at Fine Cooking


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