Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips

Ingredients

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