Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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

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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