Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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

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


Related Articles

Best Wine Deals

See More Deals

Snooth Media Network