Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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