Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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


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