Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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