Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


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