Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips


  • 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
  • ¼ tsp. freshly grated nutmeg
  • + 7 more ingredients
    • 1 cup whole milk
    • 1 cup diced, cooked potatoes
    • 8 large egg yolks
    • 4-½ oz. (1 cup) unbleached all-purpose flour
    • 2 Tbs. cold whole or 2% milk
    • 1 large egg yolk
    • 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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