Potato and Rosemary Quiche

Potato and Rosemary Quiche
Photo by Scott Phillips

Ingredients

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