Roasted Potato and Fresh Rosemary Quiche
Ingredients
- Roasted Potatoes:
- 1 1/2 pounds Washington white or Yukon Gold potatoes
- 1/3 cup unsalted butter, melted
- 1 teaspoon fresh rosemary leaves, chopped
- Kosher salt and ground white pepper, as needed
- 1 leek, white portion only, thinly sliced
- 1 tablespoon unsalted butter
- Custard (can use store bought pastry instead if needed):
- 2 eggs
- 3 egg yolks
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup (4 ounces) shredded Fontina cheese
- Fresh rosemary sprigs, for garnish