Roasted Potato and Fresh Rosemary Quiche
Pastry (you could also use store bought Pastry instead)
Ingredients
- 10 tablespoons (10 ounces) unsalted butter
- 2 cups flour
- 3/4 teaspoon salt
- 1/4 cup ice water
Directions
- Cut butter into small pieces and chill. In a large mixing bowl, whisk flour and salt together. Using a pastry blender, two knives or fingertips, cut cold butter into the flour until the mixture resembles a coarse meal. Sprinkle ice water over. Mix until dough forms a ball. Wrap in plastic wrap and refrigerate.
Roasted Potatoes
Ingredients
- 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, to taste
- 1 leek, white portion only, thinly sliced
- 1 tablespoon unsalted butter
Directions
- Preheat oven to 350°F. Scrub potatoes with a vegetable brush under cold running water. Peel potatoes and slice thin. In a large mixing bowl, toss potatoes with melted butter, rosemary, salt, and pepper. Line a baking sheet with parchment paper. Spread potatoes in even layer on parchment. Bake until potatoes begin to turn golden, about 30 minutes. Set aside.
- Meanwhile, in small skillet over medium heat, sauté leek in butter until tender, about 3 to 5 minutes. Season to taste with salt and pepper.
Custard
Ingredients
- 2 whole 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
Directions
- In a medium mixing bowl, whisk eggs, yolks, cream, milk, salt, pepper, and nutmeg until thoroughly mixed.
- To assemble: Sprinkle Fontina cheese and sautéed leek over the bottom of the baked tart shell. Arrange roasted potato slices in overlapping circles on top of the cheese. Pour custard mixture evenly over and around potatoes. Bake at 350°F until custard is puffy around edges and knife inserted near center comes out clean, about 30 to 40 minutes. Cool slightly before cutting into wedges to serve.
- Garnish with fresh rosemary.
© 2024 Washington State Potato Commission
