Description
A stunning layered potato quiche, perfect for brunch or dinner. Hot or cold, its great for picnics or a satisfying home meal.
Ingredients
Units
Scale
- 2 cups (473 ml) flour
- 1 cups (237 ml) unsalted butter
- Small pinch of salt
- 1/4 cup cold water
- 4 large eggs
- 1/4 cup whole milk
- Small pinch nutmeg
- 1 cups (237 ml) grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ounces (57 g) fennel bulb
- 2 ounces (57 g) leek
- 6 ounces (170 g) purple potatoes
- 6 ounces (170 g) orange sweet potatoes
Instructions
- Preheat oven to 375°F (190°C).
- For the pastry:
- To a food processor, add the flour, salt, and butter. Pulse until you get the texture of fine breadcrumbs.
- With the processor running, slowly drizzle in enough cold water until it forms a ball; you may not use it all. Immediately stop.
- Remove the dough and knead a little on a floured board until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling:
- Add the potato slices to a large pan of boiling water and cook for 2 minutes; drain and lay out onto a towel to dry.
- Remove the pastry from the refrigerator and roll it out onto a floured surface, 1 inch larger than the quiche pan.
- Roll the pastry over the rolling pin, lift, and place it into a 9-inch round tart pan, pressing the bottom firmly and the sides, allowing the pastry to hang over the sides. Do not trim. Do not stretch the dough or it will shrink in the oven.
- Poke holes all over the bottom of the pastry using a fork.
- Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice.
- Bake the crust for 10 minutes.
- While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel, and leek to a bowl and whisk to combine.
- Remove the crust from the oven; remove the parchment paper and beans.
- Trim the excess crust from over the edges.
- Return the crust to the oven, uncovered, for 5 more minutes, until it starts to brown.
- Remove from the oven and allow the crust to cool for a couple of minutes.
- Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge.
- Arrange more potato slices on top.
- Bake for 25–30 minutes, until the eggs are set.
- Allow the quiche to sit for 15 minutes before slicing.
Notes
- For a richer flavor, use a mix of Yukon gold and red potatoes instead of only purple and sweet potatoes.
- To prevent a soggy bottom, blind bake the crust for 10 minutes before adding the filling.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 15
- Cholesterol: 200