Potato & Cheddar Quiche

Name: Potato & Cheddar Quiche
Yield: Makes one 25 cm tart, 8-10 servings
Cuisine: Italian
Ingredients: Fine sea salt and freshly ground black pepper; 1 teaspoon finely chopped fresh thyme leaves (substitute 1 tablespoon chopped fresh parsley rather than dried thyme); One 25 cm tart crust made from Flaky Buttery Dough; 115 g coarsely grated mature Cheddar cheese; Large Pinch of freshly grated nutmeg; 240 ml single cream; 3 medium eggs; 55 g finely chopped white onions; 45 g unsalted butter; 450 g Maris Piper or other all-rounder or waxy potatoes; 1 tablespoon unbleached plain flour

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

I know this sounds starchy, but give it a try. It is my attempt to combine the goodness of home-fried potatoes with the cheesy richness of a Cheddar custard. It’s a great breakfast or brunch dish and is so easy to get ready in advance. If possible, boil the potatoes the day before and let them dry at room temperature.

Ingredients

One 25 cm tart crust made from Flaky Buttery Dough
450 g Maris

Europe
France
Italy
Lunch
Pie
Brunch
Vegetarian
Mediterranean
Breakfast

Method

The day before preparing the quiche, place the potatoes in a saucepan and cover them with water. Place them over a medium heat and bring them to the boil for 10 minutes, then cover the pan, remove it from the heat, and let the potatoes sit until they have cooled. Drain the potatoes for a few minutes, then keep them at a cool room temperature until the next day - this hel