Dancer, Instructor, Choreographer

J Michael Winward

Potato and Rosemary Quiche

This quiche was so good I could have eaten the entire thing, myself. Luckily, I made it for a brunch party, and so the rules of decency and decorum prevented that from happening. It really is not the type of dish you make everyday: potato upon pie crust, carb upon carb. Pizzeria Uno (my happy place) has their own version of this gluttonous comination: Pizza Skins, whipped potato over deep dish pizza crust, covered in melted cheese and (if you like) bacon. But this particular quiche was inspired by The Upper Crust's Patata Rossa pizza: thinly sliced, oven-roasted potatoes, rosemary, and caramelized onion. Their pizza uses fontina cheese, and yet I have a hard time finding a vegetarian fontina in the grocery stores (I have been a vegetarian since I was ten years old because I saw it on The Simpsons, and since that time my life has been punctuated by a handful of woeful realizations about what is and is not, in fact, vegetarian. Most recently, a selection of my favorite cheeses. I'm sure I'll have more to say on this topic in the future.) Luckily, they take their cheese inquiries very seriously at Whole Foods, and the man behind the counter was able to recommend this beautiful gouda. He consulted a bound directory on all the cheeses--it was as big as a textbook, I could hardly believe my eyes! And what great customer service!  

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Ingredients

6 baby potatoes

6 eggs

6 ounces gouda (or any good melting cheese--talk to the guy at Whole Foods. He's helpful.)

1 medium sized red onion

Rosemary

Olive oil

Half & half or milk

Pie dough (this recipe uses whole wheat flour. For this quiche, I used all purpose)

 

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Preheat the oven to 350 degrees. Slice the potatoes to 1/4 inch thickness and spread out on a baking sheet. Drizzle oil on both sides, and season with salt, pepper and chopped rosemary.

 

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Bake until potatoes are golden brown, approximately 25 minutes, flipping them once.

 

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Chop and caramelize the onion. This can also be seasoned with salt, pepper and rosemary.

 

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Roll out the pie dough and set in a 9 inch pie pan. Grate the gouda to prepare the layers for the quiche.

 

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Layer onion, grated cheese, and then potato in the pie pan.

 

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Whisk together eggs and a little half & half or milk to lighten the mixture. Season with salt, pepper and rosemary. Pour over the potato layer, and top with another layer of grated cheese.

 

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Bake until golden brown, approximately 40 minutes. Let cool to room temperature, at which point you can serve it. If making the day ahead, it is also delicious cold.

RecipesJ Michael Winward