Potato And Rosemary Quiche

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 10 inches fluted tart shells
• 1 1/2 lbs potatoes, not russet
• 1/3 cup unsalted butter, melted
• 1 teaspoon fresh rosemary, chopped
• kosher salt, as needed
• pepper, as needed
• 1 medium leek, portion only
• 1 tablespoon unsalted butter
• kosher salt, as needed
• pepper, as needed
• 2 eggs
• 3 egg yolks
• 1 cup heavy cream
• 1 cup homogenized milk
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 dash freshly ground nutmeg
• 1 cup fontina cheese, shredded
• fresh rosemary, garnish

Recipe

• 1 roll out pastry dough and line 1-inch fluted tart shell. freeze about 30 minutes. bake at 400 degrees f 10 to 12 minutes or until golden brown.
• 2 for roasted potatoes: peel and thinly slice potatoes. toss potatoes with melted butter, rosemary and salt and pepper to taste. line baking sheet with parchment paper. spread potatoes on parchment. bake at 350°f 30 minutes or until tender and just beginning to turn golden.
• 3 meanwhile sauté leek in butter in small skillet until tender. season to taste with salt and pepper.
• 4 for custard: whisk eggs, yolks, cream, milk, salt, pepper and nutmeg until thoroughly mixed.
• 5 sprinkle fontina cheese and sauteed leek over bottom of baked tart shell. layer potatoes over leek in concentric circles. pour custard mixture over potatoes. bake at 350°f 30 to 40 minutes or until custard is puffy around edges and knife blade inserted near center comes out clean.
• 6 cool slightly and slice into six pieces. garnish with fresh rosemary.