I’ve mentioned before on the site that I’m always amazed at the fact I have a food blog. It’s not that I don’t love cooking or creating new recipes, it’s just I’m extremely free-form in the kitchen (usually causing a giant mess while I’m at it.) At best, when not making a recipe for the site, my measurements are a pinch of this or a scoop of that. I don’t set timers and a lot of what I make is based on using my senses as a kitchen timer. Along these lines, I’ve also gotten really good at making just enough food for one or two people.
I love quiche as a meal but I don’t make it very often because the full-size quiche is too much. We eat quiche for days, trying to not let it go to waste. This is my way around that issue. The truth of the matter is you don’t always need a pie or tart pan to make a quiche. This quiche was made using a baking dish that is just shy of 7″ wide and 2″ deep. I’ve also been known to make quiche in square baking pans and even pyrex bowls.
This quiche is dense (I do love potatoes). For a quiche that doesn’t have quite as dense of a filling, limit the amount of potatoes you use. If you want to make a full quiche- follow this recipe but use red potatoes in place of the sweet potatoes.
(PS- This is another “things I love and would make great gifts” post. The baking dish is from Suite One Studio. She makes some of the most beautiful serving dishes and a 7″ pie plate that would be perfect for this quiche!)
Roasted Red Potato and Gorgonzola Quiche
- 2 medium red potatoes
- 1/2 medium red onion
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup wheat flour
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons unsalted butter
- 1 ounce cream cheese
- 1/2 teaspoon sea salt
- 1 tablespoon honey
- 2-3 tablespoons cold water
- 2 teaspoons minced rosemary
- 4 large eggs
- 1 1/2 cup 2% milk
- 1 ounce gorgonzola cheese
- Preheat oven to 375˚. Using a mandoline or sharp knife, slice potatoes and onion into thin, 1/4" slices. Toss with olive oil, salt, and black pepper. Spread out onto a baking tray, making a single layer as best as possible. Roast for 25-30 minutes or until potatoes are tender and onions are beginning to brown slightly. Remove from oven.
- In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. (On a side note- I really love using a food processor to make this dough- less mess!) Once butter and cream cheese are in pea size pieces, pulse in 2 tablespoons of water and honey until dough begins to come together (adding a 1 tablespoon of water extra as needed.) Remove from food processor and shape into a disc (without handling the dough too much.) Wrap in plastic and place in refrigerator for 15 minutes.
- After 15 minutes, remove dough from refrigerator and roll into a roughly 10" circle. Transfer to a 6" high-sided baking dish and crimp as you would a pie. Pierce the bottom of the crust with a fork, place a pie weight in the bottom (I used dried beans with parchment paper), and par-bake for 10-12 minutes. Crust should be set and just beginning to brown. Remove from oven.
- Layer the potatoes on onions into the crust. In a bowl, whisk together the rosemary, eggs, and milk. Sprinkle the gorgonzola on top of the final layer of potatoes and pour over egg mixture. Place baking dish on a sheet tray and bake for 45-60 minutes or until egg mixture is set and as domed. Remove from oven and let cool slightly before serving to allow the eggs to set.
*Gorgonzola can be subbed out for your favorite cheese.