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Roasted Red Potato and Gorgonzola Quiche

  • Author: Erin Alderson
  • Prep Time: 30 mins
  • Cook Time: 90 mins
  • Total Time: 2 hours
  • Yield: 3-4 1x

Scale

Ingredients

  • Potatoes
  • 2 medium red potatoes
  • 1/2 medium red onion
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
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  • Crust
  • 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
  • 23 tablespoons cold water
  •  
  • Filling
  • 2 teaspoons minced rosemary
  • 4 large eggs
  • 1 1/2 cup 2% milk
  • 1 ounce gorgonzola cheese

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

*Potato mixture can be roasted ahead of time.

*Gorgonzola can be subbed out for your favorite cheese.