A colorful, light and flavorful quiche perfect for any meal of the day. Purple and sweet potatoes are decoratively layered inside and out along with sweet fennel and leeks, all atop a light and flaky crust.
2 cups flour, plus 1/4 cup for rolling out pastry
1 cup/2 sticks unsalted butter, cubed and kept cold until ready to use
Small pinch of salt
1/4 cup cold water
4 large eggs, room temperature
¼ cup whole milk
Small pinch nutmeg
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
2 ½ oz. fennel bulb, chopped small
2 oz. leek, white and light green part only, cleaned and chopped into small pieces
6 oz. purple potatoes sliced 1/8 inch thin
6 oz. orange sweet potatoes sliced 1/8 inch thin
Prep Time: 30min | Cook Time: 45min
Preheat oven to 375 °F.
To a food processor add the flour and salt and butter.
Pulse until you get the texture of fine breadcrumbs.
With the processor running, slowly drizzle in enough cold water, you may not use it all, until it forms a ball and immediately stop.
Remove the dough and knead a little on a floured board until smooth.
Wrap in plastic wrap and refrigerate 30 minutes.
Meanwhile, add the potato slices to a large pan of boiling water and cook for 2 minutes, drain and lay out onto a towel to dry.
Remove the pastry from the refrigerator and roll out onto a floured surface, 1-inch larger than the quiche pan.
Roll the pastry over the rolling pin, lift and place into a 9-inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not trim. Do not stretch dough or it will shrink in the oven.
Poke holes all over the bottom of the pastry using a fork. Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes.
While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine.
Remove the crust from the oven, remove the parchment paper and beans.
Trim the excess crust from over the edges to make it look pretty.
Return the crust back to the oven, uncovered for 5 more minutes until it starts to brown. Remove from the oven and allow the crust to cool for a couple of minutes.
Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge. Arrange more potato slices on top. Bake for 25-30 minutes until the eggs are set.
Allow the quiche to sit for 15 minutes before slicing.
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