Recipes & Tips:
Loaded Potato Quiche
Makes 12 slices
Prep Time 30 minutes | Cooking Time 55 Minutes
1 EarthFresh Red Potato, Best for Roasting
1 onion, coarsely chopped
2 cup (500 mL) 1% part-skim milk
3 eggs, room temperature
3 tbsp. (45 mL) chopped fresh thyme
½ cup (125 mL) goat cheese, crumbled
1 cup (250 mL) arugula
4 pieces of thinly sliced prosciutto
2 cups (500 mL) pastry flour
½ tsp. (2.5 mL) salt
8 oz. cold butter, cubed
½ cup (125 mL) cold water
Preheat oven to 350°F (177°C).
To a large bowl add the flour, salt and butter. Using two knives cut the butter into the flour and mix until ingredients resembles coarse corn meal. Add the cold water a little at time, mead the dough forming a smooth ball. Cover with plastic wrap and refrigerate for one hour.
Remove dough from the refrigerator and lightly flour a flat working surface. Using a rolling pin roll out the dough until the dough is ¼ -inch thick. Place the dough into a pie plate, allowing the dough to hang over the edges slightly. Trim edges evenly so they are just slightly over the edge of the pan.
Poke the bottom of the dough with a fork and place the dough into the oven and bake for 15 minutes.
Remove the partially cooked pastry from the oven a set aside.
Chop the potato into small bite size pieces. Transfer to a bowl and add in the chopped onions. Scatter the potatoes and onions even on the bottom of the pie plate.
In a medium bowl whisk together the eggs, milk, thyme and goat cheese. Slowly pour the mixture over the potatoes and onions. Place into the oven and bake for 40 minutes, until custard has hardened.
Remove quiche from the oven and allow to cool. Slice into 8 pieces. Garnish with arugula and prosciutto. Serve and enjoy!