This is a rich, delicious quiche that I've made many times, modifying it along the way into this version that we love. It works well in a regular pie dish, but also works nicely in a tart pan - and makes it a bit flatter and fancier looking. I love the buttermilk biscuit crust. I've written the recipe so you can following and prepare it in order - it's best to prepare the fillings first, then the crust, and finally assemble the quiche before baking. Enjoy!
FIRST - Prepare fillings:
Finely grate 1 cup Gruyere cheese. (You can use more, if you want it extra cheesy). Set cheese aside to use later.
In a medium pot, boil 1 russet potato, peeled and cut into large chunks. Once boiled, dice into small, 1/2" pieces and let cool 10-15 minutes.
In a saucepan, saute the following until shallots are softened:
1 Tbsp butter
2 shallots, diced
1/2 tsp fresh thyme OR 1/4 tsp dried ground thyme
Add and stir in, cooking 1 minute:
diced potato, from above
Remove from heat and stir in:
3/4 cup diced ham (I prefer using a black forest ham)
Set aside the vegetables and ham.
In a separate bowl, whisk together:
1/2 cup cream
2 eggs
pinch nutmeg
1/4 tsp salt
1/4 tsp pepper
Set the eggs aside and prepare the base.
SECOND - Prepare buttermilk biscuit base:
In a measuring cup, combine to make buttermilk:
1 Tbsp vinegar
1/2 cup milk (just under, you want to have 1/2 cup buttermilk total)
In a large bowl, mix together:
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch OR arrowroot starch
1/4 cup potato starch
1/4 tsp xanthan gum
1 1/2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
Add and chop in with a pastry cutter, until nice and crumbly (but make sure you can still see the chunks of butter):
5 Tbsp butter
Add and mix in with a spoon:
1/2 cup buttermilk, from above
Line a 10" tart pan or pie dish with the biscuit base, using plastic wrap to help press the dough in place if it's sticking to your fingers.
THIRD - Assemble your tart:
On top of your biscuit base, spread:
1/3 cup shredded gruyere cheese
Add the potatoes/ham mixture. Pour the egg/cream mixture evenly over the potatoes/ham mixture. Top with an additional 2/3 cup shredded gruyere cheese.
Bake at 425 F for 10 minutes. Without opening the oven, lower the temperature to 350 F and bake an additional 20-25 minutes. Remove from the oven. Let cool 5 minutes before serving. If you made it in the tart pan, you can let cool a bit longer (~20 min.) before removing from the pan and placing on a serving platter. Enjoy!
A yummy ham, Gruyere, shallot and potato quiche, ready to eat!
Ham, Gruyere, Shallot, and Potato Tart/Quiche
Inspired and partially based on a recipe from "The Williams-Sonoma Cookbook - the essential recipe collection for today's home cook"FIRST - Prepare fillings:
Finely grate 1 cup Gruyere cheese. (You can use more, if you want it extra cheesy). Set cheese aside to use later.
In a medium pot, boil 1 russet potato, peeled and cut into large chunks. Once boiled, dice into small, 1/2" pieces and let cool 10-15 minutes.
In a saucepan, saute the following until shallots are softened:
1 Tbsp butter
2 shallots, diced
1/2 tsp fresh thyme OR 1/4 tsp dried ground thyme
Add and stir in, cooking 1 minute:
diced potato, from above
Remove from heat and stir in:
3/4 cup diced ham (I prefer using a black forest ham)
Set aside the vegetables and ham.
In a separate bowl, whisk together:
1/2 cup cream
2 eggs
pinch nutmeg
1/4 tsp salt
1/4 tsp pepper
Set the eggs aside and prepare the base.
SECOND - Prepare buttermilk biscuit base:
In a measuring cup, combine to make buttermilk:
1 Tbsp vinegar
1/2 cup milk (just under, you want to have 1/2 cup buttermilk total)
In a large bowl, mix together:
1/2 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch OR arrowroot starch
1/4 cup potato starch
1/4 tsp xanthan gum
1 1/2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
Add and chop in with a pastry cutter, until nice and crumbly (but make sure you can still see the chunks of butter):
5 Tbsp butter
Add and mix in with a spoon:
1/2 cup buttermilk, from above
Line a 10" tart pan or pie dish with the biscuit base, using plastic wrap to help press the dough in place if it's sticking to your fingers.
THIRD - Assemble your tart:
On top of your biscuit base, spread:
1/3 cup shredded gruyere cheese
Add the potatoes/ham mixture. Pour the egg/cream mixture evenly over the potatoes/ham mixture. Top with an additional 2/3 cup shredded gruyere cheese.
The assembled quiche, ready to bake. This works nicely in a tart tin, too.
Bake at 425 F for 10 minutes. Without opening the oven, lower the temperature to 350 F and bake an additional 20-25 minutes. Remove from the oven. Let cool 5 minutes before serving. If you made it in the tart pan, you can let cool a bit longer (~20 min.) before removing from the pan and placing on a serving platter. Enjoy!
Fresh out of the oven!
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