Hello my friends! We are well on our way into the cozy season – perhaps my favorite time of year – when my oven is always on and I roast or bake absolutely everything.
Every dinner is a combination of vegetables roasted on a sheet pan combined with eggs of some sort. Do you eat eggs as enthusiastically for dinner as I do? They’re a majority of my diet mostly because they’re always in my baker’s fridge and it’s such a comfort.
The most comforting combination of roasting vegetables and egg is, of course, a quiche – the food of truly any time of day! Today we’re adding layers of thinly sliced potatoes and fresh rosemary and a bright apple and walnut topping. Trust. It’s good stuff.
Today’s quiche recipe is made in partnership with Diamond of California to celebrate their new nut pie crusts! A few weeks back we made Dark and Stormy Pie with the Diamond of California’s Pecan Nut Pie Crust (major win!), and today we’re exploring a savory version of these versatile crusts!
Here’s what you’ll need for this deliciously easy quiche:
• Six large eggs and a cup of half and half.
• Russet Potatoes, shallots, and fresh rosemary.
• Apple, walnut, fresh herbs, and walnuts for a fresh sweet and savory topping to the quiche.
Start by peeling and very thinly slicing the potatoes. Slice carefully, we’re going for thinner than 1/4-inch – as thin as we can slice them by hand, really.
Thinly slice shallots as well. Layer in a medium bowl.
Generously sprinkle the potatoes and shallots with sea sat and crushed red pepper flakes.
Sprinkle with freshly torn rosemary leaves.
The Diamond of California Walnut Nut Crust has a hint of rosemary, so we’re adding an additional layer of herb.
Crack six large eggs into a medium bowl.
Whisk in about 1 cup of half and half until the yolks and egg whites are well incorporated into a cool custard. Season well with sea salt and more crushed red pepper flakes.
Time to unveil the crust! The crisp Walnut Pie Crust is ready to fill, so this quiche is a breeze!
Before filling the Walnut Nut Crust, toss together the seasoned potatoes, shallots, and rosemary.
Begin to layer the potatoes in the pie crust. It doesn’t have to be perfect or packed in.
Sprinkle generously with grated parmesan cheese.
And cover the potatoes with the egg mixture.
As the quiche bakes, the parmesan cheese will brown to golden, the potatoes will roast and soften, the crust edges will crisp and the eggs will bake to firm.
It’s the most delicious way to quiche.
I love a sweet and savory combination so I added an apple gremolata topping: diced apples, thinly sliced shallots, parsley and herbs, diced walnuts, and parmesan cheese. It’s a sweet and savory flavor bit that’s really nice compliment to the salty savory quiche.
Crust walnut crust and a bless-ed amount of potato layers.
The quiche recipe is below though feel free to play with different herbs and cheeses – quiche is a great catch-all for exactly what you have on hand.
Try Diamond Nut of California Nut Crusts during your pie and quiche baking adventures this fall! They’re super flavorful, healthful, and a pleasure to bake with in the kitchen. Find them at Walmart and Kroger stores nationwide.Print
Potato and Rosemary Quiche with Diamond of California
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For the Quiche:
- 2 large russett potatoes, peeled and thinly sliced to thinner than 1/4-inch
- 2 shallots, peeled and thinly sliced
- 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for topping
- sea salt and crushed red pepper flakes
- 6 large eggs
- 1 cup half-and-half
- 1/2 cup grated parmesan cheese
- 1 Diamond of California Walnut Nut Pie Crust
For the Gremolata:
- 1 golden delicious apple, peeled and diced
- 1 shallot, peeled and thinly sliced
- 1/4 cup chopped parsley and any other fresh herbs you have
- 3 tablespoons grated parmesan cheese
- 1/4 cup coarsely chopped walnuts
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- Place thinly sliced potatoes, shallots, and rosemary in a medium bowl. Sprinkle generously with salt and crushed red pepper flakes. Toss to coat.
- In a medium bowl whisk together eggs and half-and-half until thoroughly combined. Add a good pinch of salt and crushed red pepper flakes to the custard and whisk well.
- Unwrap the Diamond of California Walnut Nut Crust and layer in the seasoned potato mixture . Sprinkle with cheese, reserving a few tablespoons for after baking. Pour the custard into the pie filling, being sure to cover all of the potatoes. Press any potatoes down into the custard as needed.
- Bake quick for 40-45 minutes until the quiche is baked to firm and puffed and the potatoes are cooked through.
- While the quiche bakes, in a small bowl stir together the gremolata ingredients.
- Allow the quiche to cool to a warm room temperature. Slice generously and top with apple gremolata.
- Store the quiche covered in plastic wrap in the refrigerator for up to 4 days.