Ingredients
Scale
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
Instructions
- 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.