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Potato Dill Quiche with Goat Cheese 

Potato Dill Quiche with Goat Cheese

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This potato dill quiche with goat cheese is made using a classic pie pastry crust and is loaded with roasted potatoes, red peppers, garlic, goat cheese and of course fresh dill! The combination of milk and cream gives a richer and creamier flavour than the typical quiche recipe.

Ingredients

Units Scale

Pastry

Filling

  • 1 large russet potato
  • 34 mini red peppers
  • 1 large green onion, or spring onions (or 2 small green onions)
  • 1/4 cup goat cheese
  • 12 Tablespoons vegetable oil
  • Salt to taste
  • Black pepper to taste
  • 1 1/2 cups full milk
  • 1/2 cup heavy cream
  • 4 large eggs
  • 3 medium sized garlic cloves

Instructions

  1. Make your pie pastry as directed in the recipe.

Blind Baking 

  1. Preheat oven to 425˚F. Set out a 9-inch pie plate and set it aside.
  2. On a floured work surface roll out dough approx. 1 – 2 inches larger than your pie plate. Gently lift and place the dough into the pie dish. Using your fingers gently press into place. Trim the edges and shape as desired (save leftover scraps to make pinwheels).
  3. Using a fork prick the bottom of the pastry all over.
  4. Place parchment paper or tin foil over the pastry to cover the base and sides of the pie pan. Add pie weights or dry beans/dry rice over the paper to weigh the pastry down.
  5. Place in the bottom third of the oven and bake blind for 15 minutes. Then carefully remove the paper with the pie weights and continue to bake for an additional 5-8 minutes until light brown and baked all the way through. Watch pastry carefully as baking times will vary.
  6. Set aside to cool and continue with the quiche recipe.

Filling

  1. Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
  2. Prep the veggies. Peel and chop potato into 1 inch sized cubes.
  3. Core and chop red pepper into 1 inch cubes
  4. Thinly slice the green onion whites and green parts.
  5. Chop garlic into quarters (you want them in large thick pieces so they don’t burn).
  6. Chop fresh dill.
  7. Crumble the cheese and set aside (keep goat cheese cold as it’s easier to handle).
  8. In a bowl add potatoes, 1 tablespoon oil, salt and black pepper to taste, mix well.  Add potatoes to the prepared baking sheet and bake for approx. 20 minutes until crisp on one side and tender.
  9. Meanwhile, add the chopped red pepper and garlic to the bowl, drizzle with oil and add salt and pepper to taste. Mix well. Once the potatoes have baked for 20 minutes flip them over and add the peppers and garlic to the pan. Continue to bake for approx. 15 minutes, until the peppers are tented and baked through.
  10. Turn the oven temperature down to 350˚F.
  11. Add the cooked potatoes, peppers, garlic, and green onion to the empty pie shell. Sprinkle the goat cheese all over.
  12. In a large bowl whisk together eggs, milk and cream. Add chopped dill, salt and pepper to taste.
  13. Pour the egg mixture over the potato filling.
  14. Cove the edges of the pie with tinfoil or a pie shield. Bake for 40-45 minutes or just until the center of the quiche is set and slightly jiggly in the centre.
  15. Let the quiche cool for 15-20 minutes before slicing or serve at room temperature.

Notes

Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350˚F for 8-10 mins or until the centre is warm. 

Nutrition

Keywords: Potato, Dill, Quiche, Goat Cheese, Breakfast, Brunch,

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