Potato, Chèvre, and Rosemary Quiche Recipe From ‘Eat in My Kitchen’

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Meike Peters of Eat in My Kitchen shares one of her all-time favorite date foods, a hearty quiche.

Photo: Meike Peters

Potato, Chèvre and Rosemary Quiche
Serves 3 to 4 as a main, or 8 as a starter

Quite a few of the recipes I have collected over time have become my culinary buddies, friends to celebrate good times just as much as giving me comfort when it gets rough. A savory tart, the wonderful French quiche, is definitely one of them. It’s as easy and comforting as pizza and I can adapt the topping to my mood and the seasons, which I do with creative passion. 

An Italian pizza is a loud feast, preferably enjoyed in the company of friends. A quiche however, is more intimate — it’s a sensual pleasure. The pastry has to be quite thin for my taste, crumbly and flaky. It’s more delicate, which makes it perfect for a romantic rendezvous at home or picnic in the countryside. All you need is the love of your life and a bottle of Bordeaux to accompany this treat, and I can almost ensure you a fantastic date!

For the short crust base:

9 ounces (250 grams) plain flour
1 teaspoon salt
4 ½ ounces (125 grams) cold butter
1 egg

For the filling:

4 organic eggs
3 ½ ounces (100 milliliters) heavy cream
7 ounces (200 grams) sour cream
1 teaspoon salt
Pepper, to taste
Nutmeg, freshly grated, a generous amount
½ pounds (600 grams) potatoes, boiled, peeled and sliced 1/40-inch thick
3 ½ ounces (100 grams) chèvre (or any other fresh, soft goat cheese)
Small handful of fresh rosemary

Make the crust: Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Transfer to a stand mixer, and add the egg. Continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F. Roll out the dough between cling film and line 1 12-inch round baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 14 minutes or until golden.

Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.

Make the filling: Whisk the eggs with the heavy cream, sour cream, salt, pepper and nutmeg. Set aside. Lay the sliced potatoes on top of the pre-baked pastry base and spread the chèvre in lumps on top. Season with a little salt and pepper, sprinkle with rosemary needles and pour the egg and cream mixture over it. Bake the tart in the oven for about 55 minutes or until golden brown and the top is firm. Let it cool for a few minutes before serving.

More quiches and savory tarts:

Quiche with a shredded potato crust

Morel and spinach mini quiche recipe

Little French Kitchen’s carrot tarte tatin recipe

What’s your favorite date food? Tell us below!