Mushroom, Potato and Fontina Quiche
- 1 sheet of puff pastry (half of a 17.3 oz package)
- 3 medium potatoes (about 14 oz, 400 gr)
- 1 rosemary sprig
- 1 garlic clove
- 8 oz (226 gr) mushrooms
- 1 tablespoon of parsley, chopped
- 4 eggs
- 1 cup (235 ml) of whole milk
- 3.5 oz (100 gr) of shredded fontina cheese (or other mild cheese)
- 4 tablespoons of grated Parmesan cheese, divided
- 2 tablespoons of olive oil, divided
- few slivers of butter
- salt and pepper
Made it :
First for Remove puff pastry from the freezer and let it thaw for about 40 minutes at room temperature. Prepare the rest of the ingredients while you wait.
2. Peel, wash and slice the potatoes into thin slices (about 1/8 inch in thickness).
Arrange them in one layer on a large baking sheet lined with parchment paper.
Sprinkle with salt and chopped rosemary leaves. And drizzle with olive oil.
Bake at 400°F (200° C) for 20-25 minutes or until golden at the edges.
3. Wash and slice the mushrooms.
Saute’ the garlic clove (crushed or chopped) in one tablespoon of olive oil for one minute.
Add the mushrooms and salt to taste. Cook until tender about 10 to 12 minutes.
Mix in the chopped parsley and set aside.
4. In a bowl add the 4 eggs and 1/2 teaspoon of salt. Whisk well.
Add the milk, pepper and two tablespoons of freshly grated Parmesan cheese (save the rest for later).
5. Roll out the dough to about 12 inches diameter.
Helping yourself with the rolling pin, move it to the quiche pan, covering the bottom.
Cut the excess dough from the sides. And fold in the edges.
Prick the bottom of the pastry with a fork. 6. Layer with the mushrooms, top with the shredded fontina cheese, and the eggs mixture.
Top with the roasted potatoes. If you’d like, make a single circular layer starting from the edges and moving to the center.
Top with the remaining Parmesan cheese, and a few slivers of butter if you’d like.
Bake at 400°F (200° C) for about 35 minutes or until golden at the edges.