This Potato, Rosemary and Cheddar Quiche is rich, creamy and full of savoury flavour. With tender potatoes, sharp cheddar and a buttery crust, it’s perfect for brunch, lunch or an easy dinner.
A Hearty Quiche
This Potato, Rosemary and Cheddar Quiche is the kind of recipe you keep on hand because it works in so many situations. Brunch, lunch, light dinner, leftovers the next day. It’s rich, savoury and satisfying without feeling heavy.
The potatoes make it hearty, the sharp cheddar brings real flavour, and the rosemary adds a subtle aromatic note that lifts the whole thing. It’s simple, reliable and exactly what a good quiche should be.
Why You’ll Love This Potato, Rosemary & Cheddar Quiche
- It’s filling enough to feel like an actual meal, thanks to the addition of potatoes.
- The sharp cheddar brings real savoury flavour, while the rosemary adds just enough fragrance without overpowering.
- The custard bakes up creamy and smooth, not rubbery or watery.
- It holds together well when sliced, making it easy to serve.
- Delicious warm or at room temperature, which makes it ideal for make ahead meals and entertaining.
- Leftovers keep well and are just as good the next day, if not better.
Key Ingredients and Tips
- All-Purpose Flour: This makes a classic, reliable pastry that’s easy to work with. Keep everything cold so the butter stays firm, which is what gives you a flaky crust.
- Cold Unsalted Butter: Cold butter is non negotiable here. If it softens too much, the crust loses flakiness. If at any point the dough feels warm, put it back in the fridge and carry on later.
- Ice Water: Add just enough to bring the dough together. The dough should hold when pressed, not feel wet. More water means tougher pastry.
- Yukon Gold Potato: These are ideal because they’re creamy and hold their shape. Slice them thinly, about ⅛ inch, so they cook through without turning mushy.
- Fresh Rosemary: A little goes a long way. Finely chop it so the flavour disperses evenly and doesn’t overwhelm the filling. If using dried, use less.
- Sharp White Cheddar: Sharp cheddar gives the quiche proper flavour. Mild cheddar tends to get lost once baked with eggs and cream.
- Heavy Cream: This gives the custard richness and a smooth texture. Using milk will work, but the result won’t be quite as luscious.
- Dijon Mustard: Optional, but recommended. It doesn’t make the quiche taste like mustard, it just adds depth and rounds out the flavour.
- Pre-Cook the Potatoes: Sauté the potatoes briefly to ensure they’re tender by the time the quiche is baked. Raw potatoes in quiche are a gamble.
- Cool Before Slicing: Let the quiche rest for at least 10 minutes before cutting. The custard sets as it cools, which makes for cleaner slices and less frustration.
Serving Suggestions
Serve this quiche warm or at room temperature. It’s forgiving like that, which makes it easy to plan ahead.
- Pair it with a simple green salad dressed lightly with vinaigrette. The freshness balances the richness of the quiche nicely.
- Cut into smaller slices for brunch or lunch, or larger wedges if you’re serving it as a light dinner.
- It works well as part of a spread for gatherings, since it can sit out without losing its appeal.
- Leftovers make an excellent next-day lunch, eaten cold or gently reheated.
Frequently Asked Questions
Yes. You can bake it up to 1 day ahead and store it covered in the fridge. Bring it to room temperature or gently reheat before serving.
Yes, absolutely. A good quality store bought pie crust works well here and saves time. Just fit it into the pan and proceed with the filling.
No. Because the filling isn’t overly wet and the potatoes are pre-cooked, the crust bakes through nicely without blind baking.
Yukon Gold potatoes are best, but other waxy potatoes will work. Avoid very starchy potatoes, as they can break down too much in the filling.
Gruyère, Swiss, or a mix of cheddar and Gruyère work very well. Choose cheeses with good flavour, as mild varieties can get lost.
Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
The center should be just set with a slight wobble when gently shaken. It will continue to firm up as it cools.
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Potato, Rosemary & Cheddar Quiche
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
For the filling:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 medium Yukon Gold potato, thinly sliced (about ⅛ inch thick)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon Dijon mustard, optional, but adds depth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups sharp white cheddar cheese, shredded
Instructions
- Combine flour and salt in a bowl. Cut in butter until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough holds together. Shape into a disk, wrap, and chill 30 minutes.
- Roll out dough and press into a 9-inch tart or pie pan. Trim edges and chill while you prep the filling. Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium. Sauté onion until softened. Add potato slices and rosemary, and cook for 5–7 minutes until just tender. Let cool slightly.
- In a bowl, whisk eggs, cream, Dijon (if using), salt, and pepper.
- Layer potato-onion mixture and shredded cheddar into the crust. Pour egg mixture on top.
- Bake for 40–45 minutes or until the center is set and the top is golden. Let cool slightly before serving.
Recipe Notes
- Slice the potatoes thinly so they cook through evenly and layer neatly in the quiche.
- Pre-cook the potatoes and onion so you get a fully set, creamy filling without undercooked pieces.
- Use sharp white cheddar for the best flavour. Mild cheese tends to disappear once baked.
- Let the quiche rest for at least 10 minutes before slicing. This helps the custard finish setting and makes cleaner slices.
- The quiche can be served warm or at room temperature, making it ideal for make-ahead meals.
- Leftovers keep well in the fridge for up to 4 days and reheat gently without losing texture.
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