Potato, Rosemary & Cheddar Quiche

This Potato, Rosemary & Cheddar Quiche is rich, creamy, and deeply savoury. Tender potatoes, sharp cheddar, and fresh rosemary are baked into a smooth custard with a flaky buttery crust, making it perfect for brunch, lunch, or an easy dinner.

Prep Time25

Cook Time45

Total Time1 10

Course: Breakfast, Brunch, Lunch

Cuisine: American

Keyword: potatoes rosemary cheddar quiche, quiche recipe

Servings:

Calories: 364kcal

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

US Customary - Metric

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.

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.

Nutrition