Go to the recipe·Print the recipe
Quiche is one of those versatile dishes that can be served at any time of the day; breakfast, lunch or dinner! It is an excellent choice for a light meal and can be served with many dishes. It is versatile and can be adapted to all types of vegetables, herbs, cheeses and meats!
What sets this dish apart is the combination of fresh dill and potato chunks that give the quiche a fun and unique twist. The dill adds a fresh, herbal flavor, and the goat cheese is light yet spicy.
This potato and dill quiche comes together quite easily, there are three main steps; First, bake a cake blindly. Two, bake vegetables and three, add egg mixture and bake!
Ingredients
- all-purpose flour
- Unsalted butter
- Vegetable Fat / Crisco
- Sal/Sal Marina
- Cold water
- egg
- Whole milk
- Thick cream
- Dill
- reddish potato
- Red pepper
- chives / shallots
- To
- olive oil
- Black pepper
- Be cozy
Varieties of fillings for quiche
The cool part about making quiches is that they are so versatile and allow you to try new flavors and combinations. You can use this quiche recipe as a base and add your favorite fillings. Here are some examples.
- cheese options;feta, koza, cheddar, gruyere
- meat options;sausage, bacon, ham, salmon (smoked salmon), crab
- vegetarian options;mushrooms, grape tomatoes (sliced tomato), broccoli, fresh spinach, pepper, red onion, zucchini, potatoes, leek, sweet potatoes
- herbal options; basil, parsley, dill, rosemary, thyme, lemon peel
make quiche without the crust
You can easily make this quiche with peeled potato dill, omitting the dough. Just grease a baking sheet with butter (or cooking spray) and follow the recipe.
Tips for the perfect dill potato and goat cheese quiche
- Be sure to blind bake the cake first to avoid a soggy crust. You can make the crumble in advance, up to 2 days in advance.
- Use fresh dill! Avoid dried dill in the recipe, fresh is always better!
- To avoid a rubbery quiche, bake only the center and the filling will move slightly.
- Leave the quiche out of the oven for 15 to 20 minutes before slicing and serving, otherwise it may fall apart. A hot quiche needs time to cool down.
- Use aluminum foil or a pastry liner to wrap the pastry to prevent over-baking.
- Be sure to beat the eggs and liquid well. This will ensure a fluffy, smooth and creamy filling.
How to make a potato and dill quiche with goat cheese
First step:Knead the dough and let it rest for 20-30 minutes. Roll out the dough a few inches larger than the pan, bake the dough blind. And reserve it until it's ready to use.
Second step: Prepare your vegetables. Cut all the vegetables in a similar size about 1 inch in size. Grill the potatoes until half cooked, then add the red pepper and garlic.
Step three:Add the potato mix, green onions and goat cheese to the empty dough crust. Beat the eggs, milk and cream together. Add chopped dill and pour over the vegetables with the egg mixture.
Step Four:Wrap aluminum foil around the edge of the dough and bake until the quiche is set and golden. Allow to cool before serving.
Dill Potato Quiche With Goat Cheese
This potato and dill quiche with goat cheese is made on a classic crust and is filled with baked potatoes, red peppers, garlic, goat cheese and, of course, fresh dill. The combination of milk and cream gives it a richer and creamier flavor than a typical quiche recipe.
- Author: otherwise a novel
- Preparation time: 1 hour
- Time to cook: 1 hour
- Total time: 2 hours
- Produce: 6 1X
- Category: Breakfast
- Method: Baking
- Cocina: French
- Diet: Vegetarian
Ingredients
unitsScale
Confectionery
- 1XCake tart
Stuffed
- 1big red potato
- 3–4mini red pepper
- 1large green onion or chives (or2small green onion)
- 1/4 cupkozi ser
- 1–2spoons of vegetable oil
- Salt for taste
- black pepper to taste
- 1 1/2 cupswhole milk
- 1/2 cupthick cream
- 4Large eggs
- 3medium cloves of garlic
Instructions
- Make dumplings according to the reciperecipe.
blind stove
- Preheat oven to 425˚F. Line a 9-inch cake plate and set aside.
- On a floured work surface, roll out the dough about 1 to 2 inches larger than your pan. Gently lift and place the cake on the plate. Use your fingers to gently press into place. Trim the edges and give them the desired shape (save the excess to dowindmills).
- Prick the bottom of the dough all over with a fork.
- Place baking paper or aluminum foil over the dough to cover the bottom and sides of the springform pan. Add dough weights or dry beans/dry rice onto the paper to weigh out the dough.
- Place in the bottom third of the oven and bake blindly for 15 minutes. Then carefully remove the paper with the weights and continue to bake for another 5-8 minutes until they are golden brown and fully cooked. Watch the dough carefully as cooking times may vary.
- Allow to cool and continue with the quiche recipe.
Stuffed
- Preheat oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- Prepare the vegetables. Peel and cut potatoes into 1 inch cubes.
- Hollow out and cut the red pepper into 1-inch cubes.
- Thinly slice the white and green parts of the green onion.
- Cut the garlic into quarters (you want to cut them into large pieces so they don't burn).
- Chop fresh dill.
- Crumble the cheese and set aside (keep goat cheese cool as it is easier to handle).
- In a bowl add potatoes, 1 tbsp oil, salt and black pepper to taste, mix well. Add the potatoes to the prepared baking sheet and bake for about 20 minutes until they are crispy on one side and soft.
- Meanwhile, add chopped red pepper and garlic to a bowl, drizzle with oil, salt and pepper to taste. Mix well. When the potatoes have been baking for 20 minutes, turn them over and add the peppers and garlic to the pan. Continue baking for approx. 15 minutes until peppers are covered and cooked through.
- Lower the oven temperature to 350˚F.
- Add the cooked potatoes, peppers, garlic and green onions to the empty dough crust. Sprinkle everything with goat cheese.
- In a large bowl, mix eggs, milk and cream. Add chopped dill, salt and pepper to taste.
- Pour the egg mixture over the potato filling.
- Cover the edges of the dough with aluminum foil or a pastry cloth. Bake for 40-45 minutes or until the center of the quiche is set and slightly puckered in the middle.
- Allow the quiche to cool for 15-20 minutes before slicing or serve at room temperature.
class
Store in the refrigerator for up to 3 days. Reheat in the preheated oven at 350˚F for 8-10 minutes or until the center is warm.
Nutrition
- Serving Size: 1 z 6
- Calorie: 560
- Sugar: 4,1g
- Sodium: 251 mg
- Gordo: 39,3 g
- Saturated fat: 18,6 gr
- Unsaturated fat: 0
- Trans fats: 0
- Carbohydrates: 41,5g
- Fiber: 2,3 gr
- Protein: 10,8 g
- cholesterol: 166 mg
Keywords:Potato, Dill, Quiche, Goat Cheese, Breakfast, Brunch,
Frequently asked questions
Are quiche and frittata the same?
Quiche and frittata are similar but not the same. Both are made of eggs and filled with different fillings. Quiche usually has a crust and is baked in the oven. While frittata is an Italian egg dish that is similar to quiche without the crust. The frittata is cooked on the stovetop until the bottom is firm, then finished in the oven until the top is firm and golden.
Can I make the quiche in advance?
Yes, you can make quiche in advance. After baking, allow to reach room temperature, then cover and store in the refrigerator for 3-4 days. Reheat in a preheated 350°F oven for 10-15 minutes or until heated through.
Can I freeze quiches?
Yes, quiches freeze very well. After baking and cooling, wrap the quiche tightly in cling film, then place in a freezer bag or airtight container. Stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight, then bake in a preheated 350°F oven for 10-15 minutes or until completely warm.
Why is my quiche dough soggy?
A soggy quiche crust is usually caused by the crust not being blind-baked or short-baked first. Blind baking the dough will set the dough to prevent the crust from getting soggy.
Can I substitute something else for the sour cream in the quiche?
Of course, if you want to avoid cream, you can use whole milk. Keep in mind that the flavor will be less rich and creamier in the recipe.