A potato quiche, with the addition of cheese and little else, often solves our lunch or dinner. Does this happen to you too?
When I work late, or when I don’t have time to go grocery shopping, those are the occasions when I quickly make a potato and cheese quiche, and it doesn’t matter which cheese.
Sometimes I have a bit of the impression of being repetitive, because it’s true, that my rustic pies are almost always potato-based. But potatoes always work in my house (and not just with the kids 😉😃).
Of course, I would also love a nice vegetable version, maybe with onion and peppers (ah! yes! for example like this one) but today’s is a lunch (or dinner) saver recipe and certain vegetables like onion and peppers… wouldn’t save meals for these two veggie-repelling kids. 🙄
Instead, the fantastic potatoes combined with cheese always produce a great combination, induce smiles in my kids and end up in their bellies in no time without any protest!
So… ehm, who cares! Sometimes you just need a break! 😃
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (or brisée pastry)
- 25 oz potatoes (5-6 potatoes)
- 5 oz Taleggio (or other cheese of choice)
- rosemary
- 3 tbsp breadcrumbs
Tools
- Baking pan
Steps
Boil the potatoes.
👉 As always, I cook potatoes in the microwave. For more details on cooking potatoes in the microwave, take a look at this article of mine.
Mash the boiled potatoes with a fork.
Add a portion of the Taleggio and quickly mix it with the potatoes. Add 2-3 tablespoons of breadcrumbs (to give consistency to the mixture).
Unroll the puff pastry, or the brisée.
👉 If you don’t want to use ready-made dough you can make a homemade brisée, HERE you find my recipe, butter version and HERE the oil version.
Spread the potato and cheese puree over the pastry, add the remaining Taleggio on the surface, cut into pieces, pressing a little to make it sink into the potatoes.
Decorate with rosemary. The aroma of rosemary is essential to give that extra touch of flavor.
Optionally cover the surface with more breadcrumbs, I didn’t do it this time but, as you know, I often do it in my rustic pies because it decorates and gives a bit of crunchiness.
Fold the edges of the puff pastry and bake.
Long cooking is not necessary since the potatoes are already cooked, 15-20 minutes at 350-390°F is sufficient, just enough time to cook the puff pastry and melt the cheese. In case you opt for the homemade brisée, the cooking time might be a few minutes longer (25 minutes).
VARIATION
As I told you, the potato-cheese combination is very successful in my house, so I am happy to share a variation of this potato and Taleggio quiche that we liked a lot and that deserves a taste. I don’t have photos of this version, but it looks similar to the one I show you here, as the final appearance doesn’t change much with different cheese. The variation is very simple: a nice piece of Pecorino (not aged), instead of the Taleggio, with the addition of a tablespoon of Mascarpone to soften the potatoes.You’ll be licking your chops!!
Salt-Free Tips
Salt-Free Tip for those who want, OR HAVE, to follow a low-sodium diet: adding salt to a recipe like this is superfluous since the use of cheese and cooking potatoes in the microwave (which preserves taste and flavor) allows avoiding adding salt.
If you are looking for ideas or tips to start reducing salt in your diet, read the following tips in pills! 😉
If you are interested in reducing or eliminating salt, always remember to:
■ Reduce salt gradually, the palate needs to get used little by little and should not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use hot vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my vegetable granules without salt and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally break the rule. It’s good for the mood and helps to persevere.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
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In my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s Group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
