Tuesday, April 15, 2014

Chef Eric Crowley's Artichoke and Potato Quiche with Parmesan and Brie Cheeses

This tart recipe from Chef Eric Crowley would make a delicious statement when served during your Easter brunch. Yum! For more information about Chef Eric, visit his website Culinary Classroom. For more of his amazing recipes, please click HERE and HERE.

Artichoke and Potato Quiche with Parmesan and Brie Cheeses 
Yield: 6 Servings
Tart Dough:
  • Egg Yolks, 2 each 
  • Heavy cream, 1/3 cup 
  • Flour, 2 ¾ cups 
  • Sugar, 1 teaspoon 
  • Salt, 1/2 teaspoon 
  • Butter, cold unsalted, cut into small cube, 1 cup (2 sticks) 
1. Whisk together the egg yolks and cream in a bowl and set aside. In the large bowl of an electric mixer – using the paddle attachment, combine the flour, sugar and salt on low speed.
2. Add the cold butter and mix until dry and mealy with no large pieces, about 2 minutes. With the mixer on low speed, slowly pour the cream mixture and mix just until the dough comes together.
3. Pat the dough into a flat disk, wrap in plastic and chill 2 hours.
4. Heat the oven to 350 degrees. Roll out the tart dough about 1/8 inch thick and line 8 -4 inch individual tart pans with removable bottoms with dough (you may use a 9 inch pie plate if need be).
5. Trim the excess dough. Chill in the refrigerator or freezer at least 30 minutes.
6. Remove the tart shells from the refrigerator or freezer and check for any holes – patch them with the leftover dough.
7. Line each tart shell with parchment paper and baking beans and bake until the rims have begun to color – 10-12 minutes (15 minutes for the pie plate).
8. Remove the beans and parchment paper and patch any more holes that may have appeared. Bake again until the bottom of the crust is a light golden brown, about 5-10 minutes (15 minutes for the pie plate).

Tart Filling: 

  • Baking Potato, peeled and diced 1 – 6 oz potato 
  • Butter or oil, 1 Tablespoon 
  • Onion, finely diced, 1/2 cup 
  • Crème Fraiche, 1/2 cup (or 1/2 cup sour cream w/1 T of heavy cream) 
  • Brie Cheese, diced, 2/3 cup 
  • Parmesan, grated, 1/4 cup 
  • Artichoke hearts, diced, 4 each 
  • Eggs, 3 each 
  • Heavy cream, 3/4 cup 
  • Salt, 1/4 teaspoon 
  • White Pepper, 1/8 teaspoon 

1. Bring a small pot of salted water to a boil. Add the potato. When the water returns to a boil, reduce to a low simmer and cook until potato is cooked but firm, 4-5 minutes. Drain, place on a sheet pan and reserve.
2. Heat the butter or oil in a small pan over medium heat. Add the onion and cook until clear and soft – about 5 minutes. Remove from heat and let cool.
3. In a bowl, combine the artichoke, crème fraîche, potato, onion, brie and parmesan, being careful not to break up the potato cubes.
4. In a separate bowl, whisk together the eggs and heavy cream and gently stir into the potato and cheese mixture. Add the salt and pepper.
5. Spoon about 1/4 of a cup of the mixture into each pre-baked tart shell, enough to cover the bottom one-half inch (or half the mixture into the pie plate).
6. Cover tarts loosely with aluminum foil (do not cover if using a pie shell) and bake at 350 degrees for 20 minutes. Remove the foil and continue baking until the filling is just set and the top is golden brown, 35 to 40 minutes.
7. To serve, remove the rim and bottom of the pan and place each quiche on a plate.

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