Quiche with potato and smoked cheese, a single plate from the exaggerated goodness. Do you ever feeling like a rustic dish, Saber, caloric intake, fragrant? I do and, When I want to eat something home’ and greedy prepare almost always this dish or a variation of quiche: a rustic pie truly rich, made with potatoes, smoked cheese and, Obviously, eggs. The dough that contains it is my favorite, the Danish pastry (found RECIPE here and VIDEO RECIPE by clicking here or you can use the ready): the filling is the basic quiche recipe, and then an egg mixture, Parmesan cheese and cream, that verse above layers of delicious Braised potatoes with onion and a pinch of Rosemary and slices of smoked cheese. No, the pie with potatoes and smoked cheese is not a light dish, useless to count calories, but a slice with a mixed salad will make peace with your nerves. To me it happens all the time. And have a look at all the other Quiche recipes that you find in the website page. Have a good day!
250 grams of Danish pastry (the recipe can be found here)
4 large yellow potatoes
250 grams of smoked cheese
a golden onion small
Fresh Rosemary as required
salt and pepper
100 ml of cream
40 grams of shredded PDO parmigiano reggiano
extra virgin olive oil as required
To prepare the pie with potatoes and smoked cheese, wash potatoes, peel and make them into thick slices about half a centimeter. Thinly slice the onion. Heat a pan with a drizzle of extra virgin olive oil, then add the potatoes: Saute over high heat until they are golden brown, then add the onions and Rosemary, finely chopped. Season with salt, pepper and then simmer over medium heat, covered, until the potatoes are tender and the onions are browned.
Beat the eggs in a bowl with the cream, the Parmesan, salt and pepper until you obtain a smooth cream.
Preheat the oven to 180 degrees static. Coat the bottom and sides of a baking pan with a diameter of 22-24 cm with the Danish pastry, prick the bottom with the prongs of a fork and bake the crust for 20 minutes, covered with parchment paper and pulses over, to prevent swelling (blind baking).
Arrange layers of potatoes and onions into the Pan, handing over each layer slices of smoked cheese, until all the ingredients are, then pour in the egg mixture and cream. Bake for 20 minutes or until the quiche potatoes and scamorza you will not clotted and the surface will not be golden. Let cool a few minutes before serving. Bon appétit!