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Rosemary Potato Frittata with Walnut Pie Crust

Rosemary Potato Frittata with Walnut Pie Crust

  • 20 minutes
  • 13 ingredients
  • Nut Pie Crust
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • Ingredients for the Quiche
  • 2 large russet potatoes, peeled and thinly sliced to thinner than ¼ inch
  • 2 shallots, peeled and thinly sliced
  • 2 tbsp coarsely chopped fresh rosemary leaves, plus more for topping
  • sea salt and crushed red pepper flakes
  • 6 large eggs
  • 1 cup half-and-half
  • 1/2 cup grated parmesan cheese
  • 1 Diamond of California® Walnut Pie Crust
  • Ingredients for the Gremolata
  • 1 golden delicious apple, peeled and diced
  • 1 shallot, peeled and thinly sliced
  • 1/4 cup chopped parsley and any other fresh herbs you have
  • 3 tbsp grated parmesan cheese
  • 1/4 cup Diamond of California® Chopped Walnuts

The Steps

  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  2. Place thinly sliced potatoes, shallots, and rosemary in a medium bowl. Sprinkle generously with salt and crushed red pepper flakes. Toss to coat.
  3. In a medium bowl whisk together eggs and half-and-half until thoroughly combined. Add a good pinch of salt and crushed red pepper flakes to the custard and whisk well.
  4. Unwrap the Diamond of California Walnut Nut Crust and layer in the seasoned potato mixture . Sprinkle with cheese, reserving a few tablespoons for after baking. Pour the custard into the pie filling, being sure to cover all of the potatoes. Press any potatoes down into the custard as needed.
  5. Bake quick for 40-45 minutes until the quiche is baked to firm and puffed and the potatoes are cooked through.
  6. While the quiche bakes, in a small bowl stir together the gremolata ingredients.
  7. Allow the quiche to cool to a warm room temperature. Slice generously and top with apple gremolata.
  8. Store the quiche covered in plastic wrap in the refrigerator for up to 4 days.
RECIPE CONTRIBUTED BY JOY WILSON

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