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Sunchokes and Potato Quiche
Wake up to a scrumptious brunch with this hassle-free Sunchoke & Potato Quiche recipe.
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It's the ultimate savory pie that brings together the flavors of sunchokes, potatoes, and cheese, tucked into one perfectly flaky crust. Get a taste of fall comfort in every bite!
Ingredients
For the Crust
- 1 lemon, zest and juice
- 1 Rosemary Farm egg
- 1 1/3 cup flour
- 9 tbsp butter
- 1/4 tsp salt
For the Filling
- 1 onion, chopped
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cups Swiss chard, chopped with stalk removed
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup sunchokes, slicked 1/2 inch thick
- 1/3 cup Yukon gold potatoes, 1/2 inch cubes
For the Custard
- 6 Rosemary Farm eggs
- 1/2 cup heavy cream
- 1/3 cup parmesan
- 1/2 cup grated gouda
- 2 tbsp parsley, chopped
- 2 tbsp fresh thyme, chopped
Instructions
For the Crust
- Preheat to 375 degrees F
- Zest a whole lemon
- In a small bowl, combine the juice from 1 lemon and an egg. Whisk together.
- In a large bowl add flour, grated butter (cold), salt. Mix with your hands.
- Drizzle in lemon mixture. Add in lemon zest. Work the dough with your fingers, kneading in the bowl to break down the butter.
- Cover dough with plastic wrap and roll into a disk while itʼs at room temperature then transfer to the fridge until firm.
For the Filling
- Preheat the oven to 425. Toss the potato and sunchokes with olive oil, salt and pepper then spread out on a baking sheet.
- Bake for about 15-20 minutes or until fork tender, tossing the pieces halfway through.
- Add onion to a well-buttered pan and cook over medium heat for about 15 min stirring frequently until a caramel color appears.
- Add the Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool slightly.
- Roll out the dough on a pastry mat or well floured surface. Prick with a fork before adding to pan.
- Carefully transfer the dough into a quiche pan, fold the edge under and crimp then transfer back to the freezer to chill.
For the Custard
- Take the thyme leaves off of the vein. Chop up. Grate parmesan and gouda.
- In a large bowl, add eggs, cheeses, heavy cream, parsley and thyme. Give it a whisk.
- Add the caramelized onions and vegetables then mix together.
For the Assembly
- Add mixture to crust.
- Tent with tin foil and bake for about 20 min at 375 degrees F.
- Reduce heat to 350 degrees F and bake for about 40 min.
Tips
I want to say a bit about the baking. It’s going to depend on the size of your quiche. I made a VERY deep one and it took about an hour in the oven. I will say that as it cools the filling sets up more so don’t be afraid of a bit of wobble. You can also tent your crust for part of the baking to prevent burning but it’s kinda optional depending on the bake time you’ll need.
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