Sunchokes and Potato Quiche

Wake up to a scrumptious brunch with this hassle-free Sunchoke & Potato Quiche recipe.

Yields 10 Servings
Prep + Chill Time 20mins Cook Time 55mins Total Time 1hrs 15mins

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!


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


For the Crust

  1. Preheat to 375 degrees F
  2. Zest a whole lemon
  3. In a small bowl, combine the juice from 1 lemon and an egg. Whisk together.
  4. In a large bowl add flour, grated butter (cold), salt. Mix with your hands.
  5. Drizzle in lemon mixture. Add in lemon zest. Work the dough with your fingers, kneading in the bowl to break down the butter.
  6. 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

  1. Preheat the oven to 425. Toss the potato and sunchokes with olive oil, salt and pepper then spread out on a baking sheet.
  2. Bake for about 15-20 minutes or until fork tender, tossing the pieces halfway through.
  3. Add onion to a well-buttered pan and cook over medium heat for about 15 min stirring frequently until a caramel color appears.
  4. Add the Swiss chard and continue cooking until wilted, stirring occasionally. Set aside to cool slightly.
  5. Roll out the dough on a pastry mat or well floured surface. Prick with a fork before adding to pan.
  6. 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

  1. Take the thyme leaves off of the vein. Chop up. Grate parmesan and gouda.
  2. In a large bowl, add eggs, cheeses, heavy cream, parsley and thyme. Give it a whisk.
  3. Add the caramelized onions and vegetables then mix together.

For the Assembly 

  1. Add mixture to crust.
  2. Tent with tin foil and bake for about 20 min at 375 degrees F.
  3. Reduce heat to 350 degrees F and bake for about 40 min.


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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