For the ultimate « comfort food » category, I’d gladly take more of this Taleggio, candied onions & potato quiche. I wanted to cook with this cheese for like ages, so I didn’t think twice when I saw some in the bio shop of my neighborhood. Happy coincidence: I still had half a kilo of homemade puff pastry from Epiphany, so the comforting quiche option came up quickly to my mind. We are clearly witnessing a good old sh*tty Berlin January weather over here, looks like sun forgot to jump into 2019. The only solution: taking out the heavy food stuff to fight greyness and feel all cozy – minus the fireplace, but hey that’d be too much asking !
I have to admit that potato quiche wise, that’s a first timer for me – those 3 last years living in Germany might start to be efficient. But beside my fear of getting a super heavy quiche – yeah well, it is, but still deliciously acceptable -, the association of potatoes, candied onions & Taleggio is a stunner, and that was with the exact same excitment that I made a second one this week to be able to shoot this babe. The recipe is simple and very quick to make, for 2019 I decided to stop doing overly complicated things. For people who can’t find Taleggio, you can replace it with strong soft-paste cheese like Maroilles, Munster or Reblochon! Just to be straight from the beginning: Taleggio cheese stinks as much as his previously mentioned mates, but this is the kind of details you’ll forget quickly once you taste it.
One last thing: this Taleggio, candie onion & potato quiche tastes even better when beign re-heated!
- 1 puff pastry
- 3 medium potatoes (or 2 big)
- 2 onions
- 150g Taleggio cheese
- 2 eggs
- 20g butter
- 3tbsp thick cream
- 10cl red wine
- 1tbsp honey
- Salt & pepper
- 1. Preheat oven to 180C. Peel and finely slice potatoes. Heat a frying-pan, add half of butter. When melted, add potato slices to the pan, add rosemary, season and gently fry for about 10minutes. Keep aside.
- 2. In the same pan, melt the rest of butter and add sliced onions. Season and cook until they get candied and soft. Add wine and let simmer until totally absorbed. Add honey, stir well to coat consistently onions, then remove from the stove after a few minutes.
- 3. Line a tart pan with the puff pastry. Using a fork, spike into it, dispose consistently the rosemary potato slices on top, then add a layer of red wine & honey onions. In a bowl, beat eggs and cream together, season well. Add a tiny bit of water to make it more liquid if you want, then pour on the tart.
- 4. Slice Taleggio cheese and top the tart with it. Sprinkle with rosemary, salt & pepper. Cook in oven for about 25min at 180C. Serve warm with some saled. This Taleggio, candied onion & potato quiche tastes even better the next days!