New potato, spring onion & Montgomery cheddar quiche

New potato, spring onion & Montgomery cheddar quiche

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(10 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins Plus chilling

More effort

Serves 8 - 10
Chef Tom Kerridge shares a larger version of a dainty tartlet he serves on his lunch menu at the Hand & Flowers in Marlow

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal583
  • fat45g
  • saturates25g
  • carbs30g
  • sugars3g
  • fibre2g
  • protein18g
  • salt0.98g
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Ingredients

    For the pastry

    • 225g plain flour, plus extra for dusting
    • 140g cold butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp icing sugar
    • 1 egg yolk

    For the filling

    • 250g new potatoes, peeled, cooked and halved, or quartered if very large
      New potatoes

      New potatoes

      n-ew po-tate-oes

      New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

    • 2 bunches spring onions, sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 250g Montgomery cheddar, diced
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 5 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 200ml double cream

    Method

    1. Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.

    2. Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).

    3. Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.

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    Comments (12)

    baharek's picture

    This was yummy, warm on the same day and cold for lunch the following. I used 300 ml of double cream and 3 eggs. I also put the tart under a grill for the final couple of minutes to achieve a nice, golden color on the top. Delicious, will definitely be making it again.

    ca55and's picture
    5

    Delicious Tart . again agree the recipie makes too much filling

    Drydoni's picture
    5

    Delicious, fantastic for taking in for my lunch! Am going to try it tonight minus the cream for a healthier version!

    heatherb509's picture
    5

    Fabulous! Having a glut of spring onions and potatoes in my garden this recipe was off to a good start. I, like many others found I had to much mixture for one base so made two. I split the mixture then added a few more potatoes to fill each base. I also didn't have any montgomery cheese so used parmisan reggiano. This had my taste buds tingling as I could smell it cooking, so when it had cooled enough to eat we decided to give it a try. Which resulted in half of the first one being eaten! Need I say more.

    fatsue's picture
    5

    have taken htis to parties and have had to pass the recipe on . every one loves it. Am about to make it again for our Jubilee street party

    glasgow's picture
    5

    This was lovely - I cheated by using a ready made pastry case and just made half of the filling mixture. Incredibly easy and everyone loved it. Next time I'll make it from scratch.

    mimi204's picture
    5

    Gorgeous!! Wow, this recipe is one that immediately made my all-time best recipe list. Fabulous and imaginative use of seasonal produce. I agree with TimandDebs, when I read the recipe I knew it would be too much. I used baby potatoes, one buch of onions and 300ml of double cream with 2 eggs and it was perfect. Tastes even better outdoors!

    littlemisspolly's picture
    4

    This was absolutely gorgeous and it is a good job as I have so much filling left! There is no way I could have fit it all in a 23cm tin. I will make up another batch of pastry tomorrow to use it up. I'm guessing there is enough for another 20cm tart

    fatsue's picture
    5

    A fantastic party quiche. I made it for our Royal wedding picnic and again for my friends surprise 60th birthday party. It cut well into a good many pieces and everyone loved it. I will use the pastry recipe for all my tarts in future.

    fatsue's picture
    5

    A fantastic party quiche. I made it for our Royal wedding picnic and again for my friends surprise 60th birthday party. It cut well into a good many pieces and everyone loved it. I will use the pastry recipe for all my tarts in future.

    fatsue's picture
    5

    A fantastic party quiche. I made it for our Royal wedding picnic and again for my friends surprise 60th birthday party. It cut well into a good many pieces and everyone loved it. I will use the pastry recipe for all my tarts in future.

    marshafb34's picture
    5

    Delicious, I couldn't get Montgomery cheddar so used Green's of Glastonbury from Waitrose, it worked really well.

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