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New potato, spring onion & Montgomery cheddar quiche

New potato, spring onion & Montgomery cheddar quiche

A star rating of 4.6 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
  • Vegetarian
low insalt0.98g


For the pastry

  • 225g plain flour , plus extra for dusting
  • 140g cold butter , diced
  • 1 tsp icing sugar
  • 1 egg yolk

For the filling

  • 250g new potatoes , peeled, cooked and halved, or quartered if very large
  • 2 bunches spring onions , sliced
  • 250g Montgomery cheddar , diced
  • 5 eggs
  • 100ml milk
  • 200ml double cream


  • STEP 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.

  • STEP 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).

  • STEP 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.

Recipe from Good Food magazine, May 2011


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A star rating of 4.6 out of 5.12 ratings

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