Potatoes and blue cheese quiche (v)
Apple of the earth
When I first moved to the UK, I had an interesting conversation about food with a local. I remember telling him that the irreplaceable, essential ingredient for cooking in the South of France was probably olive oil. He replied that olive oil was to South of France what potatoes was to the UK, as this was the only thing that could grow in the typical English weather. I since discovered that:
1) It is not entirely true (what we say about the English weather)
2) It is not true at all (that potatoes are the only thing growing in the UK)
3) It is completely true (to say that potatoes are an irreplaceable, essential ingredient)
Potatoes are very popular in the UK indeed, but also in France (I am specifically thinking about the Gratin Dauphinois) and I grew to really like this, overall underrated, vegetable. There is A LOT you can do with potatoes, including growing them in a pot at home or trying to remove the excess of salt in a stew (doesn’t work for brownies, though). It’s never boring to experiment with all of the different existing varieties – including sweet potatoes, that my dad used to eat as a desert when he was young. Never tried but I am sure there probably a recipe somewhere to cook sweet potatoes as a sweet treat. ANYWAY.
Winter is coming
As winter is coming, potatoes are starting to progressively take on a lot of space in our cupboards and on our plates, so I wanted to share one of my favourite recipes with Mr Potato, the Potatoes and Blue cheese quiche. It is a creamy, cheesy, comforting recipe, easy to make and truly delicious.
Know your potatoes
Ollie and I always go to the greengrocers (or to his parents’) to get our potatoes – or any fruit or vegetable for that matter – as they are always able to give us the best type of potatoes for the recipe we have in mind. It really makes a difference, not only to the environment (Goodbye, fruits and vegetables wrapped in layers of plastic! Goodbye air fretted figs from Peru! Goodbye food waste!) but also to your cooking. Cooking with seasonal, fresh products is the best way to achieve a dish full of colours and flavours!
For that recipe, we used Maris Piper potatoes and Saint Agur blue cheese, but the original recipe is made with Bleu d’Auvergne, a blue cheese from the Auvergne region in France, if you can find it. We also used an already made puff pastry, but you can decide to make it yourself, or use a different kind of pastry – I think it would go well too with savoury shortcrust pastry.
All that’s left to say is
Potatoes and Blue cheese quiche
Creamy and cheesy, perfect for winter accompanied with a lettuce or any other green salad.
- 3 big potatoes (Maris Piper)
- 200 g St Agur rich and creamy blue (or any other blue cheese that melts well)
- 1 puff pastry
- 50 g crème fraîche
Turn on the oven to 180⁰C. Wash and peel your potatoes and cut them in really fine slices.
Unroll your puff pastry, and put it in a pie dish. Use a fork to make tiny holes at the bottom - that way, the steam escapes through the holes at the bottom and your crust won't stick to the dish and your pastry won't blister
Put a teaspoon of crème fraîche on the bottom of your pastry and spread. Then add the slices of potatoes until you have covered all the pastry. Break up some blue cheese on top. And...repeat ! Add another layer of potatoes slices, some crème fraîche, crumbled blue cheese, and another layer of potatoes etc... until you have used all your potatoes and cheese.
Put in the oven for about 45 min.
Have a look at the pictures if you are not sure what to do; they do speak louder than words !