- 3 1/4 cups all purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 pinch ground black pepper
- 10 ounces butter, cubed and cold (2 1/2 sticks)
- 1 egg
- 1/4 cup ice water
- 2 Idaho® potatoes, medium or large
- 1 cup bacon lardons, uncooked
- 2 garlic cloves
- 5-6 thyme sprigs
- 1 rosemary sprig
- 1 cup four-year aged cheddar, sliced thin
- 3 egg yolks
- 3 whole eggs
- 2 cups heavy cream
- Salt and pepper, to taste
- Using an electric mixer with a paddle attachment, combine flour, sugar, salt, pepper and cold butter in a bowl. Mix on low speed until butter is incorporated and resembles small peas.
- Add egg and half of the water. Mix for two seconds. Stop the mixer and bring dough together by hand to feel for dryness. Dough should be tacky and crumbly. Add more water if necessary.
- Bring dough together, wrap in plastic and refrigerate for at least two hours or overnight.
- Cut dough into quarters to make four 8-inch round quiches (or eighths for eight individual 4-inch round quiches).
- Roll dough out and fit into desired tart ring.
- Freeze until ready to use.
- Preheat oven to 350°F
- Render bacon in a pot over medium heat. Cook until bacon is caramelized. Strain immediately through a fine mesh strainer. Reserve lardons.
- Wash and dry potatoes. Slice potatoes into 1/8-inch slices (mandolin preferred).
- Put bacon fat in a shallow baking dish with garlic, salt, pepper, potatoes, thyme and rosemary. Cover and cook in oven until potatoes are tender, approximately 30 minutes. Strain potatoes and garlic. Set aside. Discard herbs.
- Combine yolks and eggs in a bowl and whisk until homogenous. Add cream, salt and pepper.
- Place frozen quiche shells on a flat baking pan line with parchment paper. Divide potatoes, a small amount of the reserved garlic, lardons and cheddar cheese among the shells. Pour in the egg mixture and fill to the top. Bake for 30-40 minutes, until eggs are set and caramelized on top.
- Serve warm or at room temperature.