Sour Cream, Chive & Potato Quiche

with Walnut Crust

Serves 6 

Ingredients 

For the pastry 

• ¾ cup walnuts 

• ¾ cup wholemeal flour 

• ¼ cup white flour 

• 1 teaspoon salt 

• 125 grams cold butter, cut into cubes 

• ¼ cup cold water 

For the filling 

• 50 grams butter 

• 2 red onions, cut into crescents 

• 3 cloves garlic, finely chopped 

• 3 or 4 potatoes, cut into small cubes 

• 2 large sprigs of fresh rosemary 

• 3 tablespoons balsamic vinegar 

• 3 free range eggs 

• 1 cup sour cream 

• 1 teaspoon Colman’s mustard 

• 1 packed cup chives, finely chopped 

• ½ teaspoon salt 

• Cracked black pepper 

• 140 grams tasty cheese  

• ½ teaspoon paprika 

Method 

1. Make the pastry. Begin by blending the walnuts with the flours and salt until they are ground. Add the cold butter and blitz again until a breadcrumb consistency is achieved. Slowly pour in the cold water with the motor running until the pastry clumps together – you may not need the full amount of water. 

2. Tip the pastry out onto a floured surface and roll it out thin enough so that it will fit into a deep 25 – 30 cm quiche dish. Grease your quiche dish with butter and flip the pastry into it, ensuring it is pushed in well. If you have excess pastry coming up over the top of the sides of the dish you can either cut it off flush, or if you like extra pastry bits like me you can fold it over to create a thicker edge crust. Place the pastry case into the fridge to chill until you are ready to bake. 

3. Preheat oven to 180C. 

4. Melt half the butter in a pan and add the onions and garlic. Season with a bit of salt and gently sauté for 3 – 4 minutes, until the onions just begin to soften. 

5. Add the cubed potatoes with the remaining butter. Remove the rosemary sprigs from the stems and add them too. Place a lid on and fry on medium/low heat for 10 – 12 minutes or until the potatoes are cooked through, stirring every now and then. Remove the lid and add the balsamic vinegar. Cook on high, stirring, for a minute to sear the flavour into the potatoes. Allow to cool. 

6. Beat the eggs, sour cream, and mustard together. Add the chives, salt, a good crack of black pepper and the cooled potato mixture and gently fold it all together.  

7. Take the cooled base out of the fridge. Thinly slice enough cheese to fit on the bottom of the quiche base, so the whole base is covered in sliced cheese. Pour the filling over the top and smooth out evenly. Grate the remaining cheese and sprinkle it over the filling, then top with the paprika. 

8. Bake for 35 – 45 minutes, until the crust is brown and the filling is cooked through. Let rest for 5 minutes before serving.