Narc Prattle

Deep Dish Potato Basil Quiche

Ingredients:
2 3/4 cups all purpose flour
1 t. kosher salt
11 T. ice water
2 sticks (1 cup) frozen butter, cubed
extra flour for rolling the dough

8 T. salted butter, divided
2 cups diced potatoes
8 eggs
15 oz. ricotta cheese
8 oz. Gruyere cheese, grated
1/2 t. kosher salt
1/2 t. black pepper
1/2 chopped fresh basil leaves
1/4 c. all purpose flour

Directions:

1. In a food processor, combine flour, salt, and frozen butter until a sandy consistency. Add in ice water and pulse until the texture of kinetic sand. 

2. Pour our flour mixture onto a clean surface and press together into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes. Wrap the bottom of a 9″ springform pan with foil. 

3. Preheat the oven to 375 degrees. Roll out dough until about 1/3 inch thick. Carefully lay into the springform pan, careful not to stretch the dough to make it fit. Cut with scissors so that there is about a 1/4 inch of dough slightly hanging over the sides of the pan. Prick the sides and bottom of dough with a fork.

4. Using a very crinkled piece of parchment paper as a barrier, weigh down the dough with pie weights, rice, or dry beans to blind bake the dough. Refrigerate the dough in the pan one more time while cleaning up the work area. Bake for 30 minutes then remove from the oven. Lower oven temperature to 350 degrees. 

5. While the crust is baking, sauté diced potatoes in 3 T. of the butter until cooked through, about 10-15 minutes. Season with salt and pepper.  Allow the potatoes to slightly cool so as not to cook the eggs too early. 

6. Whisk together eggs and ricotta until smooth. Fold in basil, cheese, and flour. Melt remaining 5T. of butter and set aside to slightly cool. Fold together potatoes, melted butter into egg mixture. 

7. Allow the crust to rest for five minutes without the parchment and blind bake weights inside. Pour egg mixture into the crust shell and bake for one hour. Check internal temp with 10-20 minutes to go. Center should be about 160 degrees. Allow to set before serving.

Notes: