HOLY COW THIS IS SO GOOD. Stopping myself after two pieces was a struggle. I wasn’t sure whether to call it a quiche, since there’s just the one egg in it. The original recipe I read called for a tart pan, but since I didn’t have one, it’s now a pie.
I guess I could have done a better job arranging the potatoes, since that slice up there just looks like I stacked everything up vertically. I don’t even care though, it’s just too delicious.
1 pound small red potatoes, scrubbed and sliced 1-4″ thick
1 cup heavy cream
1 cup crumbled Gorgonzola
1 Tbsp chopped fresh thyme and rosemary
kosher salt and freshly ground black pepper
1 pie crust, homemade or purchased (I bought one from Trader Joe’s because I’m lazy, but since it cracked while unrolling, I still had to take to it with a rolling pin to get it back together, thereby sort of undoing the convenience)
Heat oven to 350.
Put the potatoes in a pot and cover with 2 inches of water. Add a dash of salt. Bring to a boil, then turn down the heat and simmer for 10 minutes, or until tender. Drain.
Line a pie plate with the crust, trimming excess. Arrange potato slices in circles, overlapping each other. Sprinkle gorgonzola on top evenly.
Whisk the cream and egg together, then pour on top. Sprinkle herbs on top, as well as 1/2 tsp kosher salt and a few grinds of black pepper.
Place pie plate on a rimmed baking sheet and put in the oven. Bake at 350 for 45–60 minutes or until browned and bubbling (the original recipe called for 45, but I ended up going for an hour). Cool for a bit on a rack before slicing.