BF keeps telling me how much he likes potato and turnips gratins you often get as sided in restaurants so I decided to put a quiche together inspired to those sides.
Celeriac and potatoes quiche
- pie dough
- 3 or 4 thinly sliced tomatoes
- 1 big celeriac root thinly sliced
- 1 or 2 quarts milk
- 1 and 1/2 cups bechamel
- grated parmesan
- First I prepared the pie dough according to the base recipe and put it to rest in the fridge. Then, I boiled the potatoes and celeriac in a mixture of salted milk and water for about 10-15minutes, until the celeriac was soft. I used about 2 quarts of milk and 2 quarts of water. Then I drained the vegetables from the milk mixture and let them cool down a bit. Meanwhile, I prepared my bechamel according to the base recipe and seasoned it with black pepper and grated parmesan. I then rolled out my dough to a thin circle that I used to line a spring form pan. To make life easier, I lined the bottom of my pan with some parchment paper before lining it with the dough. I arranged the vegetables in the pan starting with a layer of potatoes, a layer of celeriac and finally a mixed layer. I poured the bechamel over the vegetables and put my quiche in a 400F oven for about 30 minutes. For the last couple of minutes I turned on the broiler to brown up the bechamel.