Potato Quiche in Swiss Style (Wähe)

Ingredients

• 300 g frozen puff pastry
• 600 g firm-starch potatoes, cooked (from previous day)
• 1 onion
• 1 Garlic clove
• 2 Tomatoes
• 0.5 bunch Parsley
• 100 g grated Gruyère cheese
• Salt
• pepper (hand‑picked)
• 100 l milk
• 250 ml heavy cream (at least 30% fat)
• 3 eggs
• nutmeg

Instructions

1. 1.

   Let the puff pastry sheets thaw side by side. Preheat oven to 180°C with top and bottom heat. Peel and grate the potatoes. Peel and finely chop the onion and garlic. Boil tomatoes briefly, cool, peel, and dice finely. Wash parsley, dry, shake off excess water, and finely chop.

2. 2.

   Combine all ingredients with the cheese in a bowl, seasoning with salt and pepper. Rinse a 26 cm springform cold. Layer the puff pastry sheets on top of each other and roll into a large sheet on a floured work surface.

3. 3.

   Line the form, shape a rim, and prickle with a fork several times. Spread the potato mixture over it. Whisk milk, cream, and eggs together, season with salt, pepper, and nutmeg, pour over the filling, and bake in the preheated oven for about 30 minutes.