Rosemary Potato Quiche and Resolutions

2014 goals and resolutions, ya'll:

1. Meditate for 10 minutes a day. 2. Be my yogini self and maybe actually teach some classes this year (oh yeah, and practice more often). 3. Instagram and tweet and pin every day, but DON'T do those things when I am in the presence of people who I could be laughing and dancing and elbow rubbing with. 4. Make more music & write more poetry. 5. Get involved with my local writing community for to get serious about my life as a Poet. 6. Plan my wedding / GET MARRIED!!! 7. Make more donuts. 8. Dip more things in chocolate. 9. Perfect a basic gluten-free cake and a basic spelt cake recipe, and build cakeslikethese. 10. Get organized (as in actually carry a planner). 11. Be better about keeping up with my non-local friends (they deserve more boxes of truffles sent via snail mail than they get). 12. Take weekend trips to visit and travel with friends. 13. Play LOTS of shows with my folk-bluegrass band/project. 14. Learn how to use a film camera. 15. Learn how to make some badass cocktails. 16. Get Frolic Chocolate's production officially kick-started. 17. Successfully make more egg-based French pastry (I pretty much only failed at this in 2013).


Here tis! Best made with a big group of musical sous chef friends who make you laugh and tell you stories about their adventures in India. Or, you know, normal people work too. 

Rosemary Potato Quiche w. Gluten Free Crust

Crust Ingredients

  • 3/4 cup gluten free all purpose flour

  • 3/4 cup almond flour 

  • 3 tbsp solid coconut oil or ghee

  • 1/3 cup soy yogurt (or dairy yogurt)

  • 1/2 tsp salt + pepper, to taste (optional)


  1. Preheat oven to 350F. Lightly grease a pie plate with oil.

  2. In a Cuisinart, combine all-purpose and almond flours with salt and pepper. Add coconut oil and pulse to combine. Add yogurt and blend until a ball of dough forms. With floured fingers, round out the dough ball with your hands and place the dough ball onto your pie plate.

  3. Press the dough down and around your pie plate evenly. Use a fork or spoon to create designs around the outer edges. Prick the bottom of the pie crust with a fork all over and place in the oven to pre-bake for 10 minutes. 

Filling Ingredients

  • 1 cup red potatoes, sliced thinly into rounds

  • 1 medium onion, halved and sliced into half-moons

  • 3 cloves garlic

  • 3 tbsp olive oil (or coconut oil, or ghee)

  • 3 tbsp fresh rosemary

  • 1/2 tsp pepper

  • 1 tsp coarse sea salt

  • 8 free range eggs


  1. Scramble together the eggs, salt, pepper, and rosemary. Set aside.

  2. While the crust is cooking, begin cooking potatoes. In a medium pot, bring 2 quarts water to a boil. Add raw potatoes and cook 15 minutes, or until they are easy to prick through with a fork but still a bit al dente. 

  3. While the potatoes are boiling, add 1.5 tbsp olive oil to a pan and heat over a medium flame/burner. Add garlic, and sautee 2 minutes. Reduce heat to low, add onions, and cook 15 minutes or until the onions begin to brown. Remove from heat.

  4. Once crust has pre-baked, remove from the oven and begin to fill with quiche ingredients. Arrange a thin layer of potatoes to the bottom, then add the browned onions & garlic and the rest of the olive oil. Pour over this about half of the egg mixture. Arrange the rest of the potatoes in a circular pattern over the top of the quiche. Pour over the rest of the egg mixture. 

  5. Bake 45 minutes to an hour, or until the center of the quiche is firm. Serve with a bangin' cup of coffee to reward yourself for the extraneous amount of work you just did for brunch.