Curious Spuds

As Niall Harbison is so quick to test out on us every Thursday, we love a good challenge, so in chatting recently with the Daily Spud, the web’s most authoritative and creative chef and blogger on all things potato, we were delighted to accept the task of matching wine with spuds.
What started out as a ‘where do we start’ conversation quickly moved to agreement on the worldwide centre of excellence for both potato dishes and wine – France. All that was left was for the Spud to come up with a Curious Spud concoction and we’d match it with our choice of red and white for the occasion. So was born the Curious Potato Quiche.
The Spud’s recipe is re-published below, with the original post and deluge of enthusiastic comments here.
What was particularly interesting from the comments was the debate of white versus red. We chose two Burgundies, a Bourgogne AC Chardonnay for it’s punchy fruit, elegance and spice, and a half Gamay, half Pinot Noir Macon Superieur for that trademark Burgundy richness, without overpowering body, fruit or tannins that might compete with the delicate flavours in the Quiche.