Confit Potato Quiche


  • 1½ quarts quiche custard 
  • 1 batch pie pastry
  • 2 quarts Idaho® Gold potatoes, size C or Creamers, lightly smashed
  • ½ cup shredded Gruyère cheese
  • Parmesan, grated
  • Chives, chopped


  1. Divide dough into two pieces. Let the dough sit at room temperature for at least ten minutes before rolling. 
  2. Roll each piece evenly to approximately a quarter of an inch thick. 
  3. Cut out into circles large enough to fill your individual quiche shells. 
  4. Weight dough down with plastic wrap and fill crevice with either pie weights, dried uncooked rice, or uncooked beans (Fill to the top to keep shape while blind baking). 
  5. Bake in preheated 350°F oven until dough is opaque. 
  6. Fill quiche shell with smashed poached potatoes approximately per shell dependent on size of quiche shell and size of potatoes. 
  7. Add Gruyère cheese. Fill with quiche custard to the top. 
  8. Sprinkle with a nice coating of parmesan on top and chopped chives. 
  9. Bake in 350°F oven 30-45 minutes until quiche custard is set. 
Print Recipe

Mindy Segal
Hot Chocolate
Chicago, IL

Share this Recipe