Confit Potato Quiche | Idaho Potato Commission
- Divide dough into two pieces. Let the dough sit at room temperature for at least ten minutes before rolling. - Roll each piece evenly to approximately a quarter of an inch thick. - Cut out into...
Ingredients
- 1&frac12; quarts quiche custard<span class="Apple-converted-space">&nbsp;</span>
- 1 batch pie pastry
- 2 quarts Idaho&reg; Gold potatoes, size C or Creamers, lightly smashed
- &frac12; cup shredded Gruy&egrave;re cheese
- Parmesan, grated
- Chives, chopped
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