Potato Quiche with Duck Confit
Potato quiche with duck confit is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 100 g cold butter (in pieces)
- 50 g sour cream
- 1 egg
- Salt
- butter (for the pan)
- flour (for the work surface)
- 1 can duck confit (about 350 g)
- 1 Shallot
- 2 Garlic cloves
- 3 sprigs parsley
- 400 g firm boiling potatoes
- 3 eggs
- 100 ml whipping cream (at least 30% fat content)
- 50 g grated cheese (e.g., Gouda, Emmental)
- pepper (from the mill)
- nutmeg
Instructions
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1.
Knead flour, butter, sour cream, egg and salt into a smooth dough. Wrap in foil and chill for 30 minutes. Preheat oven to 200°C with upper and lower heat. Butter a pie tin.
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2.
Roll out dough on a floured work surface to fit the pan and line the pan with it. Remove fat from confit and finely chop the meat. Peel shallot and garlic, then dice finely.
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3.
Wash parsley, dry, shake off leaves, pick off stems and finely chop. Mix confit with shallot and garlic and spread over dough. Peel potatoes, wash, slice thinly, stack like roof tiles on top of confit.
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4.
Whisk eggs with cream and cheese, season with salt, pepper and nutmeg, then pour over potatoes. Sprinkle with parsley and bake in preheated oven for 25-30 minutes. Remove, let cool briefly and serve.
