Quiche with Potatoes and Duck Confit

Name: Quiche with Potatoes and Duck Confit
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 1
Cuisine: Europe, French
Ingredients: 250 g flour; 1 tsp Baking powder; 125 g butter; 1 can duck confit (ca. 400 g); 500 g potatoes (starchy); 4 eggs; 2 tbsp crème fraîche; 100 ml milk; 100 ml heavy cream; 2 shallots; 1 bunch parsley; Salt; Pepper (from the grinder)

Prep: 30min

| Servings: 1 | Cook: 50min

Quiche with potatoes and duck confit is a recipe featuring fresh ingredients from the duck category. Try this and other recipes from Spoonsparrow!

Ingredients

250 g flour
1 tsp Baking powder
125 g butter
1 can duck confit (ca. 400 g)
500 g potatoes (starchy)
4 eggs
2 tbsp crème fraîche
100 ml milk
100 ml heavy cream
2 shallots
1 bunch parsley
Salt
Pepper (from the grinder)

Instructions

1.
For the dough, knead flour with baking powder, butter and a little cold water into a smooth dough. Wrap in cling film and refrigerate for about 30 min.
2.
Take duck confit from the can, remove skin if desired, and cut meat into pieces. Use some fat to grease the tart pan; reserve the rest elsewhere.
3.
Peel potatoes and slice thinly or grate. Parboil in salted water for about 5 min, drain and let dry.
4.
Peel shallots and finely chop them.
5.
Whisk eggs with crème fraîche, cream and milk. Fold in chopped parsley and season with salt and pepper.
6.
Roll out dough and line the pan. Spread confit on the dough, season, sprinkle with shallot cubes, layer potato slices on top, then pour the egg‑cream mixture over so that the potatoes are just covered. Bake in a preheated oven at 200°C fan for about 45–50 min until golden brown. If needed, cover with foil. Remove from oven and serve cut into pieces. Offer green salad on the side as desired.