Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
30 Mins
Total Time
4 Hours
Makes 6 to 8 servings

Thinly sliced russet potatoes absorb the richly flavored custard as it bakes and give this quiche its layered texture.

How to Make It

Step 1

Prepare Buttery Flaky Pastry.

Step 2

Preheat oven 350°. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a large skillet over medium-high heat; cook 5 to 7 minutes or until tender. Drain potatoes, and pat dry with paper towels. Cool 10 minutes.

Step 3

Cook onions in boiling salted water to cover in a small saucepan 2 to 3 minutes or until tender. Drain well, and press between paper towels.

Step 4

Stir together parsley and next 2 ingredients in a small bowl.

Step 5

Whisk together half-and-half, next 4 ingredients, half of parsley mixture, and remaining 1/2 tsp. salt.

Step 6

Spread half of potatoes in bottom of pastry crust. Top with half of Gruyère cheese, half of cooked onions, and half of egg mixture; repeat layers once. Sprinkle with Parmesan cheese.

Step 7

Bake at 350° on an aluminum foil-lined baking sheet 40 to 45 minutes or until center is set. Let stand 10 minutes. Sprinkle with remaining parsley mixture. Serve warm or at room temperature.

Ratings & Reviews

fannyfox's Review

March 28, 2013
We made this and it was awesome. Flavors blended well and the appearance was quite a nice addition to the meal.