Idaho® Potato Quiche


  • 4 medium Idaho® potatoes, unpeeled, scrubbed
  • Olive oil, as needed
  • Salt, to taste
  • Black pepper, to taste
  • 4 cups kosher salt
  • 1 egg
  • 1 egg yolk
  • 1 pinch cayenne pepper
  • 1 pinch nutmeg
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 4 ounces Swiss cheese, grated
  • 4 ounces ham, chopped
  • Frisée salad, as needed


  1. Preheat oven to 400ºF. Rub potatoes with olive oil and sprinkle with salt and black pepper. Prick potatoes with fork. Fill small sheet pan with 4 cups kosher salt; place potatoes on salt. Bake until a knife easily pierces potatoes, 40 to 55 minutes. Remove from oven and cool; reduce oven to 350ºF.
  2. In a small bowl, whisk egg and egg yolk with a pinch of salt, cayenne pepper and nutmeg; whisk in milk and cream.
  3. With a sharp knife, slice off top 1/4 inch of cooled potatoes; scoop out insides, leaving 1/4 inch of potato all around to form a shell. (Reserve inside of potato for mashed potatoes or another use.)
  4. Return potato shells to salt on sheet pan. Divide cheese and ham among potatoes and then add egg mixture.
  5. Carefully return potatoes to oven; bake at 350ºF until eggs are softly set, 15 to 20 minutes. Serve as an entrée with frisée salad dressed with balsamic vinaigrette.
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Yield: 4 servings

Martial Noguier
Cafe Des Architectes

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