Cheddar Pie With Hash Browns Potato Crust Food

HASH BROWN POTATO PIE

Steps:

• Heat oven to 350 degrees F.
• Beat together eggs and milk in a medium bowl; stir in potatoes, green onions, salt and pepper sauce. Stir in 1 cup of the cheese and half of bacon. Pour into greased 9-inch pie plate or quiche dish.
• Bake 25-30 minutes or until center is set. Sprinkle remaining bacon and 1/2 cup cheese over top of pie; continue baking 3 to 4 minutes or until cheese is melted.

CHEDDAR-TOPPED SHEPHERD'S PIE

Steps:

• Preheat oven to 450 degrees. Place potatoes in a large saucepan, and cover by 1 inch with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring, 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes. Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.
• Drain potatoes; return to pan. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.
• Pour beef filling into a 13-by-9-inch baking dish. Drop dollops of topping over filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes). Let stand 5 minutes before serving.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

BONNIE'S HASH BROWN POTATO PIE

Steps:

• 1. Preheat the oven to 425 degrees. Put the hash brown potatoes on the bottom and up the sides of an ungreased 9 inch pie plate. Drizzle the melted butter over the potatoes and pat into place to form crust. Place the dish in the microwave for 2 minutes on high. Remove the dish and bake at 425 degrees for 25 minutes.
• 2. Reduce oven temperature to 350 degrees. Layer the chopped ham, shredded cheese, red bell pepper, onion and jalapeno over the baked crust.
• 3. Whisk the eggs, milk, salt and pepper in a bowl until blended and pour over the prepared layers. Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Cover loosely with tin foil and let sit for about 10 minutes until set.
• 4. This is how it looks! Enjoy!

HASH BROWNS POTATO PIE

Steps:

• Heat oven to 350 degrees.
• Beat together eggs and milk in medium bowl.
• Stir in potatoes, green onions, salt, and pepper, sauce.
• Stir in 1 cup of the cheese and half the bacon.
• Pour into a greased 9 inch pie plate.
• Bake 25 to 30 minutes.
• Sprinkle with remaining bacon and 1/2 cup cheese over top.
• Continue baking for 3 to 4 minutes.

CHEDDAR PIE WITH HASH BROWNS POTATO CRUST

Steps:

• Grease a 9 or 10-inch deep-dish pie plate.
• In a bowl combine hash browns with about 1/4 cups finely chopped onions.
• Press into the prepared pie plate to form a crust.
• Sprinkle crust with a little seasoning salt or white salt and pepper, Romano or Parmesan cheese and garlic powder.
• Then sprinkle with the spinach, and then the feta cheese on top of the spinach.
• Top evenly with grated cheddar cheese.
• In a bowl whisk together eggs with half and half cream (or milk if using) and pour the egg mixture around the edge of the pie, (the egg mixture is only to sit around the edges that is why you start pouring around edges firstly).
• Sprinkle the remaining chopped onion on top of the cheddar cheese in the center of the pie.
• Sprinkle the dried parsley in a rind around the onions, the sprinkle the paprika around the parsley to make an outside ring.
• Refrigerate pie for 5-24 hours.
• When ready to bake set oven to 32°F.
• Bake for about 50-60 minutes, or until lightly browned.
• Cool and cut into 6 slices.
• Sprinkle the slices with grated Parmesan or Romano cheese when serving if desired.

HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHEDDAR CRUST

Steps:

• Process flour, sugar, and salt in a food processor. Add butter; pulse until pea-size lumps appear. Pulse in cheese. With processor running, add ice water; process just until dough comes together.
• Turn dough out; gather into a block. Wrap in plastic wrap. Refrigerate until cold, at least 30 minutes or up to 2 days.

CHEDDAR PIE DOUGH

Steps:

• Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. Add cheese; pulse until combined.
• Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. Dough can be frozen up to 1 month; thaw before using.