SHREDDED POTATO QUICHE
Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes, etc.
Provided by Susan Spickelmier
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
- Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
- In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
- Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.
Nutrition Facts : Calories 525.4 calories, Carbohydrate 23.3 g, Cholesterol 320.4 mg, Fat 42.5 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 21.6 g, Sodium 722.1 mg, Sugar 1.7 g
MINI QUICHES (CRUSTLESS)
A great easy cook ahead dish. I like to make these for my boys to eat for breakfast on the go. Good reheated in the microwave. They freeze wonderfully. I often make these with bratwurst sausage and a teaspoon of leftover Knorr® vegetable-spinach dip. Add mushrooms or olives if you like. You can get creative with ingredients.
Provided by Susie
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray.
- Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes . Drain and discard any excess grease.
- Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups.
- Beat eggs, potato flakes, and cream together in a bowl; season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups.
- Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 3.9 g, Cholesterol 177.4 mg, Fat 20.8 g, Fiber 0.3 g, Protein 14.6 g, SaturatedFat 9.7 g, Sodium 467.2 mg, Sugar 0.6 g
CRUSTLESS POTATO QUICHE
Make and share this Crustless Potato Quiche recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease a 9-inch pie plate.
- In a large bowl combine all ingredients except paprika and bacon; mix well.
- Pour into greased pie dish.
- Sprinkle with paprika.
- Bake for 30 to 40 minutes or until set.
- Sprinkle with bacon.
- Bake additional 5 minutes.
- Let stand 5 minutes before serving.
FETA, SWEET POTATO AND SPINACH CRUSTLESS QUICHE (GLUTEN-FREE)
A recipe originally from "Cathy's Kitchen" EnergyAustralia. This recipe is gluten-free as written - it does not contain flour
Provided by Jubes
Categories Lunch/Snacks
Time 50m
Yield 1 large quiche, 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a large flan dish, approximately 25-27cm in diamater.
- Heat the olive oil in a large non-stick frying pan, add onion and garlic and cook 1 minute.
- Add sweet potato and cook over moderate heat, stirring occasionally until golden brown, this should take about 10 minutes.
- Add spinach and cook, stirring 1 minute until spinach is wilted. Cool.
- Add feta cheese, stir to combine and place into prepared flan dish.
- Beat the 6 eggs in a large jug with milk, nutmeg and pepper and pour over vegetables in flan dish.
- Sprinkle with parmesan cheese and pinenuts and bake in a moderate oven 180°C 35-40 minutes until puffed and golden.
- Allow to stand for 5-10 minutes before slicing.
- Serve cut into wedges with a salad on the side, veges, chips or crusty bread rolls.
Nutrition Facts : Calories 236.1, Fat 12.2, SaturatedFat 6.4, Cholesterol 168.8, Sodium 444.3, Carbohydrate 19.8, Fiber 2.7, Sugar 5, Protein 12.1
POTATO AND BACON CRUSTLESS QUICHE
This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.
Provided by Rebekah Rose Hills
Categories Crustless Quiche
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
- Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
- Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g
QUICK AND EASY BREAKFAST POTATO QUICHE
Make and share this Quick and Easy Breakfast Potato Quiche recipe from Food.com.
Provided by Kimke
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 inch pie pan.
- In a large bowl, combine all ingredients except paprika and bacon.
- Mix well.
- Pour into greased pan, sprinkle with paprika.
- Bake at 350 degrees F for 30-40 minutes or until set.
- Sprinkle with bacon, bake an additional 5 minutes.
- Let stand 5 minutes before serving.
LAZY DAY BRUNCH CASSEROLE (CRUSTLESS QUICHE)
This is a very simple, but delicious brunch casserole - almost like a crustless quiche. We had this for our Lazy Day New Years brunch (our guests come in pajamas and stay that way all day - hence the name). It's very colourful and quick to throw together, especially if the cheese is grated and broccoli is chopped the day before. Don't chop the tomatoes ahead of time though as they tend to get soggy and lose flavour if refrigerated.
Provided by Just Call Me Martha
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Mix milk, flour and eggs well.
- Add the remaining ingredients and pour into 8 X 8 greased baking dish.
- Bake for 40-45 minutes.
- Let sit 10 minutes before serving.
CRUSTLESS BACON AND POTATO QUICHE
I made this for a church dinner by compiling my favorite parts of 2 different egg casseroles. The dish was scraped clean! This is good for Brunch, or for a main dish.
Provided by Cookin Okie
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350^. Spray 11x7 glass baking dish w/cooking spray. In baking dish, layer potatoes.
- In medium bowl, beat eggs, cottage cheese, oregano, and garlic powder w/wire whisk until well blended. Add green peppers, mushrooms, cooked bacon, and onions (withhold a few tablespoons of the green chives to sprinkle on top after baking).
- Pour egg mixture over the top of the hashbrowns. Top with shredded cheese. Bake for 30 minutes, or until knife inserted in center comes out clean. Top with the remaining chives and tomatoes, if desired. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 371.5, Fat 23.8, SaturatedFat 9.8, Cholesterol 266.4, Sodium 567.3, Carbohydrate 19.3, Fiber 1.6, Sugar 2.3, Protein 20.9
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Servings 6Calories 354 per servingTotal Time 1 hr
- Preheat oven to 375°F. In a 4- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium heat. Cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Stir in ham and bell pepper; cook 4 minutes more. Remove from heat. Stir in green onions.
- In a large bowl combine eggs, milk, parsley, salt, and black pepper. Stir in cooked potato mixture, and 1 cup of the cheese.
- Wipe out Dutch oven with paper towels (or wash and dry, if necessary); coat with nonstick cooking spray. Pour egg mixture into the Dutch oven. Sprinkle with the remaining 1/2 cup cheese and the panko. Drizzle with the remaining 1 Tbsp. olive oil. Bake, uncovered, 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool 15 to 30 minutes before serving.
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