POTATO-CRUSTED QUICHE RECIPE BY TASTY
Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder
Provided by Alix Traeger
Categories Lunch
Yield 5 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams
POTATO-CRUSTED QUICHE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
- Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.
HEALTHIER POTATO QUICHE CRUST
This simple potato slice crust works well with a variety of quiches. Use with unpeeled potatoes; and the recipe is for a 9-inch deep dish crust.
Provided by ChefWhiz
Categories Savory Pies
Time 5m
Yield 9 inch, 5 serving(s)
Number Of Ingredients 2
Steps:
- Use nonstick cooking spray to coat a 9-inch deep dish pie pan.
- Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
- Pour the quiche mixture into the crust.
- Spray the exposed edges of the potatoes lightly with cooking spray before baking the quiche at the temperature and time called for.
Nutrition Facts : Calories 65.6, Fat 0.1, Sodium 5.1, Carbohydrate 14.9, Fiber 1.9, Sugar 0.7, Protein 1.7
POTATO-CRUSTED QUICHE
Explore the creamy, cheesy appeal of our Potato-Crusted Quiche. This Potato-Crusted Quiche gets extra flavor from sour cream, cheddar and cheddar cheese.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.
- Bake 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.
- Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 290, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 155 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
POTATO-CRUST TOMATO-BACON QUICHE
Basically, this easy quiche is made with everything they like-eggs, bacon and tomatoes-all in a Parmesan-mashed potato crust.
Provided by My Food and Family
Categories Cheese
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
- Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
- Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
- Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
- Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 125 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
CHICKEN QUICHE WITH POTATO CRUST
Make and share this Chicken Quiche With Potato Crust recipe from Food.com.
Provided by Chris from Kansas
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pat hash browns with paper towels to remove excess moisture.
- Press into a well-greased 9-in pie plate; brush with butter.
- Bake at 425 for 20-25 minutes or until lightly browned.
- Reduce heat to 350.
- Sprinkle cheese and chicken into the crust.
- In a bowl, beat the eggs, cream and salt; pour over chicken.
- Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before cutting.
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