MEAT-AND-POTATO QUICHE
This hearty dish is welcome anytime, of course, but our family especially enjoys it at breakfast! It just seems to get the day off to an extra good start. -Esther Beachy, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, about 10 minutes. , Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Bake until a knife inserted in center comes out clean, about 30 minutes.
Nutrition Facts : Calories 377 calories, Fat 29g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
MEAT LOVER'S QUICHE
This quiche with a homemade crust is packing bacon, ham, salami and Italian sausage.
Provided by Food Network Kitchen
Time 3h30m
Yield 6-8
Number Of Ingredients 15
Steps:
- Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
- Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
MEAT AND POTATO QUICHE RECIPE
There are those that consider quiche to be a delicate, light and-dare I say, feminine dish. This quiche goes against many of those traits by setting sausage, kielbasa and bacon in the classic egg custard and pastry crust.
Provided by Sydney Oland
Categories Breakfast and Brunch Sausage
Time 40m
Yield 1 quiche
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and fit into a 10-inch pie plate. Line pie dough with aluminum foil and weigh down with pie weights or beans. Bake until golden brown and set, 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375°F.
- Heat oil in a large skillet over medium-high heat until shimmering. Add onion, sausage, bacon and kielbasa and cook stirring often until onion is translucent and meats are browned, about 12 minutes. Remove onions and meats from skillet with a slotted spoon, leaving as much fat in the pan as possible.
- Place skillet and remaining fat back on heat and add diced potato. Cook, stirring often until potatoes are golden brown, about 10 minutes. Remove potatoes from pan with a slotted spoon and toss with meats.
- Scatter meat and potato mixture over baked pie crust. Whisk together beaten eggs and milk, season with salt and pepper and pour over meat mixture. Bake until eggs are puffed and cooked through, about 22 minutes. Allow to rest for 10 minutes before slicing and serving.
COUNTRY QUICHE
Bacon, eggs, and cheese, all blended in a pie crust!
Provided by Angela
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
- In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
- Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 13.4 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 1 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 453 mg, Sugar 0.9 g
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
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
MEAT & POTATO QUICHE
This tastes great! Please note: Recipe also calls for a chopped onion and a tsp of parsley flakes which were forgotten at time of entering!
Provided by Northern_Reflectionz
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 425°F.
- In 9 inch pie pan mix together vegetable oil and shredded potato.
- Press evenly into pie crust shape.
- Bake 420 for 15 mins until just beginning to brown.
- Remove from oven.
- Filling:.
- Place cheese, diced meat and onion on top of potato crust.
- Beat together milk, eggs and seasonings.
- Pour onto other ingredients.
- Sprinkle with 1 tablespoon parsley flakes.
- Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.
MEAT AND POTATO QUICHE
Sausage, bacon and mashed potatoes make this a hearty quiche that pairs well with a light and crisp frisee salad.
Provided by Food Network Kitchen
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
- Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
- Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
- Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
- Serve the quiche warm or at room temperature with the salad.
MEAT LOVERS' QUICHE
Chock full of a trifecta of bacon, sausage and ham, you better believe no one will go hungry after a slice of this quiche. Store-bought pie dough means this dish comes together quickly, and it's the perfect way to use up breakfast meat in your fridge.
Provided by Kardea Brown
Categories main-dish
Time 1h30m
Yield 1 (9-inch) quiche; 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.
- Whisk together the half-and-half, Miss Brown's House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.
- Stir together all ingredients in a small bowl. Store in an airtight container.
MEAT AND POTATO QUICHE
Not your usual quiche. The crust is made of meat! Don't be scared over the amount of garlic in this recipe. It is wonderful and keeps the vampires at bay LOL!
Provided by kzbhansen
Categories Potato
Time 1h10m
Yield 1 Quiche, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine all crust ingredients and press into a 9 inch pie pan.
- Bake at 350° for 15 minutes.
- Remove from oven; set aside.
- For the filling, sauté garlic and onion in oil for 5 minutes.
- Combine the potatoes (reserving enough to make 1/2 cup mashed for the topping) and cheese with garlic and onion, chilies, salt and pepper.
- Mix well and spread over the beef crust.
- Combine all the topping ingredients and pour over the filling.
- Bake at 350° for 25-30 minutes.
Nutrition Facts : Calories 776.5, Fat 43, SaturatedFat 18.3, Cholesterol 231.8, Sodium 1214.3, Carbohydrate 54, Fiber 5.5, Sugar 4.9, Protein 42.9
POTATO QUICHE
This potato quiche has a delicious crust. The recipe comes courtesy of Ettore's Resturant and Bakery in Sacramento, CA.
Provided by Barb G.
Categories Ham
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
- Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
- Custard; Whisk all ingredients together.
- Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
- Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.
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
MEAT AND POTATOES QUICHE (A.K.A. THE MAN'S QUICHE)
A wonderful ground beef and potato quiche for those guys who wanna stick to the traditional food groups meat and starches.
Provided by tribal138
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cook up Ground beef until browned, drain, and place in bottom of uncooked pie crust.
- Mix potatoes and Cheese in a Mixing bowl.
- Mix eggs, heavy cream, salt, pepper and onion salt in small bowl and pour mixture over potatoes and cheese.
- Mix all ingredients together well and place into incooked pie crust with ground beef.
- Place into oven and cook for 45 to 55 min or until golden brown and mixture has set.
Nutrition Facts : Calories 1265.4, Fat 100.5, SaturatedFat 48.5, Cholesterol 491, Sodium 2737.6, Carbohydrate 48.5, Fiber 3.2, Sugar 3.3, Protein 42.3
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