Potato Quiche Food

POTATO CRUST QUICHE

Steps:

• In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 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!

MEAT AND POTATO QUICHE

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.

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

SHREDDED POTATO QUICHE

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.

POTATO SPINACH AND CHEDDAR QUICHE

Steps:

• Preheat oven to 350 degrees.
• Roll out pie crust and place into deep dish pie plate, crimping the edges. Set aside in the fridge or freezer until ready to use.
• In a large bowl, whisk together the eggs, and cream until combined. Stir in cheeses, spinach, garlic, rosemary, chilves, salt, and pepper. Once that is mixed, fold in the roasted potatoes. Pour the mixture into the pie plate.
• Place pie plate onto a foil lined baking sheet to avoid any bubbling over. Bake on the middle rack for 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool on a wire rack until warm. Or cool completely and chill. Can be eaten hot or cold.

MINI POTATO QUICHES

Steps:

• 1.Heat the oven to 350°F.
• 2.Spray 12 individual ½-cup ramekins with baking spray; set aside.
• 3.In a 10-inch non-stick cooking pan, over medium heat, heat the olive oil.
• 4.Add the hash browns, green onions, green peppers, red onions, and red peppers.
• 5.Cook, over medium heat, stirring occasionally, until the potatoes are lightly browned (5 to 6 minutes).
• 6.Place the potato mixture evenly in the bottom of each ramekin.
• 7.In a large mixing bowl place the eggs, half and half, sour cream, cheese, flour, and baking powder. Using a wire whisk, mix well.
• 8.Pour the egg mixture evenly over the potato mixture in the ramekins.
• 9.Sprinkle each ramekin with the crumbled bacon.
• 10.Bake until the eggs are set (about 20 minutes).
• 11.Serve each with an additional dollop of sour cream, if desired. Refrigerate leftovers.

MEAT & POTATO QUICHE

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

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.

SAUSAGE-POTATO QUICHE

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add sausage, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add sausage, potato, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

POTATO AND ONION QUICHE

Steps:

• CRUST: Blend together the chips and butter.
• Press into a pie dish and refridgerate until needed.
• FILLING: Saute onions in butter til soft.
• Beat together the eggs and cream.
• Stir in onion and parsley.
• Season to taste.
• Pour into prepared crust and bake at 350F for 1 hour until set.
• Switch oven off and leave quiche in oven for 20 minutes before serving.

POTATO-CRUSTED QUICHE

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.

CRISPY POTATO QUICHE

Steps:

• Press thawed hash browns between paper towels to remove moisture.
• Fit hash browns into greased 10-inch pie plate, forming a solid crust.
• Brush crust with melted butter, making certain to brush top edges.
• Bake at 425F degrees 25 minutes.
• Remove from oven.
• Sprinkle cheeses evenly over bottom of crust.
• Beat half and half with eggs and seasoned salt.
• Pour over cheeses.
• Bake uncovered at 350F degrees 30-40 minutes or until knife inserted in center comes out clean.

POTATO QUICHE

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.

CRUSTLESS POTATO JALAPEñO QUICHE

Steps:

• Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
• Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
• In a small skillet over medium heat, add the olive oil.
• Saute the onion and potato for about 5 minutes, until they're starting to soften.
• Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
• Spread the cooked vegetables in an even layer in the pie plate.
• In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
• Pour the custard into the pie dish, and sprinkle the cheese all over.
• Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
• Cut the quiche into 6 slices and serve.

POTATO-CRUSTED QUICHE

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.