POTATO AND VEGETABLE QUICHE
Sweet and purple potatoes are layered in with eggs, leeks, fennel and seasonings that is poured over a buttery, flaky crust.
Provided by Janette
Categories Dinner Ideas
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375° F/190°C.
- To a make the pastry in a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it forms a ball and immediately stop.
- To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Remove the dough and knead a little on a floured board until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
- Add the potato slices to a large pan of boiling water and cook for 2 minutes, drain and lay out onto a towel to dry.
- Remove the pastry from the refrigerator and roll out onto a floured surface, 1-inch larger than the quiche pan.
- Roll the pastry over the rolling pin, lift and place into a 9-inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not trim. Do not stretch dough or it will shrink in the oven.
- Poke holes all over the bottom of the pastry using a fork. Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes.
- While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine.
- Remove the crust from the oven, remove the parchment paper and beans. Trim the excess crust from over the edges to make it look pretty.
- Return the crust back to the oven, uncovered for 5 more minutes until it start to brown. Remove from the oven and allow the crust to cool for a couple of minutes.
- Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge. Arrange more potato slices on top. Bake for 25-30 minutes until the eggs are set.
- Allow the quiche to sit for 15 minutes before slicing.
Nutrition Facts : Calories 548 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 16 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 591 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
POTATO AND VEGETABLE FRITTATA
This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.
Provided by PSPINRAD
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 25m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the broiler on your oven.
- In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
- Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
- Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
- Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
- Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g
POTATO & VEGETABLE QUICHE (NO PASTRY)
Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Temperature was not given so I have made a guesstimate and cooked mine for 1 hour at 190 C (375 F). Vegetables: use what you have to hand and you just fill up the dish :) REGION: New Zealand.
Provided by kiwidutch
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook potatoes, mash and add grated cheese and press into an oven dish.
- Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
- Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
- Cook for 40 minutes at 375 F (180 c) until brown.
Nutrition Facts : Calories 437.9, Fat 35, SaturatedFat 18.4, Cholesterol 194.8, Sodium 485.8, Carbohydrate 18.4, Fiber 1.8, Sugar 0.9, Protein 13.2
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