Copper Mountain Quiche Recipes Recipe For Potato

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.

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.

POTTER'S MEDITERRANEAN QUICHE

Steps:

• Preheat the oven to 170c/fan 150c/gas 5.
• Gently sautee the red onion in a little olive oil for 5 minutes on low heat.
• Add the wine and garlic and cook for a further 2 minutes.
• Place the tomatoes on a baking tray, lightly season with salt and pepper and roast in the oven for 15 minutes.
• Sift the flour, baking powder and salt into a mixing bowl, pouring any left over bran on top. Using the tips of your fingers, rub the butter into the flour until it resembles breadcrumbs. Gradually add the cold water and mix lightly until the dough forms a ball. Knead gently, then wrap in clingfilm and place in the refridgerator for 20 minutes.
• Take the tomatoes out of the oven and leave to rest to one side.
• Meanwhile, In a mixing bowl, pour in the soya milk, 200g of the grated parmesan, the juice and zest of the lemon. Add the eggs, mixing thoroughly. Add the spinach.
• Take the dough from the fridge and roll out onto a lightly-floured surface and use to line a 12-inch fluted flan tin with a removeable base (metal is better to use, rather than ceramic, as it conducts more heat and produces a better pastry base) Gently push the pastry down into the edges. Make a few fork pricks and fill with ceramic beans (alternatively, you can place a round of baking parchment on top and fill with dry rice)
• Bake in the oven for 10 minutes or until lightly golden.
• Remove the pastry base from the oven and spoon over some of the garlic and onion, sprinkle over 100g of the parmesan, then half of the custard mixture, continue this process until all mixture has been used.
• Finish the top with the remaining 100g of parmesan, sprinkled over the top and a few basil leaves scattered.
• Bake in the oven for 40-45 minutes (remember the quiche will cotinue to cook once you have taken it out of the oven)
• Allow to cool in the tin, then remove to a wire cooling rack and drizzle with olive oil.
• Serve immediately with fresh leaves or a warm potato salad. Refridgerate for up to 4 days (if you can resist)
• enjoy ;)

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!

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.

COPPER MOUNTAIN QUICHE

Steps:

• Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed.
• Place the flour mixture in a 10" pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350°F.
• Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture.
• In a large bowl, combine the spinach with the two tablespoons flour. Add the cheddar and Swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions.
• Pour the mixture into the chilled pastry shell and bake for 1 hour, or until set. Serve warm.

COPPER MOUNTAIN QUICHE

Steps:

• Combine the butter, cream cheese, and 1 cup of the flour in a small bowl. Mix with a pastry blender or fork, cutting the butter and cream cheese into the flour until a consistently crumbly mixture is formed. Place the flour mixture in a 10-inch pie plate or quiche pan, and press evenly to form a crust. Refrigerate. Pre-heat the oven to 350 degrees. Cook the spinach in a pot of lightly salted boiling water, drain well, and chop. Drain the spinach again on paper towels to remove all excess moisture. In a large bowl, combine the spinach with the 2 tablespoons flour. Add the cheddar and swiss cheeses, eggs, mayonnaise, milk, bacon bits or crumbled bacon, mushrooms, and green onions. Pour the mixture into the chilled pastry shell and bake for 1 hour or until set. Serve warm.

NEW POTATO, SPRING ONION & MONTGOMERY CHEDDAR QUICHE

Steps:

• Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
• Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.

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.

COPPER COUNTRY QUICHE

Steps:

• In food processor with steel blade or in large mixer bowl, cut butter and cream cheese into the 1 c flour until mixture forms a smooth dough. Refrigerate for 1 hour.
• Roll doughh out to fit a 9" pie pan or quiche pan. Freeze 10 minutes.
• In a large saucepan, cook the spinach over medium heat for a few minutes, until the spinach wilts, Drain and chop. Drain on paper towel.
• In a large bowl, combine spinach with the remaininng 2 Tbsp flour, Mix in the remaining ingredients. Pour into prepared pie shell.
• Bake at 350 degrees for 50-60 minutes until quiche has set in the center.