Crispy Potato Quiche Recipes

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POTATO-CRUSTED QUICHE



Potato-Crusted Quiche image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 medium russet potatoes, peeled
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs plus 3 egg yolks
2 cups half-and-half
3/4 cup chopped fresh chives
Pinch of freshly grated nutmeg
1 1/2 cups grated fontina or gruyere cheese (about 6 ounces)

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.

SHREDDED POTATO QUICHE



Shredded Potato Quiche image

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

1 (16 ounce) package frozen shredded hash brown potatoes, thawed
¼ cup butter, melted
5 eggs, lightly beaten
1 ½ cups shredded Swiss cheese
1 cup cooked ham
¼ cup milk
salt and pepper to taste

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



Potato-Crusted Quiche Recipe by Tasty image

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

1 lb russet potato
3 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon grated parmesan cheese
5 eggs
1 cup milk
½ cup tomato, diced
¼ cup green onion, sliced
½ cup bacon, cooked and chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder

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 CRUST QUICHE



Potato Crust Quiche image

My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

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.

Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.

CRISPY POTATO QUICHE



Crispy Potato Quiche image

This recipe is from Creme de Colorado cookbook and it is fantastic. Just as good on day 2 and 3.... Use whatever cheeses you have on hand, but the Swiss and pepper jack combo is excellent.

Provided by Teresa Johnson

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (24 ounce) package frozen hash browns
1/3 cup melted butter
1 cup shredded jalapeno pepper cheese
1 cup shredded swiss cheese
1/2 cup half-and-half
2 eggs
1/4 teaspoon seasoning salt

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.

CRISPY POTATO CRUST



Crispy Potato Crust image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

3 Idaho potatoes, peeled and grated
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon unsalted butter
1/2 cup chopped onion
2 cups sliced mushrooms
1 1/2 cups grated Swiss cheese
4 eggs
1 1/2 cups light cream
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
  • In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
  • Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
  • Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

POTATO QUICHE



Potato Quiche image

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

8 ounces butter (room temperature)
8 ounces cream cheese (room temperature)
2 cups pastry flour
1 teaspoon dried thyme
3 eggs, beaten
1/2 cup mayonnaise
1 cup milk
2 teaspoons flour
1 leek, stalk chopped
1 yukon gold potato, cooked and sliced
1/2 cup ham, cubed
1 cup swiss cheese, shredded

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-CRUSTED QUICHE



Potato-Crusted Quiche image

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

3 cups ORE-IDA Shredded Hash Brown Potatoes, thawed
1/4 cup butter, melted
3 eggs
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 green onions, sliced

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

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Top Asked Questions

How long do you bake Quiche 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!
What to do with Quiche crust?
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. 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.
What is the best way to make quiche with mashed potatoes?
Mashed potatoes form the base of this hearty vegetable quiche. For best results, let the quiche stand for about 10 minutes before slicing into wedges for serving. "This is great!" says home cook Shutter bug 1. "I added sun dried tomatoes in olive oil."
What kind of potatoes should I use for vegetable Quiche?
Mashed potatoes form the base of this hearty vegetable quiche. For best results, let the quiche stand for about 10 minutes before slicing into wedges for serving. "This is great!" says home cook Shutter bug 1. "I added sun dried tomatoes in olive oil." Hash brown potatoes make a deliciously simple crust in this clever, no-fuss vegetable quiche.

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