Meat And Potatoes Quiche Aka The Mans Quiche Recipes

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MEAT AND POTATO QUICHE



Meat and Potato Quiche image

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

1 sheet refrigerated pie dough (from a 14-ounce package)
1 pound bulk sweet or hot Italian sausage
6 slices bacon, chopped
1 cup leftover mashed potatoes
6 large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
1 medium head frisee or romaine
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil

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-AND-POTATO QUICHE



Meat-and-Potato Quiche image

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

3 tablespoons canola oil
3 cups shredded peeled potatoes, well drained
1 cup shredded part-skim mozzarella cheese
3/4 cup cooked taco meat
1/4 cup chopped onion
1 cup heavy whipping cream
5 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

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 AND POTATOES QUICHE (A.K.A. THE MAN'S QUICHE)



Meat and Potatoes Quiche (A.k.a. the Man's Quiche) image

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

1 (9 inch) frozen pie crusts (uncooked)
12 ounces ground beef
2 cups hash brown potatoes
2 cups sharp cheddar cheese
1 pint heavy cream
4 eggs
1 tablespoon salt
1 tablespoon black pepper or 1 tablespoon white pepper
1 tablespoon onion salt or 1 tablespoon onion powder

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

MEAT LOVERS' QUICHE



Meat Lovers' Quiche image

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

Half a 14.1-ounce package refrigerated pie crusts
4 slices bacon
1 pound ground country sausage
1/2 cup half-and-half
2 teaspoons Miss Brown's House Seasoning, recipe follows
6 large eggs, beaten
1/2 cup diced country ham
2 large green onions, chopped
1 cup shredded sharp white Cheddar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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.

THE REAL MAN'S QUICHE



The Real Man's Quiche image

This is an adaptation of a recipe that was given to me by a friend a couple of decades ago when I was a newlywed. It is still one of my family's favorites. It is great to pull out of the freezer when I don't have time to cook.

Provided by Grammerose

Categories     One Dish Meal

Time 1h20m

Yield 2 quiches

Number Of Ingredients 13

1 1/2 lbs ground beef
2 9-inch deep dish pie crusts, unbaked
1/2 cup sliced fresh mushrooms, any kind
1/2 cup chopped fresh broccoli
1/2 cup chopped canned artichoke heart
1 cup shredded fresh parmesan cheese
1 cup shredded mild cheddar cheese
2 teaspoons onion powder
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon seasoning salt
6 eggs
2 cups whipping cream

Steps:

  • Bake pie crusts 5 minutes at 425 degrees F.
  • Brown meat and drain well.
  • Steam broccoli and mushrooms.
  • Mix broccoli, mushrooms, artichokes and meat together and spread in pie shell.
  • Sprinkle Parmesan and Cheddar cheeses over meat and vegetable mixture in shells.
  • Beat eggs, cream and seasonings together and pour over meat pie filling.
  • Bake at 425 degrees F.
  • for 15 minutes then reduce heat to 300 degrees F.
  • and bake 35 minutes more.
  • This makes two quiches so there is an extra one to freeze or share with another real man!

Nutrition Facts : Calories 2910.7, Fat 228.7, SaturatedFat 113.4, Cholesterol 1295.2, Sodium 2513.6, Carbohydrate 83, Fiber 5.1, Sugar 9.6, Protein 129

MAKEOVER REAL-MAN QUICHE



Makeover Real-Man Quiche image

This quiche is one of my husband's favorites, probably because it has bacon. Sometimes I add sliced fresh white or baby portobello mushrooms and saute them with the onions for more "meatiness." The makeover version looks wonderful! - Ruby Hochstetler, Holland, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 2 quiches (8 servings each).

Number Of Ingredients 12

2 sheets refrigerated pie crust
8 bacon strips
2 large onions, chopped
8 large egg whites
4 large eggs
3 cups fat-free milk
3 cups shredded part-skim mozzarella cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped sun-dried tomatoes (not packed in oil)
2 tablespoons cornstarch
1 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • On a lightly floured surface, unroll crusts. Transfer to two 9-in. pie plates. Trim crust to 1/2 in. beyond edge of plate; flute edges., In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain and crumble. In the same skillet, saute onions until tender., In a large bowl, whisk the egg whites, eggs, milk, cheese, spinach, onions, tomatoes, cornstarch, basil and pepper. Divide between crusts. Sprinkle with bacon., Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 248 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 378mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 13g protein.

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