POTATO-CRUSTED QUICHE RECIPE BY TASTY
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
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
MEXICAN TACO QUICHE
A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!
Provided by RockingItCountryStyle
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
- Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.
Nutrition Facts : Calories 528.4 calories, Carbohydrate 20.7 g, Cholesterol 197.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 19.3 g, Sodium 1011.2 mg, Sugar 5 g
CRISPY POTATO QUICHE
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
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 CRUST QUICHE
Tasty quiche recipe, and a bit different than your usual one. You can jazz it up with some herbs if you like. Easy and tasty, without all the hassle of rolling out a pastry crust.
Provided by MarieRynr
Categories Brunch
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil and potatoes.
- Press into a buttered 9 inch pie plate.
- Bake in a 425*F oven for 15 minutes.
- Spread onion in crust, then sprinkle on cheese.
- Top with ham slivers.
- Beat together egg, milk and seasonings.
- Pour over ham.
- Bake at 350*F for 30 minutes, or until a knife inserted near the centre comes out clean.
- Serves 4.
- P.S. After you have grated the potatoes, squeeze as much water as you can out of them with your hands. This makes a drier mixture and you won't have a soggy crust.
Nutrition Facts : Calories 389.6, Fat 22.8, SaturatedFat 7.8, Cholesterol 146.3, Sodium 861, Carbohydrate 26.4, Fiber 2.9, Sugar 2.2, Protein 20
BROCCOLI QUICHE IN POTATO CRUST
Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!
Provided by BumblingBs
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
- Coat a 9 inch deep-dish pie pan with cooking spray.
- Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
- Pour the broccoli mixture over the crust.
- Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 770.5, Carbohydrate 28, Fiber 5.7, Sugar 3.7, Protein 22.9
CHICKEN QUICHE WITH POTATO CRUST
Make and share this Chicken Quiche With Potato Crust recipe from Food.com.
Provided by Chris from Kansas
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Pat hash browns with paper towels to remove excess moisture.
- Press into a well-greased 9-in pie plate; brush with butter.
- Bake at 425 for 20-25 minutes or until lightly browned.
- Reduce heat to 350.
- Sprinkle cheese and chicken into the crust.
- In a bowl, beat the eggs, cream and salt; pour over chicken.
- Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
- Let stand for 5 minutes before cutting.
MEXICAN HOLIDAY BRUNCH QUICHE WITH CRISPY POTATO CRUST
Ready, Set, Cook! Special Edition Contest Entry: I love the unique flavor of chorizo and it goes perfectly with potatoes. I came up with this fabulous quiche while dreaming of a Mexican holiday. I didn't get the vacation but this delightful brunch dish is perfect for an at-home fiesta! Any breakfast sausage can be substituted for the chorizo. You may also substitute any mild white cheese for the Mexican cheese. Ole!!
Provided by karmacook
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Combine all crust ingredients in a medium mixing bowl. Stir until well combined. Spray a nine inch springform pan generously with cooking spray. Press crust ingredients firmly into the bottom of the pan. Bake for twenty minutes or until a beautiful golden brown, Reduce oven to 325°F.
- Meanwhile, place bacon in a medium non -stick skillet on medium heat. Remove chorizo from casings, crumble and add to bacon. Fry until well cooked, about eight minutes. Add bell pepper and green onion and cook until soft, another two minutes. Stir in chiles, sun dried tomatoes, salt, and cayenne. Turn off heat, cover, and allow to sit for five minutes.
- Drain any excess fat from mixture. Crumble or chop bacon. Return bacon to chorizo mixture and stir. Transfer mixture to potato crust and spread evenly. Sprinkle top with cheese.
- Combine eggs and milk in a medium mixing bowl. Whisk until frothy and pour over chorizo mixture. Bake until set, about fifty minutes.
- Allow to rest for five minutes while making sauce.
- Combine sour cream with cilantro in a small mixing bowl and stir well.
- Carefully run a table knife around edge of quiche. Remove from pan and place on a festive platter. Sprinkle with chopped green onion tops. Serve with sour cream sauce and enjoy!
Nutrition Facts : Calories 428, Fat 35.1, SaturatedFat 16.9, Cholesterol 239.6, Sodium 1156.3, Carbohydrate 9.2, Fiber 0.9, Sugar 3, Protein 19.3
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