Potato Crusted Herb Quiche Recipes

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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.

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-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.

POTATO-CRUSTED HERB QUICHE



Potato-Crusted Herb Quiche image

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 7

1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Steps:

  • Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
  • Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

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 WITH SMOKED CHEDDAR AND CANADIAN BACON



Potato-Crusted Quiche with Smoked Cheddar and Canadian Bacon image

Provided by Karen Stocker

Categories     Egg     Potato     Brunch     Bake     Lunch     Cheddar     Ham     Winter     Bon Appétit     Maryland     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 11

Nonstick vegetable oil spray
1 1/4 pounds russet potatoes, peeled, sliced into 1/4-inch rounds
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1/2 teaspoon dried thyme
1 cup diced Canadian bacon
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces smoked cheddar cheese, grated (about 1 cup packed)

Steps:

  • Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use).
  • Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish.
  • Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

FAVORITE POTATO CRUST QUICHE--ANDREW WEIL, M.D.



Favorite Potato Crust Quiche--Andrew Weil, M.d. image

Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells.

Provided by Allybee Z

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

2 cups broccoli florets, chopped
1/2 medium onion, chopped
2 garlic cloves
2 tablespoons olive oil
5 mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon red chili pepper flakes
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
3 small red potatoes, washed and very thinly sliced
1/2 cup swiss cheese
1/4 cup milk
1/2 cup sour cream
6 eggs
1 medium tomatoes, sliced
3 tablespoons parmesan cheese

Steps:

  • Preheat oven to 375°F.
  • Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
  • Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
  • Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
  • Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
  • Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
  • Mix in the sautéed vegetables and the broccoli.
  • Pour into the potato lined pie pan.
  • Arrange the tomato slices on top and sprinkle with Parmesan cheese.
  • Bake for 1 hour, covering after 45 minutes if top browns.
  • Completely baked quiche should be very firm.
  • Let cool 15 minutes and then serve.

Nutrition Facts : Calories 215.8, Fat 13.1, SaturatedFat 5.3, Cholesterol 173.9, Sodium 261.9, Carbohydrate 15, Fiber 1.6, Sugar 2, Protein 10.3

FRESH HERBS QUICHE



Fresh Herbs Quiche image

Perfect for brunch-or any meal, reallly-this easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 6h

Number Of Ingredients 11

1 3/4 cups all-purpose flour, plus more for dusting
1 teaspoon coarse salt
1 stick cold unsalted butter, cut into pieces
1 large egg, plus 1 large egg yolk
3 tablespoons ice water
6 large eggs
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup packed small herb sprigs, such as chervil and dill, on top (if making 2 quiches, double amount)

Steps:

  • Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
  • Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
  • Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
  • Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
  • Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
  • Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
  • Arrange herb sprigs on top. Bake 10 minutes at 375 degrees, then about 55 minutes at 325 degrees. Let cool about 1 hour before serving.

HERB CRUSTED POTATOES



Herb Crusted Potatoes image

This is a yummy alternative to traditional fried french fries. Recipe from Light and Tasty Magazine and one of my favorite ways to have potatoes. Don't be afraid of the herbs - they will not be overpowering in the finished product. If you do not like a strong pepper flavor definitely go to the lower amount suggested. Quick, easy, tasty, healthy.

Provided by JackieGK

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs yukon gold potatoes
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4-1/2 teaspoon black pepper

Steps:

  • Cut potatoes into wedges. Add to mixing bowl.
  • Toss potatoes with olive oil. Add each seasoning one at a time, tossing between each seasoning to evenly coat.
  • Arrange on a single layer on baking sheet which is lined with quick release foil or spraying with nonstick cooking spray. I actually put a cooling rack on top of my baking sheet for all around crisping. I find this gives a good result.
  • Bake at 425 for 40-45 until crisp tender (will depend on what size you cut the potatoes) and browned. Still once if not elevated on rack while cooking. I like them on the very crispy side and while they look overbrowned are very delicious!
  • Serving size is approximately one cup.

Nutrition Facts : Calories 180.6, Fat 3.6, SaturatedFat 0.5, Sodium 298, Carbohydrate 34.8, Fiber 3.4, Sugar 1.5, Protein 3.3

HERB-CRUSTED POTATOES



Herb-Crusted Potatoes image

With just a few minutes of prep, you can toss these savory potatoes into the oven to bake. Seasoned with fresh rosemary and herbs, they bring a pleasantly bold flavor to any meal. -Light & Tasty Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 pounds Yukon Gold potatoes, cut into wedges
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper

Steps:

  • In a large bowl, toss potatoes with oil. Combine the seasonings; sprinkle over potatoes and toss to coat. , Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 40-45 minutes or until tender, stirring once.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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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From therecipes.info


POTATO-CRUSTED HERB QUICHE | PUNCHFORK
1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices; 1 tablespoon extra-virgin olive oil; 3 large eggs; 3/4 cup whole milk; 3/4 cup heavy cream; 1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley; Kosher salt …
From punchfork.com


SHREDDED POTATO CRUST QUICHE RECIPES - ALL INFORMATION ABOUT …
Quiche with Hash Brown Potato Crust - Kevin Lee Jacobs tip www.agardenforthehouse.com. Making, forming, and blind-baking the crust: Preheat the oven to 400°F, and lightly grease a deep dish pie pan with non-stick spray.
From therecipes.info


SLICED POTATO CRUST QUICHE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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Top Asked Questions

What is the best way to make a potato Quiche?
This Potato-Crusted Quiche gets extra flavor from sour cream, cheddar and cheddar cheese. 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.
How to bake quiche with vegetables?
Season with salt and pepper to taste. Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top. Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set.
Can you use raw hash brown potatoes in a quiche?
Hash brown potatoes make a deliciously simple crust in this clever, no-fuss vegetable quiche. "Awesome!" says home cook Myra C. "We didn't have any hash brown potatoes so I shredded raw potatoes and it worked great!"
Can you freeze a baked potato for Quiche?
Tip the potato into the cake tin and press it up the sides of the tin and across the base, to make a firm case for the quiche. Put the tin into the freezer for 2-3 hours, or until frozen solid. Preheat the oven to 200C (180C fan).

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