Potato Crusted Quiche Recipe By Tasty

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!

POTATO-CRUSTED QUICHE WITH BACON RECIPE BY TASTY

Steps:

• In a bowl, mix potato slices with oil, salt, pepper and Parmesan cheese. Layer in a pie pan and bake for 15 minutes at 400°F.
• Mix all other ingredients in a small bowl.
• Take out par cooked potato mixture and pour liquid mixture onto potatoes. Put back in the oven and bake at 350°F for an additional 20 minutes until the egg has set.
• Let cool and slice into 8 pie slices. Serve alongside fresh fruit.
• Enjoy!

POTATO CRUST QUICHE

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.

POTATO QUICHE

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.

BROCCOLI QUICHE WITH MASHED POTATO CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
• Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
• Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
• Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

SPINACH & SUN-DRIED TOMATO SWEET POTATO CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool.
• Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices.
• Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper.
• Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom.
• Bake for 20-25 minutes, or until the potatoes are softened.
• In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine.
• Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles.
• Bake for 30 minutes, or until the center of the dish is set and no longer jiggles.
• Cool for 10 minutes before slicing.
• Enjoy!

CAULIFLOWER-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Add the cauliflower to the bowl of a food processor and pulse until finely crumbled.
• Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely.
• Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid.
• Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl.
• Press crust mixture evenly into tart plate, making sure to go up the sides of the plate.
• Bake for 15-18 minutes, until golden. Set aside to cool.
• Reduce oven temperature to 375°F (190°C).
• In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper.
• In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender.
• Add the spinach and cook until wilted.
• Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions.
• Bake for 45 minutes, or until quiche is set and slightly golden.
• Let cool for 15 minutes before serving.
• Enjoy!

BROCCOLI CHEDDAR QUICHE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine.
• Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup.
• Bake for 45 minutes until the potatoes begin to brown.
• In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper.
• Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm.
• Let cool, then serve.
• Enjoy!