Potato Crusted 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 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.

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 CRUST QUICHE



Potato Crust Quiche image

I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish.

Provided by Robin Hopkins Fitzherbert

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 8

3 potatoes, peeled and cut into chunks
¼ cup butter, cut into pieces
2 eggs
1 (5 ounce) can evaporated milk
1 (16 ounce) package frozen mixed vegetables, thawed
½ cup shredded Cheddar cheese
1 tablespoon dry bread crumbs
salt and black pepper to taste

Steps:

  • Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
  • Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 32.2 g, Cholesterol 99 mg, Fat 14.8 g, Fiber 5.4 g, Protein 10.9 g, SaturatedFat 8.5 g, Sodium 211.1 mg, Sugar 3.4 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

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

BAKED POTATO QUICHE (WITH POTATO CRUST)



Baked Potato Quiche (With Potato Crust) image

Wanted to make a quiche without making crust containing flour. Cook time does not include preparing the crust.

Provided by Maiden77

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 egg
2 tablespoons sour cream
3 cups instant potato flakes
1/4 cup cold butter
1/8 teaspoon salt
1/2 cup cheddar cheese, shredded
5 eggs
1 (12 ounce) can evaporated milk
1/2 cup sour cream
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup swiss cheese, shredded
1/2 lb bacon, cooked and crumbled
1/4 cup green onion, chopped
1/2 cup cheddar cheese, Shredded

Steps:

  • Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using.
  • Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside.
  • Reduce the oven temperature to 350 degrees.
  • Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper.
  • Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.).
  • Sprinkle the top with the shredded cheddar.
  • Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.

Nutrition Facts : Calories 1030.4, Fat 74.7, SaturatedFat 36.9, Cholesterol 445.3, Sodium 1349.3, Carbohydrate 49.6, Fiber 3.3, Sugar 3.7, Protein 41

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 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.

POTATO-CRUSTED QUICHE WITH BACON RECIPE BY TASTY



Potato-Crusted Quiche With Bacon Recipe by Tasty image

Here's what you need: small russet potatoes, turkey bacon, shredded cheddar cheese, 2% milk, eggs, salt and pepper

Provided by Allison Sinclair

Yield 8 servings

Number Of Ingredients 6

5 small russet potatoes
4 pieces turkey bacon, cooked
½ cup shredded cheddar cheese
1 cup 2% milk
5 eggs
salt and pepper, and grated Parmesan cheese

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!

Nutrition Facts : Calories 276 calories, Carbohydrate 35 grams, Fat 8 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams

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

POTATO-CRUST CHICKEN QUICHE



Potato-Crust Chicken Quiche image

Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup shredded pepper Jack cheese
1 cup diced cooked chicken
4 large eggs
1 cup half-and-half cream or milk
1/2 teaspoon salt

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.

Nutrition Facts :

POTATO-CRUSTED QUICHE WITH HAM AND CHEESE



Potato-Crusted Quiche with Ham and Cheese image

Mouthwatering ham plus two types of cheese on top of a crispy potato crust make our Potato-Crusted Quiche with Ham and Cheese a real crowd-pleaser.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

4 cups ORE-IDA Potatoes O'Brien
3 Tbsp. oil
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
3 oz. chopped OSCAR MAYER CARVING BOARD Slow Cooked Ham (about 1/2 cup)

Steps:

  • Heat oven to 400ºF.
  • Cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Whisk in milk. Add shredded cheese and ham; mix well.
  • Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 40 to 45 min. or until knife inserted near center comes out clean.

Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 170 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g

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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. Remove from the oven and cool for 10 minutes before slicing. Serve warm.
From kingarthurbaking.com


10 BEST POTATO QUICHE CRUSTLESS RECIPES | YUMMLY
2022-06-23 Skinny Crustless Spinach, Red Pepper, and Feta Quiche Yummly. 0% plain Greek yogurt, feta cheese crumbles, shredded low fat mozzarella cheese and 11 more. Sweet Potato Quiche Holy Cow! Vegan Recipes. sage leaves, savory, extra firm tofu, olive oil, whole wheat pastry flour and 10 more.
From yummly.com


CRUSTLESS POTATO JALAPEñO QUICHE - SKINNYTASTE
2022-01-22 Cook the quiche filling: Sauté the onion and potatoes until they soften, and then add the jalapeño, chili powder, and paprika. Spread the vegetables in an even layer in the pie dish. Prep the eggs: Whisk the eggs, milk, half and half, and salt. Assemble: Pour the egg mixture over the veggies in the pie dish, sprinkle with cheese, and top with ...
From skinnytaste.com


POTATO CRUSTED QUICHE | MYFITNESSPAL
2018-01-16 Preheat the oven to 400°F. Coat an 8-inch cast-iron skillet with cooking spray, and set aside. Pat the shredded potatoes with a paper towel to remove some of the moisture. Line the potatoes along the bottom and sides of the greased skillet, pressing down slightly. Coat the top with more cooking spray.
From blog.myfitnesspal.com


SWEET POTATO CRUST QUICHE - FIT FOODIE FINDS
2021-04-02 Crust. Preheat oven to 425ºF and wipe a 9-inch circular pan (we used a cast iron that is 2.5-inches in depth) with olive oil and sprinkle with cornmeal. Set aside. Start your crust by placing the grated sweet potato in a medium-sized bowl. Sprinkle with 1/4 teaspoon salt and let sit for 15-20 minutes.
From fitfoodiefinds.com


SWEET POTATO CRUSTED QUICHE - MEANING FULL LIVING
Add the chopped broccoli and kale and sauté. If using garlic powder, add it as you sauté the veggies. Whisk eggs in a separate bowl and add almond milk or liquid of choice. Arrange sautéed veggies in an even layer on the sweet potato crust. Then pour the whisked eggs over the veggies. Season with salt and pepper.
From meaningfullliving.com


POTATO CRUSTED QUICHE - RECIPES | NOAHSTRENGTH.COM
2020-11-21 To finish, bake the quiche at 340°F for 17 minutes in a convection oven. Preparation 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. Ingredients CRUST: 4 cups coarsely shredded uncooked potatoes (about 4 large) 1/2 cup chopped onion 1 large egg ...
From noahstrength.com


POTATO LEEK QUICHE WITH NO-ROLL CRUST - JOY THE BAKER
2022-03-23 While the potatoes cook, melt butter in a medium skillet over medium heat. Add the thinly sliced leeks and cook until softened and almost translucent, about 5 minutes. Remove from heat and set aside. In a medium bowl whisk together eggs, …
From joythebaker.com


HEALTHY POTATO-CRUSTED VEGETARIAN QUICHE RECIPE
2013-08-26 The quiche: Lower the oven heat to 375 degrees F. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper. Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust. Sprinkle the tomatoes, feta cheese and green onion evenly over ...
From cookincanuck.com


POTATO CRUSTED MINI QUICHE • CURIOUS CUISINIERE
2017-04-18 Instructions. Preheat your oven to 350F. If making mashed potatoes: Place diced potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes until soft. Drain all but ¼ c of the cooking liquid. Using an electric hand mixer, mash potatoes with garlic and salt to a very smooth consistency.
From curiouscuisiniere.com


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