Potato Vegetable Quiche Recipes

POTATO AND VEGETABLE QUICHE

Steps:

• Preheat oven to 375° F/190°C.
• To a make the pastry in a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it forms a ball and immediately stop.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove the dough and knead a little on a floured board until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
• Add the potato slices to a large pan of boiling water and cook for 2 minutes, drain and lay out onto a towel to dry.
• Remove the pastry from the refrigerator and roll out onto a floured surface, 1-inch larger than the quiche pan.
• Roll the pastry over the rolling pin, lift and place into a 9-inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not trim. Do not stretch dough or it will shrink in the oven.
• Poke holes all over the bottom of the pastry using a fork. Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes.
• While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine.
• Remove the crust from the oven, remove the parchment paper and beans. Trim the excess crust from over the edges to make it look pretty.
• Return the crust back to the oven, uncovered for 5 more minutes until it start to brown. Remove from the oven and allow the crust to cool for a couple of minutes.
• Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge. Arrange more potato slices on top. Bake for 25-30 minutes until the eggs are set.
• Allow the quiche to sit for 15 minutes before slicing.

VEGETABLE POTATO QUICHE

Steps:

• In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

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!

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

SPRING VEGETABLE QUICHE WITH NEW POTATOES, ARUGULA, AND CHEDDAR

Steps:

• Preheat the oven to 400°F.
• Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
• Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
• Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.

POTATO CRUST QUICHE

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.

POTATO & VEGETABLE QUICHE (NO PASTRY)

Steps:

• Cook potatoes, mash and add grated cheese and press into an oven dish.
• Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
• Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
• Cook for 40 minutes at 375 F (180 c) until brown.

SPRING VEGETABLE QUICHE RECIPE BY TASTY

Steps:

• Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
• Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
• Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
• Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
• Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
• In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
• Spread 3 ounces of the goat cheese across the bottom.
• Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
• Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
• Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
• Enjoy!

VEGETARIAN QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 375 degrees.
• Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
• Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• While potato-crust is cooking, work on the veggies.
• Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• Beat the eggs in a bowl with the evaporated milk.
• After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• Spread the cooked onions and peppers evenly in the pie pan.
• Spread the broccoli (and carrots) evenly over the onions and peppers.
• Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
• Sprinkle the rest of cheese over the veggies.
• Carefully pour the milk and egg mixture into the deep dish pie pan.
• Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• Cool for 5 to 10 minutes before serving.