Quiche With Potato Crust Recipes

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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 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.

SPINACH QUICHE WITH POTATO CRUST



Spinach Quiche with Potato Crust image

While this recipe is delicious using ingredients exactly as listed, it's also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. -Heather King, Frostburg, Maryland

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1 package (24 ounces) refrigerated mashed potatoes
2 tablespoons olive oil, divided
8 ounces sliced fresh mushrooms
2 garlic cloves, minced
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
6 bacon strips, cooked and crumbled or 1/3 cup bacon bits
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 large eggs
1 cup 2% milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 284 calories, Fat 17g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 495mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.

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 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.

VEGETARIAN QUICHE WITH POTATO CRUST



Vegetarian Quiche With Potato Crust image

My family absolutely loves quiche, but I didn't make it frequently due to the hydrogenated oils from the pie crust and the extra calories from the heavy cream. It took me several years to perfect this recipe to make it low fat while maintaining the richness and flavor. The idea of using potato for the crust came from Elizabeth's O'Brien Quiche recipe (thank you Elizabeth!) and this was the final substitution I needed for honing this recipe. Because I cram so much into this deep dish quiche, it is very filling. I like to serve sliced melon (water- or cantelope) for dessert.

Provided by Lowfat Linda

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package frozen hash brown potatoes, thawed or mostly thawed
1 tablespoon olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 1/2 cups broccoli florets
1/2 cup carrot, shredded (optional)
5 slices vegetarian bacon, cooked and crumbled
2 cups reduced-fat sharp cheddar cheese, shredded
5 large eggs
1 cup evaporated skim milk (2/3 of a can)

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.

Nutrition Facts : Calories 265.5, Fat 10.7, SaturatedFat 3.6, Cholesterol 164.6, Sodium 422.1, Carbohydrate 22.1, Fiber 1.6, Sugar 6.1, Protein 20.4

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

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From flashinthepans.com


POTATO CRUST QUICHE | KING ARTHUR BAKING
Preheat oven to 450°F. Grease a 9" or 10" deep-dish pie pan. Set up a strainer over a bowl. Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid. When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour. Grate the potatoes into the strainer.
From kingarthurbaking.com


QUICHE POTATO CRUST RECIPES | SPARKRECIPES
SparkPeople closed in August 2021 so you can no longer save or track recipes. You can still search and find our health recipes here.
From recipes.sparkpeople.com


QUICHE WITH POTATO CRUST RECIPE? – MY CATHOLIC KITCHEN
2022-04-05 Potatoes are shredded in a row. Press the potato slices into the pie plate, which will make a crust. Baking the crust should begin, so add almond milk and eggs. If the crust is already cooked, pour the egg/veggie mixture into it plus 20 minutes more in the oven if you plan on removing it from the oven. Pour quiche once a day and serve it after ...
From mycatholickitchen.com


BACON CHEDDAR QUICHE WITH SWEET POTATO CRUST - RACHEL COOKS®
2016-05-20 Bake sweet potato crust for 20 minutes at 350F°. Meanwhile, fry bacon pieces in a large skillet over medium heat until browned and crispy. Remove bacon pieces to a paper towel lined plate, reserving 1 tablespoon of bacon grease in pan. Keeping heat on medium, add onion to bacon grease and cook until translucent.
From rachelcooks.com


GLUTEN-FREE QUICHE LORRAINE WITH A POTATO CRUST
2017-10-04 In a large bowl, add the eggs, almond milk, salt, pepper, and nutmeg. Whisk well. Then, mix in in the bacon pieces and the cooked onions and shallots. Fold in the gruyere cheese. Pour the egg mixture into the pie dish with the pre-cooked potato crust. Make sure the egg mixture is evenly in the pie dish. Bake at 350 degrees for 30- 35 minutes ...
From perchancetocook.com


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