POTATO-CRUSTED QUICHE RECIPE BY TASTY
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
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
SLIMMING WORLD EASY PEASY TASTY QUICHE
This is such an adaptable dish which is not just for slimmers alone. This is the basic mix, but you can add any combinations of veg and or meat. On an original day you can have bacon, ham, fish or chicken along with most veg (no peas corn or potatoes), on a green day you can have whatever veg you fancy. I would soften them first in a heavy pan sprayed with low fat cooking spray. I like to top it with sliced tomato to give it the authentic quiche look, but you can also sprinkle a small amount of cheese on the top if you wish. Fresh herbs would also be a nice addition, just play around with the things you like and find a combination that suits you. This recipe easily doubles and is syn free (depending on the meat/veg combinations)
Provided by Frugal Fifer
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat oven to gas 5.
- In a small oven proof dish, I use a rectangular pyrex one which is 20cm x 15 cm, place the eggs and seasoning, beat well and mix in the cottage cheese.
- Add any of the suggested fillings in description if using.
- Top with slices of tomato, or cheese if you are using that.
- Cook in oven for 40 minutes till set. Leave to cool for a few minutes. Serve warm or at room temperature. Delicious with a nice crisp salad.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
SUPER SPEEDY CHEAT QUICHE RECIPE BY TASTY
This might be the quickest quiche you'll ever make!
Provided by Tristan Fisher
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 190C and grease a tart tin with the belted butter.
- Push 1 tortilla wrap into the cake tin make push to get right into the edges of the tart tin. Next brush the top of the tortilla wrap with melted butter then push the remaining tortilla wrap over the top. Brush with a little more oil and place in the oven for 10 minutes or until starting to turn golden brown.
- Meanwhile move onto preparing your filling. Crack 4 eggs into a measuring jug along with the milk, cream and nutmeg. Whisk until fully combined.
- Next add three quarters of the cheese and three quarters of the bacon. Whisk until fully combined.
- Remove the cheat quiche case from the oven and carefully pour the egg mix into the tart tin. Top with the remaining cheese & bacon. Bake in the oven for 15 minutes or until the eggs are cooked through and the center of the quiche no longer jiggles.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 12 grams, Fat 17 grams, Fiber 0 grams, Protein 19 grams, Sugar 0 grams
CHEESY QUICHE
Provided by Trisha Yearwood
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
- Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
- Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.
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