Chicken Potato Quiche Recipes

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
• Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
• Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
• Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until set and golden, about 25 minutes.

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.

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!

Steps:

• Combine eggs, cottage cheese, flour, pepper, and hot sauce and stir well. Stir in cheese, chicken, and green onions. Set aside.
• Coat a pie plate with butter, oil or non-stick spray. Slice the potatoes 1/4 inch thick and place the slices in a single layer over the bottom and sides of the pan, creating a "crust". Carefully pour the egg mixture onto the potatoes so as not to disturb them too much.
• Bake uncovered at 375 degrees F for 40-45 minutes. Allow to cool at room temperature for 5-10 minutes.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
• Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
• Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
• Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.

Steps:

• Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
• Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust. , In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.