POTATO CRUST QUICHE
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
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
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
POTATO-CRUSTED HERB QUICHE
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
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
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
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
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.
SHREDDED POTATO QUICHE
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
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
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
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
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
Time 55m
Yield 8 servings.
Number Of Ingredients 16
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-CRUST CHICKEN QUICHE
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
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
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 :
HEALTHIER POTATO QUICHE CRUST
This simple potato slice crust works well with a variety of quiches. Use with unpeeled potatoes; and the recipe is for a 9-inch deep dish crust.
Provided by ChefWhiz
Categories Savory Pies
Time 5m
Yield 9 inch, 5 serving(s)
Number Of Ingredients 2
Steps:
- Use nonstick cooking spray to coat a 9-inch deep dish pie pan.
- Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
- Pour the quiche mixture into the crust.
- Spray the exposed edges of the potatoes lightly with cooking spray before baking the quiche at the temperature and time called for.
Nutrition Facts : Calories 65.6, Fat 0.1, Sodium 5.1, Carbohydrate 14.9, Fiber 1.9, Sugar 0.7, Protein 1.7
BROCCOLI QUICHE WITH MASHED POTATO CRUST
A great way to use up some broccoli in a tasty quiche with a very different, easy crust.
Provided by stackhawkley
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
- Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
- Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
- Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 33.5 g, Cholesterol 140.2 mg, Fat 14.7 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 6.9 g, Sodium 574.9 mg, Sugar 5.7 g
POTATO CRUST QUICHE
Tasty quiche recipe, and a bit different than your usual one. You can jazz it up with some herbs if you like. Easy and tasty, without all the hassle of rolling out a pastry crust.
Provided by MarieRynr
Categories Brunch
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix oil and potatoes.
- Press into a buttered 9 inch pie plate.
- Bake in a 425*F oven for 15 minutes.
- Spread onion in crust, then sprinkle on cheese.
- Top with ham slivers.
- Beat together egg, milk and seasonings.
- Pour over ham.
- Bake at 350*F for 30 minutes, or until a knife inserted near the centre comes out clean.
- Serves 4.
- P.S. After you have grated the potatoes, squeeze as much water as you can out of them with your hands. This makes a drier mixture and you won't have a soggy crust.
Nutrition Facts : Calories 389.6, Fat 22.8, SaturatedFat 7.8, Cholesterol 146.3, Sodium 861, Carbohydrate 26.4, Fiber 2.9, Sugar 2.2, Protein 20
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Ratings 31Calories 168 per servingCategory Breakfast
- Grate potatoes. Squeeze as much liquid out of potatoes with a paper towel or dish towel. In a bowl, toss grated potatoes with 1 tablespoon flaxseed cooking oil.
- Press the potatoes into the pie plate to form a crust. Bake the crust in the oven for 20 minutes or until edges start to brown.
- While crust is baking, whisk together eggs + almond milk. Chop vegetables + stir into egg mixture with seasonings.
POTATO CRUST QUICHE RECIPE | KING ARTHUR BAKING
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3.9/5 (7)Calories 279 per servingTotal Time 1 hr 5 mins
- 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.
- Press out any extra liquid, then combine with the onion mixture, mixing to combine., Pat the mixture into pie pan and up the sides.
- Bake for 25 minutes to let the steam escape., After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown.
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