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
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.
Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 349mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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
VEGETARIAN QUICHE WITH POTATO CRUST
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
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
VEGAN BREAKFAST QUICHE WITH SIMPLY POTATOES HASH BROWN CRUST
Ready, Set, Cook! Special Edition Contest Entry: This is a recipe I created. It is a vegetarian style quiche made with tofu and nutritional yeast flakes, onion, garlic, spinach, and a few spices. I also used a bit of coconut milk which, when cutting out cheese in a recipe, adds a bit of creaminess. Although coconut milk is high in saturated fat, it is also full of fiber and has been found to be very healthy. I also used Simply Potatoes hash browns for crust. It is really healthy without the eggs and cholesterol.
Provided by kindcookintexas
Categories Breakfast
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position. Preheat the oven to 375 degrees F.
- Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
- Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
- Saute the onion until translucent and slightly golden.
- Add the garlic and cook until fragrant, about 30 seconds.
- Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
- Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
- Press into pie (hash brown) crust.
- Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
- Bake @ 375 for 45 minutes.
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