Meat And Potato Quiche Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
• Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
• Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
• Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
• Serve the quiche warm or at room temperature with the salad.

Steps:

• Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, about 10 minutes. , Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Bake until a knife inserted in center comes out clean, about 30 minutes.

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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:

• Preheat over to 425°F.
• In 9 inch pie pan mix together vegetable oil and shredded potato.
• Press evenly into pie crust shape.
• Bake 420 for 15 mins until just beginning to brown.
• Remove from oven.
• Filling:.
• Place cheese, diced meat and onion on top of potato crust.
• Beat together milk, eggs and seasonings.
• Pour onto other ingredients.
• Sprinkle with 1 tablespoon parsley flakes.
• Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins 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 375 degrees.
• Cook up Ground beef until browned, drain, and place in bottom of uncooked pie crust.
• Mix potatoes and Cheese in a Mixing bowl.
• Mix eggs, heavy cream, salt, pepper and onion salt in small bowl and pour mixture over potatoes and cheese.
• Mix all ingredients together well and place into incooked pie crust with ground beef.
• Place into oven and cook for 45 to 55 min or until golden brown and mixture has set.

Steps:

• For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
• Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
• Custard; Whisk all ingredients together.
• Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
• Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.

Steps:

• Sift the flour and a pinch of salt into a large bowl. Add the butter and rub in until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 3 tbsp cold water, then quickly bring together to form a firm dough. Wrap well in cling film and allow to rest for 20 mins in the fridge.
• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface and line a deep 23cm tart tin. Cover with baking parchment and fill with baking beans. Cook for 20 mins, then remove the paper and beans and cook for 5-10 mins more until the tart case is pale and sandy in texture (see p14 for tips on making and baking pastry).
• Remove and turn the oven down to 160C/140C fan/gas 2. Spread the base of the tart with the potatoes, onions and cheddar. Whisk together the eggs, milk and cream, then season. Pour into the tart case and cook for 40-45 mins or until just set. Remove, cool on a wire rack then serve.

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.