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 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.
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.
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
CHORIZO AND POTATO QUICHE
I love to make this for my husband he loves it. Not only do they look great but they taste even better.
Provided by Karina Alcala
Categories Savory Pies
Time 1h
Number Of Ingredients 9
Steps:
- 1. Fill a pot with cold water and put in diced potatoes cook for 15 minutes. Saute chorizo in pan with a tbs. of olive oil. Drain potatoes an add to the pan with chorizo in it. Cook for 5 minute until potatoes brown a little. Turn off heat and let them cool down.
- 2. Get your pie crust ready in your pie plates. Add 1/4 of the cheeses in the bottom of each pie crust so when the custard cooks it won't seep through and make the pie crust soggy. In a large bowl add half and half, eggs, cheese, some salt and pepper about a 1/4 and a teaspoon of salt and pepper. Divide potato mixture between both pie plates add olives and green onions to both.
- 3. Add half of the egg mixture to one pie and the rest to the other. Cook in a 400 degree preheated oven for 30 minutes. Let it cool for 1 hour so the eggs can set.
LAID-BACK HOLIDAY BRUNCH
If the words "brunch buffet" make you think of rubbery scrambled eggs and mini boxes of cereal, forget the horrors of hotels past. I'm reclaiming the AM buffet for the holidays and turning it into an elegant board of small bites - a tradition that I love to do with my own family! Gooey croque monsieur skillet dip is a fantastic anchor for a French-accented spread. It serves as the centerpiece among other morning favorites such as pain au chocolat, babka and various pastries, creamy French-style scrambled eggs and fresh fruit.
Provided by Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 25
Steps:
- For the skillet croque monsieur dip: Position an oven rack in the upper third of the oven and preheat to broil.
- Put the milk in a microwave-safe cup or dish. Microwave until hot, about 1 minute. Whisk in the Dijon mustard until combined, then microwave for another 30 seconds.
- Meanwhile, heat a 10-inch ovensafe skillet over medium heat and add the butter. When melted, add the shallot and garlic and cook, stirring often, until softened and fragrant, 3 to 4 minutes. Reduce the heat to low. Add the flour all at once and cook, stirring with a wooden spoon until incorporated, about 2 minutes. Slowly pour in the hot milk mixture in a steady stream, whisking constantly. Increase the heat to medium low and cook, whisking constantly, until the sauce is slightly thickened, about 3 minutes. Reduce the heat to low. Whisk in the Gruyere, nutmeg, kosher salt to taste, a few grinds of pepper, 3 ounces of the ham and 1/3 cup of the Parmesan. Remove from the heat.
- Top the dip with the remaining 1 ounce ham, sprinkle with the remaining 2/3 cup Parmesan and finish with a few grinds of pepper. Place the thyme sprigs on top. Broil, rotating the skillet every minute to ensure even browning, until the top is golden brown, 2 to 3 minutes.
- Spread the sourdough slices on a baking sheet, drizzle with olive oil on both sides and sprinkle with sea salt. Broil, flipping halfway through, until golden on both sides, 3 to 4 minutes total.
- For the creamy scrambled eggs: Crack the eggs into a large mixing bowl. Add the half-and-half and 1/4 teaspoon kosher salt. Gently whisk until combined and uniformly yellow.
- Melt the butter in a nonstick skillet over medium heat. Pour in the egg mixture and let sit and cook for 10 seconds. Stir with a rubber spatula and continue to cook, stirring every 5 seconds and making sure to scrape up the cooked eggs from the bottom, until the mixture is set with medium-size creamy curds, about 5 minutes. If you prefer smaller curds, stir constantly until the eggs are just set. Transfer to a serving plate.
- For the brunch board: Put some Dijon mustard in a small bowl for serving. Put half of the sourdough toast on a corner of a large board or platter, along with the mustard and a spreading knife.
- Place a potholder in the center of a board and put the croque monsieur skillet on the potholder. Arrange the muffins, danishes, pain au chocolat, fruit and babka on separate boards placed around the croque monsieur dip. Place the plate of scrambled eggs on another empty board with the remaining toast slices. Top the eggs with the chives.
MEXICAN HOLIDAY BRUNCH QUICHE WITH CRISPY POTATO CRUST
Ready, Set, Cook! Special Edition Contest Entry: I love the unique flavor of chorizo and it goes perfectly with potatoes. I came up with this fabulous quiche while dreaming of a Mexican holiday. I didn't get the vacation but this delightful brunch dish is perfect for an at-home fiesta! Any breakfast sausage can be substituted for the chorizo. You may also substitute any mild white cheese for the Mexican cheese. Ole!!
Provided by karmacook
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400°F.
- Combine all crust ingredients in a medium mixing bowl. Stir until well combined. Spray a nine inch springform pan generously with cooking spray. Press crust ingredients firmly into the bottom of the pan. Bake for twenty minutes or until a beautiful golden brown, Reduce oven to 325°F.
- Meanwhile, place bacon in a medium non -stick skillet on medium heat. Remove chorizo from casings, crumble and add to bacon. Fry until well cooked, about eight minutes. Add bell pepper and green onion and cook until soft, another two minutes. Stir in chiles, sun dried tomatoes, salt, and cayenne. Turn off heat, cover, and allow to sit for five minutes.
- Drain any excess fat from mixture. Crumble or chop bacon. Return bacon to chorizo mixture and stir. Transfer mixture to potato crust and spread evenly. Sprinkle top with cheese.
- Combine eggs and milk in a medium mixing bowl. Whisk until frothy and pour over chorizo mixture. Bake until set, about fifty minutes.
- Allow to rest for five minutes while making sauce.
- Combine sour cream with cilantro in a small mixing bowl and stir well.
- Carefully run a table knife around edge of quiche. Remove from pan and place on a festive platter. Sprinkle with chopped green onion tops. Serve with sour cream sauce and enjoy!
Nutrition Facts : Calories 428, Fat 35.1, SaturatedFat 16.9, Cholesterol 239.6, Sodium 1156.3, Carbohydrate 9.2, Fiber 0.9, Sugar 3, Protein 19.3
BROCCOLI QUICHE IN POTATO CRUST
Very easy to throw together! We used to travel around the country in a beat up old motorhome, and this was a good dinner for us, as it doesn't take much kitchen space or much cleanup. It's from Secrets of Fat-Free Cooking, but I hate nonfat cheddar cheese and use lowfat instead. The original recipe called for 1 1/2 teaspoons of mustard, but we thought that was totally overpowering, and cut it way back. This one certainly leaves room for some playing around-you could change the vegetable or add your favorite herbs or spices, but we eat it just the way it is. Hope you enjoy!
Provided by BumblingBs
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
- Coat a 9 inch deep-dish pie pan with cooking spray.
- Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
- Pour the broccoli mixture over the crust.
- Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 232.1, Fat 3.8, SaturatedFat 1.4, Cholesterol 8.5, Sodium 770.5, Carbohydrate 28, Fiber 5.7, Sugar 3.7, Protein 22.9
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.
CHICKEN QUICHE WITH POTATO CRUST
Make and share this Chicken Quiche With Potato Crust recipe from Food.com.
Provided by Chris from Kansas
Categories Savory Pies
Time 55m
Yield 6-8 serving(s)
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.
CRISPY POTATO QUICHE
This recipe is from Creme de Colorado cookbook and it is fantastic. Just as good on day 2 and 3.... Use whatever cheeses you have on hand, but the Swiss and pepper jack combo is excellent.
Provided by Teresa Johnson
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Press thawed hash browns between paper towels to remove moisture.
- Fit hash browns into greased 10-inch pie plate, forming a solid crust.
- Brush crust with melted butter, making certain to brush top edges.
- Bake at 425F degrees 25 minutes.
- Remove from oven.
- Sprinkle cheeses evenly over bottom of crust.
- Beat half and half with eggs and seasoned salt.
- Pour over cheeses.
- Bake uncovered at 350F degrees 30-40 minutes or until knife inserted in center comes out clean.
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