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 VEGETARIAN QUICHE RECIPE WITH ZUCCHINI, TOMATOES & FETA RECIPE - (4.1/5)
Provided by CarolineNGa
Number Of Ingredients 16
Steps:
- Crust: Preheat the oven to 425°F. Lightly coat a deep 9-inch pie dish with cooking spray. With a paper towel or kitchen towel, squeeze the excess moisture out of the shredded potato. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish. Bake until the potatoes are golden brown on the edges, 17 to 20 minutes. Quiche: Lower the oven heat to 375°F. While the crust is baking, whisk the eggs, egg white and milk together in a large bowl. Whisk in the smoked paprika, salt and pepper. Stir the grated zucchini into the egg mixture, and pour the entire mixture into the prepared crust. Sprinkle the tomatoes, feta cheese and green onion evenly over the egg mixture. Bake at 375°F until the egg is set in the center and starting to brown, 25 to 35 minutes. Let the quiche cool for about 10 minutes. Cut and serve. Calories 108.4 / Total Fat 4.8g / Saturated Fat 1.7g / Cholesterol 74.9mg / Sodium 396mg / Total Carbohydrates 11.3g / Fiber 1.9g / Sugars 2.2g / Protein 5.4g / WW (Old Points) 2 / WW (Points+) 3
ZUCCHINI AND TOMATO QUICHE
Every year I find myself with more zucchini and tomatoes in my garden than I can possibly use. Fortunately, I discovered the perfect place for them in this quiche. Feel free to add in some of those other extra vegetables you may have on hand as well. Just follow the instructions for the egg mixture filling, then get crazy making vegetable selections of your own.
Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions, zucchini, and bell pepper, if using, and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions, zucchini, and bell pepper across the bottom of the pie shell.
- Sprinkle the tomatoes over the vegetables. Evenly distribute the cheese of your choice over the tomatoes.
- In a medium bowl, using an electric mixer set on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the vegetables, tomatoes, and cheese layers.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Zucchini and Tomato Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
ZUCCHINI BAKE WITH FETA AND TOMATOES
Make and share this Zucchini Bake With Feta and Tomatoes recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking dish.
- Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
- Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
- Repeat until all the vegetables are used.
- Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
- Bake for 35 to 45 minutes.
SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
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