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!
Yield 8 servings Number Of Ingredients 6 Steps:
In a bowl, mix potato slices with oil, salt, pepper and Parmesan cheese. Layer in a pie pan and bake for 15 minutes at 400°F. Mix all other ingredients in a small bowl. Take out par cooked potato mixture and pour liquid mixture onto potatoes. Put back in the oven and bake at 350°F for an additional 20 minutes until the egg has set. Let cool and slice into 8 pie slices. Serve alongside fresh fruit. Enjoy!
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.
Time 1h25m Yield 4-6 serving(s) Number Of Ingredients 12 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.
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.
Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 375˚F (190˚C). Poke a few slits through the skin of the sweet potato with the tip of a knife, then microwave on high for 1 minute. Let cool. Cut off the ends of the sweet potato, then peel. Thinly slice the sweet potato into ⅛ inch (3 mm) thick slices. Add the sweet potato slices to a bowl and toss with olive oil, salt, and pepper. Arrange the sweet potato slices in a 9-inch (23 cm) round baking dish, slightly overlapping so they cover the sides and bottom. Bake for 20-25 minutes, or until the potatoes are softened. In a medium bowl, beat the eggs, salt, and pepper. Add the milk, garlic, and sun-dried tomatoes and whisk to combine. Spread the spinach over the sweet potato crust. Pour in the egg mixture. Top with goat cheese crumbles. Bake for 30 minutes, or until the center of the dish is set and no longer jiggles. Cool for 10 minutes before slicing. Enjoy!
Yield 8 servings Number Of Ingredients 12 Steps:
Preheat oven to 425°F (220°C). Add the cauliflower to the bowl of a food processor and pulse until finely crumbled. Place in microwave-safe dish and microwave for 5 minutes. Allow to cool completely. Place cooked cauliflower into a towel and squeeze out as much water as possible. Discard liquid. Add the cauliflower to a bowl with 1 egg, parmesan cheese, garlic powder, and ¼ teaspoon salt in a bowl. Press crust mixture evenly into tart plate, making sure to go up the sides of the plate. Bake for 15-18 minutes, until golden. Set aside to cool. Reduce oven temperature to 375°F (190°C). In a separate bowl, whisk together 5 eggs, milk, crumbled feta cheese, ½ teaspoon salt, and pepper. In a medium skillet, heat olive oil over medium heat. Add asparagus pieces and cook until slightly tender. Add the spinach and cook until wilted. Place asparagus and spinach mixture on the bottom of the cooked cauliflower crust. Pour egg and cheese mixture over the top and sprinkle with green onions. Bake for 45 minutes, or until quiche is set and slightly golden. Let cool for 15 minutes before serving. Enjoy!
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 350˚F (180˚C). In a bowl, add broccoli, potatoes, 1 cup (100 g) cheddar, ½ teaspoon salt salt, and ¼ teaspoon pepper. Stir to combine. Grease a 9-inch (23 cm) nonstick tart pan with olive oil. Pour the broccoli mixture into the pan. Press evenly into the pan and the sides of the pan until firm using a measuring cup. Bake for 45 minutes until the potatoes begin to brown. In a bowl, mix together the eggs, broccoli, tomatoes, onion, remaining cheddar, half-and-half, and the rest of the salt and pepper. Pour the egg mixture into the cooked crust. Bake for 25 minutes until eggs are firm. Let cool, then serve. Enjoy!
