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 2h40m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes. Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.
Time 1h25m Yield 6 to 8 servings Number Of Ingredients 8 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.
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.
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!
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.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using. Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside. Reduce the oven temperature to 350 degrees. Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper. Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.). Sprinkle the top with the shredded cheddar. Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.
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.
Yield Serves 4 to 6 Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Spray 10-inch glass pie dish with vegetable oil spray. Steam potato rounds until just tender, about 6 minutes. Transfer to rack and cool. Line prepared pie dish with enough potato rounds to cover, overlapping slightly (reserve any remaining potatoes for another use). Heat olive oil in heavy large saucepan over medium-high heat. Add onion, red bell pepper and thyme and sauté 5 minutes. Add Canadian bacon; sauté until heated through, about 1 minute. Spoon bacon mixture over potatoes in pie dish. Whisk eggs, salt and pepper in large bowl to blend. Mix in cheese. Pour egg mixture over bacon mixture in dish. Bake quiche until set in center, about 35 minutes. Cool 20 minutes. Cut into wedges. Serve warm or at room temperature.
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 1h5m Yield 6 servings Number Of Ingredients 7 Steps:
Heat oven to 375ºF. Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate. Bake 20 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions. Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 min. or until center is set and crust is golden brown. Let stand 5 min. before serving.
Time 50m Yield 6-8 servings. 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.
More about “potato crusted quiche recipes”
Time 1h10m Yield 8 servings Number Of Ingredients 7 Steps:
Heat oven to 400ºF. Cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Whisk in milk. Add shredded cheese and ham; mix well. Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 40 to 45 min. or until knife inserted near center comes out clean.
