CRUSTLESS POTATO QUICHE
Make and share this Crustless Potato Quiche recipe from Food.com.
Provided by Fluffy
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grease a 9-inch pie plate.
- In a large bowl combine all ingredients except paprika and bacon; mix well.
- Pour into greased pie dish.
- Sprinkle with paprika.
- Bake for 30 to 40 minutes or until set.
- Sprinkle with bacon.
- Bake additional 5 minutes.
- Let stand 5 minutes before serving.
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.
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 CRUST QUICHE
I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish.
Provided by Robin Hopkins Fitzherbert
Categories 100+ Breakfast and Brunch Recipes Potatoes
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.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 32.2 g, Cholesterol 99 mg, Fat 14.8 g, Fiber 5.4 g, Protein 10.9 g, SaturatedFat 8.5 g, Sodium 211.1 mg, Sugar 3.4 g
POTATO AND BACON CRUSTLESS QUICHE
This is a wonderfully flavorful, light, and creamy quiche which is very hearty and stick-to-your-ribs thanks to the addition of the diced potato! I like to bake up a couple extra potatoes any time I'm baking some and keep them in the refrigerator, for recipes just like this one! You can change up the cheese to any flavor you'd prefer.
Provided by Rebekah Rose Hills
Categories Crustless Quiche
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep dish pie pan with nonstick cooking spray and set aside.
- Combine eggs, cream, milk, garlic powder, pepper, and salt in a large bowl. Whisk together until well blended. Dice baked potatoes. Stir potatoes and Cheddar cheese into egg mixture. Pour the mixture into the prepared pie pan.
- Bake in the preheated oven for 45 minutes. Remove and sprinkled the cooked, chopped bacon over the top. Return to the oven to continue to bake until the middle is cooked through and no longer very jiggly (a little bit of wiggle is ok - but eggs should be cooked through), 15 to 30 minutes. Allow to cool and set for at least 15 minutes before slicing and serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 12.7 g, Cholesterol 262.5 mg, Fat 27.2 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 14.5 g, Sodium 580.1 mg, Sugar 2.5 g
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