Favorite Potato Crust Quiche Andrew Weil Md Recipes

POTATO-CRUSTED HERB QUICHE

Potato-Crusted Herb Quiche image

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 7

Ingredients

1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

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.

POTATO CRUST QUICHE

Potato Crust Quiche image

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

Categories Breakfast Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 large egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

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.

FAVORITE POTATO CRUST QUICHE--ANDREW WEIL, M.D.

Favorite Potato Crust Quiche--Andrew Weil, M.d. image

Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells.

Provided by Allybee Z

Categories One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 cups broccoli florets, chopped
1/2 medium onion, chopped
2 garlic cloves
2 tablespoons olive oil
5 mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon red chili pepper flakes
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
3 small red potatoes, washed and very thinly sliced
1/2 cup swiss cheese
1/4 cup milk
1/2 cup sour cream
6 eggs
1 medium tomatoes, sliced
3 tablespoons parmesan cheese

Steps:

Preheat oven to 375°F.
Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
Mix in the sautéed vegetables and the broccoli.
Pour into the potato lined pie pan.
Arrange the tomato slices on top and sprinkle with Parmesan cheese.
Bake for 1 hour, covering after 45 minutes if top browns.
Completely baked quiche should be very firm.
Let cool 15 minutes and then serve.

Nutrition Facts : Calories 215.8, Fat 13.1, SaturatedFat 5.3, Cholesterol 173.9, Sodium 261.9, Carbohydrate 15, Fiber 1.6, Sugar 2, Protein 10.3

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