Meat And Potato Quiche Recipes

MEAT AND POTATO QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
• Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
• Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
• Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
• Serve the quiche warm or at room temperature with the salad.

MEAT LOVER'S QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers, it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly and take care not to overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Combine the bacon, sausage, salami, and ham with the Monterey Jack and sprinkle it in an even layer in the crust.
• Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the parsley.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

MEAT AND POTATO QUICHE RECIPE

Steps:

• Adjust oven rack to middle position and preheat to 400°F. Roll out pie dough and fit into a 10-inch pie plate. Line pie dough with aluminum foil and weigh down with pie weights or beans. Bake until golden brown and set, 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to 375°F.
• Heat oil in a large skillet over medium-high heat until shimmering. Add onion, sausage, bacon and kielbasa and cook stirring often until onion is translucent and meats are browned, about 12 minutes. Remove onions and meats from skillet with a slotted spoon, leaving as much fat in the pan as possible.
• Place skillet and remaining fat back on heat and add diced potato. Cook, stirring often until potatoes are golden brown, about 10 minutes. Remove potatoes from pan with a slotted spoon and toss with meats.
• Scatter meat and potato mixture over baked pie crust. Whisk together beaten eggs and milk, season with salt and pepper and pour over meat mixture. Bake until eggs are puffed and cooked through, about 22 minutes. Allow to rest for 10 minutes before slicing and serving.

MEAT-AND-POTATO QUICHE

Steps:

• Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, about 10 minutes. , Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Bake until a knife inserted in center comes out clean, about 30 minutes.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

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!

MEAT & POTATO QUICHE

Steps:

• Preheat over to 425°F.
• In 9 inch pie pan mix together vegetable oil and shredded potato.
• Press evenly into pie crust shape.
• Bake 420 for 15 mins until just beginning to brown.
• Remove from oven.
• Filling:.
• Place cheese, diced meat and onion on top of potato crust.
• Beat together milk, eggs and seasonings.
• Pour onto other ingredients.
• Sprinkle with 1 tablespoon parsley flakes.
• Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.

MEAT AND POTATOES QUICHE (A.K.A. THE MAN'S QUICHE)

Steps:

• Preheat oven to 375 degrees.
• Cook up Ground beef until browned, drain, and place in bottom of uncooked pie crust.
• Mix potatoes and Cheese in a Mixing bowl.
• Mix eggs, heavy cream, salt, pepper and onion salt in small bowl and pour mixture over potatoes and cheese.
• Mix all ingredients together well and place into incooked pie crust with ground beef.
• Place into oven and cook for 45 to 55 min or until golden brown and mixture has set.

POTATO QUICHE

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.

MEAT AND POTATO QUICHE

Steps:

• Combine all crust ingredients and press into a 9 inch pie pan.
• Bake at 350° for 15 minutes.
• Remove from oven; set aside.
• For the filling, sauté garlic and onion in oil for 5 minutes.
• Combine the potatoes (reserving enough to make 1/2 cup mashed for the topping) and cheese with garlic and onion, chilies, salt and pepper.
• Mix well and spread over the beef crust.
• Combine all the topping ingredients and pour over the filling.
• Bake at 350° for 25-30 minutes.

POTATO & BACON QUICHE

Steps:

• Heat oven to 400ºF.
• Press pastry onto bottom and up side of 9-inch pie plate sprayed with cooking spray; trim edge.
• Layer potatoes, bacon and cheese in crust.
• Whisk remaining ingredients until blended; pour over ingredients in crust.
• Bake 30 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.