Potato Vegetable Quiche Recipes

VEGETABLE POTATO QUICHE

Steps:

• In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

POTATO AND VEGETABLE QUICHE

Steps:

• Preheat oven to 375° F/190°C.
• To a make the pastry in a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it forms a ball and immediately stop.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove the dough and knead a little on a floured board until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
• Add the potato slices to a large pan of boiling water and cook for 2 minutes, drain and lay out onto a towel to dry.
• Remove the pastry from the refrigerator and roll out onto a floured surface, 1-inch larger than the quiche pan.
• Roll the pastry over the rolling pin, lift and place into a 9-inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not trim. Do not stretch dough or it will shrink in the oven.
• Poke holes all over the bottom of the pastry using a fork. Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes.
• While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine.
• Remove the crust from the oven, remove the parchment paper and beans. Trim the excess crust from over the edges to make it look pretty.
• Return the crust back to the oven, uncovered for 5 more minutes until it start to brown. Remove from the oven and allow the crust to cool for a couple of minutes.
• Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge. Arrange more potato slices on top. Bake for 25-30 minutes until the eggs are set.
• Allow the quiche to sit for 15 minutes before slicing.

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!

POTATO & VEGETABLE QUICHE (NO PASTRY)

Steps:

• Cook potatoes, mash and add grated cheese and press into an oven dish.
• Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
• Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
• Cook for 40 minutes at 375 F (180 c) until brown.