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
SALMON AND POTATO QUICHE
Make and share this Salmon and Potato Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put the salmon in medium skillet; add enought water to cover (or use half water/half white wine); bring to a simmer, cover, and poach over low heat for about 30 minutes or until flaky.
- Transfer salmon to a plate or shallow dish; peel the skin away and discard; remove any bones and dark flesh; flake salmon and set aside.
- Put the potatoes in a saucepan; add enough water to cover.
- Bring to a boil, lower heat and cook until tender; drain.
- In a medium skillet, melt the butter over medium heat; add in scallions; cook/stir for 2 minutes; take skillet from heat.
- Sprinkle to cooked potatoes over the bottom of pie shell.
- Spoon the scallions over the potatoes.
- In a mixing bowl, stir together the flaked salmon, dill, and 1/4 cup white wine; season with salt and pepper.
- Spoon mixture over the onions and potatoes.
- In another mixing bowl, add the cream and eggs; whisk until well blended.
- Pour into pie shell.
- Bake in a 350° oven for about 35-40 minutes or until set and golden (may need to cover pie shell edges with foil to keep from getting too brown).
- Cut into pie wedges and serve.
Nutrition Facts : Calories 454.4, Fat 33.1, SaturatedFat 15.3, Cholesterol 225.2, Sodium 274, Carbohydrate 22.3, Fiber 2.1, Sugar 0.9, Protein 15.3
SALMON, DILL & POTATO TART
This delicious smoked salmon tart makes a light alternative for lunch
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
- Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
- Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.
Nutrition Facts : Calories 327 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.67 milligram of sodium
SWEET POTATO AND SALMON QUICHE
Make and share this Sweet Potato and Salmon Quiche recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C Line a baking tray with baking paper. Place sweet potato, in a single layer, on tray. Spray with oil and season with salt and pepper. Roast for 20 minutes or until tender and golden.
- Heat a non-stick frying pan over medium heat. Spray with oil. Add onions, garlic and spinach. Cook for 1 to 2 minutes or until spinach is wilted. Remove from heat.
- Reduce oven to 180°C Spray a 20cm (base) round springform pan with oil. Spray 1 pastry sheet with oil and fold in half crossways. Place pastry sheet in pan to line base and sides. Repeat with remaining pastry (see note).
- Spoon sweet potato over pastry base. Spoon over spinach mixture. Place salmon in a bowl and flake with a fork. Spoon salmon and feta over spinach mixture. Whisk eggs, milk and salt and pepper in a jug. Pour over filling.
- Bake quiche for 40 minutes or until set. Cool in pan for 10 minutes. Release sides of pan. Slice quiche and serve with salad.
- Note: Lining with filo pastry: Working quickly, spray 1 sheet with oil (cover remaining sheets with damp tea towel). Fold in half to form a rectangle. Place in pan. Repeat with remaining sheets, layering crossways to completely cover side of pan.
Nutrition Facts : Calories 281.2, Fat 10.4, SaturatedFat 3.2, Cholesterol 220.3, Sodium 269.9, Carbohydrate 24.4, Fiber 2.9, Sugar 3.2, Protein 21.7
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