Vegetarian Quiche With Potato Crust Recipes

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!

VEGAN BREAKFAST QUICHE WITH SIMPLY POTATOES HASH BROWN CRUST

Steps:

• Put oven rack in middle position. Preheat the oven to 375 degrees F.
• Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
• Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
• Saute the onion until translucent and slightly golden.
• Add the garlic and cook until fragrant, about 30 seconds.
• Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
• Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
• Press into pie (hash brown) crust.
• Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
• Bake @ 375 for 45 minutes.

VEGETARIAN QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 375 degrees.
• Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
• Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• While potato-crust is cooking, work on the veggies.
• Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• Beat the eggs in a bowl with the evaporated milk.
• After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• Spread the cooked onions and peppers evenly in the pie pan.
• Spread the broccoli (and carrots) evenly over the onions and peppers.
• Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
• Sprinkle the rest of cheese over the veggies.
• Carefully pour the milk and egg mixture into the deep dish pie pan.
• Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• Cool for 5 to 10 minutes before serving.

SPINACH QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.