Potato Crusted Quiche

 

Potato Crusted Vegetable Quiche

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Potato-Crusted Quiche

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Preparation 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.

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. Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.

Pat the mixture into pie pan and up the sides. Bake for 25 minutes to let the steam escape. After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

Explore the creamy, cheesy appeal of our Potato-Crusted Quiche. This Potato-Crusted Quiche gets extra flavor from sour cream, cheddar and cheddar cheese. Step 1 Preheat oven to 350 degrees. Toss potato slices with oil until well coated.

Season with salt and pepper; toss again. Crispy shredded potatoes, reminiscent of hash browns, encase the outer edges of 24 Carrot Life’s satisfyingly low-carb and veggie-packed quiche. For an extra protein boost, throw in your favorite meat — like slices of chicken, ham or bacon. Shredded Potato Quiche.

Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes. Line the pan evenly with potatoes to form a crust to the edge of the pan—tuck in any straggling bits of potatoes as they will burn.

Brush the top of potato crust with remaining melted butter and bake about 30 minutes to golden; let cool. Meanwhile, heat a skillet. 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.

List of related literature:

Brush the edges lightly with the beaten egg yolk, then mound the potato mixture in the center of the pastry.

“The Country Cooking of Ireland” by Colman Andrews, Christopher Hirsheimer, Darina Allen
from The Country Cooking of Ireland
by Colman Andrews, Christopher Hirsheimer, Darina Allen
Chronicle Books LLC, 2012

Pour over the vegetable stock, cover the pan, reduce the heat to low and cook for 30–40 minutes, or until the potato is soft but not mushy.

“Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!” by Zoe Sugg
from Cordially Invited: A seasonal guide to celebrations and hosting, perfect for festive planning, crafting and baking in the run up to Christmas!
by Zoe Sugg
Hodder & Stoughton, 2018

Bake at 230°C/450°F/Gas Mark 8 for 30–40 minutes; cover the pastry with butter paper if it is browning too quickly, you can also lower the heat a little after about 20 minutes, but the potatoes need a good heat to cook them.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

DEEP­DISH QUICHE WITH LEEKS AND BLUE CHEESE Omit bacon and onions.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
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Add the potatoes, reduce the heat to medium-low, and simmer until fork-tender in the center, about 25 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Cook 2 cups frozen shredded potatoes, 1 minced onion, 2 tablespoons unsalted butter, and 2 minced garlic cloves in 12­inch nonstick skillet over medium­high heat until potatoes are browned, 10 to 15 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
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Cheese quiche: Omit the vegetable entirely, add another egg and use ½ pound or more grated cheese (one kind or a combination).

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Reduce heat to low; cover In large bowl, combine yeast, sugar, salt, and 1/2 cups and simmer 15 minutes, or until potatoes are fork-tender.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add the filling, sprinkle evenly with the grated cheese, and bake for an hour, or until the top is golden brown and the bottom thoroughly baked.

“The Medieval Kitchen: Recipes from France and Italy” by Odile Redon, Françoise Sabban, Silvano Serventi, Edward Schneider
from The Medieval Kitchen: Recipes from France and Italy
by Odile Redon, Françoise Sabban, et. al.
University of Chicago Press, 2000

Cover the pan, reduce the heat to low, and boil the potatoes gently for 8 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • …totally cool how you made a potato, onion hash brown crust and it’s gluten free; smoky ham bits would be a nice substitute for bacon; perhaps adding some chopped asparagus too.