POTATO CRUST QUICHE
My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
FAVORITE POTATO CRUST QUICHE--ANDREW WEIL, M.D.
Adapted from one of my favorite cookbooks by Andrew Weil. The potato crust is a nice alternative to frozen pie shells.
Provided by Allybee Z
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F.
- Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
- Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
- Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
- Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
- Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
- Mix in the sautéed vegetables and the broccoli.
- Pour into the potato lined pie pan.
- Arrange the tomato slices on top and sprinkle with Parmesan cheese.
- Bake for 1 hour, covering after 45 minutes if top browns.
- Completely baked quiche should be very firm.
- Let cool 15 minutes and then serve.
Nutrition Facts : Calories 215.8, Fat 13.1, SaturatedFat 5.3, Cholesterol 173.9, Sodium 261.9, Carbohydrate 15, Fiber 1.6, Sugar 2, Protein 10.3
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