Best Favorite Potato Crust Quiche Andrew Weil Md Recipes

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POTATO CRUST QUICHE



Potato Crust Quiche image

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

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 16

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
1-1/2 cups fresh broccoli florets
3 large eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

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.



Favorite Potato Crust Quiche--Andrew Weil, M.d. image

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

2 cups broccoli florets, chopped
1/2 medium onion, chopped
2 garlic cloves
2 tablespoons olive oil
5 mushrooms, sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/8 teaspoon red chili pepper flakes
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
3 small red potatoes, washed and very thinly sliced
1/2 cup swiss cheese
1/4 cup milk
1/2 cup sour cream
6 eggs
1 medium tomatoes, sliced
3 tablespoons parmesan cheese

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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