Porkandpotatoquiche Recipes

LOADED BAKED POTATO QUICHE

Steps:

• Preheat the oven to 450 degrees.
• Arrange the pie crust in your pie plate. Fold the overhanging edges under on itself and either use the tines of a fork to press the edges onto the rim of the pie plate, or create an edge by pinching the thumb and forefinger together and pressing the dough into the crease using the forefinger of your other hand - follow the rim of the crust until completely crimped. Bake for 8-9 minutes until lightly browned. Set aside.
• Reduce oven temperature to 350 degrees.
• Add the potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside to cool.
• Meanwhile crack the eggs into a large bowl. Add the salt and pepper and whisk until combined. Add the milk and cream and whisk again. Add the bacon, potatoes, scallions, rosemary, chives, and cheeses and stir together until well combined.
• Pour the egg mixture into the prepared pie shell. Smooth the ingredients evenly into the crust and sprinkle with remaining cheeses. Bake for 45 minutes to 1 hour until custard is set. Let rest for 20-30 minutes before cutting.
• Can be made a day ahead and rewarmed the next day at 300 degrees for 20 minutes.

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!

PORK AND POTATO QUICHE

Steps:

• Preheat oven to 425°F.
• In an 8-inch square baking tin that has been sprayed with vegetable oil, place frozen Potatoes O’Brien or hash brown potatoes.
• Sprinkle with a couple of tablespoons of vegetable oil and bake in the oven for 15 minutes.
• Meanwhile, brown the sausage, either mild or hot, and drain well.
• Grate enough cheese to make 1½ cups.
• And in a separate bowl whisk together evaporated milk and eggs, along with seasoning salt.
• When potatoes have come out of the oven, layer them with the sausage and cheese and pour the milk/egg mixture over all.
• Bake at 425°F for 30 minutes.
• Allow to sit for 5 to 7 minutes after it comes out of oven.