Potato Vegetable Quiche Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE POTATO QUICHE



Vegetable Potato Quiche image

Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.-Lori Hiscock, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 4-6 servings.

Number Of Ingredients 13

3 cups frozen shredded hash brown potatoes, thawed
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
FILLING:
1-1/2 cups sliced zucchini
3/4 cup chopped sweet red pepper
1 tablespoon butter
1/2 cup cubed fully cooked ham
2 eggs, lightly beaten
1/4 cup milk
1-1/2 teaspoons dried basil
Salt and pepper to taste
3/4 cup shredded Monterey Jack cheese

Steps:

  • In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown., Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper. , Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 187 calories, Fat 11g fat (6g saturated fat), Cholesterol 134mg cholesterol, Sodium 349mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

POTATO-CRUSTED QUICHE RECIPE BY TASTY



Potato-Crusted Quiche Recipe by Tasty image

Here's what you need: russet potato, olive oil, salt, pepper, grated parmesan cheese, eggs, milk, tomato, green onion, bacon, shredded cheddar cheese, garlic powder

Provided by Alix Traeger

Categories     Lunch

Yield 5 servings

Number Of Ingredients 12

1 lb russet potato
3 tablespoons olive oil
2 teaspoons salt, divided
½ teaspoon pepper, divided
1 tablespoon grated parmesan cheese
5 eggs
1 cup milk
½ cup tomato, diced
¼ cup green onion, sliced
½ cup bacon, cooked and chopped
½ cup shredded cheddar cheese
1 teaspoon garlic powder

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!

Nutrition Facts : Calories 412 calories, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, Sugar 4 grams

SHREDDED POTATO QUICHE



Shredded Potato Quiche image

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, etc.

Provided by Susan Spickelmier

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h5m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package frozen shredded hash brown potatoes, thawed
¼ cup butter, melted
5 eggs, lightly beaten
1 ½ cups shredded Swiss cheese
1 cup cooked ham
¼ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
  • Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
  • In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
  • Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 23.3 g, Cholesterol 320.4 mg, Fat 42.5 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 21.6 g, Sodium 722.1 mg, Sugar 1.7 g

POTATO-CRUSTED HERB QUICHE



Potato-Crusted Herb Quiche image

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h40m

Number Of Ingredients 7

1 pound Yukon Gold potatoes (about 5 small), peeled and cut into 1/8-inch slices
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
3 large eggs
3/4 cup whole milk
3/4 cup heavy cream
1/4 cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley

Steps:

  • Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
  • Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

POTATO AND VEGETABLE QUICHE



Potato and Vegetable Quiche image

Sweet and purple potatoes are layered in with eggs, leeks, fennel and seasonings that is poured over a buttery, flaky crust.

Provided by Janette

Categories     Dinner Ideas

Time 1h

Number Of Ingredients 14

4 large eggs, room temperature
¼ cup (60 ml) whole milk
Small pinch nutmeg
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
2 ½ ounce fennel bulb, chopped small
2 ounces leek, white and light green part only, cleaned and chopped into small pieces
6 ounces (226 grams) purple potatoes sliced 1/8 inch thin
6 ounces (226 grams) orange sweet potatoes sliced 1/8 inch thin
1 1/2 cups (225 grams) all purpose flour, plus 1/4 cup for rolling out pastry
1/2 cup/8 tablespoons (113 grams) unsalted butter, cubed and kept cold until ready to use
Small pinch of salt
1/4 cup (60ml) cold water * see note

Steps:

  • Preheat oven to 375° F/190°C.
  • To a make the pastry in a food processor add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in enough cold water, you may not use it all, until it forms a ball and immediately stop.
  • To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  • Remove the dough and knead a little on a floured board until smooth. Wrap in plastic wrap and refrigerate 30 minutes.
  • Add the potato slices to a large pan of boiling water and cook for 2 minutes, drain and lay out onto a towel to dry.
  • Remove the pastry from the refrigerator and roll out onto a floured surface, 1-inch larger than the quiche pan.
  • Roll the pastry over the rolling pin, lift and place into a 9-inch round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides, do not trim. Do not stretch dough or it will shrink in the oven.
  • Poke holes all over the bottom of the pastry using a fork. Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. Bake the crust for 10 minutes.
  • While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine.
  • Remove the crust from the oven, remove the parchment paper and beans. Trim the excess crust from over the edges to make it look pretty.
  • Return the crust back to the oven, uncovered for 5 more minutes until it start to brown. Remove from the oven and allow the crust to cool for a couple of minutes.
  • Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge. Arrange more potato slices on top. Bake for 25-30 minutes until the eggs are set.
  • Allow the quiche to sit for 15 minutes before slicing.

Nutrition Facts : Calories 548 calories, Carbohydrate 77 grams carbohydrates, Cholesterol 140 milligrams cholesterol, Fat 20 grams fat, Fiber 7 grams fiber, Protein 16 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 591 milligrams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

POTATO QUICHE



Potato Quiche image

This potato quiche has a delicious crust. The recipe comes courtesy of Ettore's Resturant and Bakery in Sacramento, CA.

Provided by Barb G.

Categories     Ham

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 ounces butter (room temperature)
8 ounces cream cheese (room temperature)
2 cups pastry flour
1 teaspoon dried thyme
3 eggs, beaten
1/2 cup mayonnaise
1 cup milk
2 teaspoons flour
1 leek, stalk chopped
1 yukon gold potato, cooked and sliced
1/2 cup ham, cubed
1 cup swiss cheese, shredded

Steps:

  • For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
  • Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
  • Custard; Whisk all ingredients together.
  • Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
  • Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.

POTATO & VEGETABLE QUICHE (NO PASTRY)



Potato & Vegetable Quiche (No Pastry) image

Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Temperature was not given so I have made a guesstimate and cooked mine for 1 hour at 190 C (375 F). Vegetables: use what you have to hand and you just fill up the dish :) REGION: New Zealand.

Provided by kiwidutch

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

500 g potatoes (1.1 lb)
15 g butter (0.5 oz)
284 ml cream (1/2 pint)
125 g bacon (4 oz)
150 g cheese (grated, 5 oz)
450 g stir fry vegetables (1 lb)
3 eggs
salt
pepper

Steps:

  • Cook potatoes, mash and add grated cheese and press into an oven dish.
  • Heat the butter in a pan, add the vegetable and cook until they are soft. Spread the vegetables out on the potato base.
  • Beat the cream and eggs together, add salt and pepper and pour over the vegetable mixture.
  • Cook for 40 minutes at 375 F (180 c) until brown.

Nutrition Facts : Calories 437.9, Fat 35, SaturatedFat 18.4, Cholesterol 194.8, Sodium 485.8, Carbohydrate 18.4, Fiber 1.8, Sugar 0.9, Protein 13.2

More about "potato vegetable quiche recipes"

HEALTHY POTATO-CRUSTED VEGETARIAN QUICHE RECIPE W ...
healthy-potato-crusted-vegetarian-quiche-recipe-w image
2013-08-26 Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the dish. Bake until the …
From cookincanuck.com
5/5 (1)
Total Time 1 hr 5 mins
Category Breakfast, Entrees
Calories 109 per serving


VEGETABLE QUICHE RECIPES | POTATO AND VEGETABLE QUICHE
vegetable-quiche-recipes-potato-and-vegetable-quiche image
2017-03-01 Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry …
From potatogoodness.com
Servings 8-10
Estimated Reading Time 2 mins
Category Appetizer
Total Time 1 hr 15 mins


VEGETABLE QUICHE WITH POTATO CRUST | RECIPE
vegetable-quiche-with-potato-crust image
2 medium onions, diced. 4 large potatoes, cooked and mashed OR grated and drained (see note). salt. pepper. 1 large zucchini, peeled and cut into half …
From kosher.com
Servings 8
Category Mains , Sides


POTATO CRUST QUICHE | KING ARTHUR BAKING
Potato Crust Quiche. By Susan Reid. 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 …
From kingarthurbaking.com
3.9/5 (7)
Calories 279 per serving
Total Time 1 hr 5 mins
  • Set up a strainer over a bowl., Grate the onions into the strainer, and drain for 10 minutes, pressing out the extra liquid., When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour., Grate the potatoes into the strainer.
  • Press out any extra liquid, then combine with the onion mixture, mixing to combine., 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.


CRUSTLESS POTATO ASPARAGUS QUICHE - THE NATURAL NURTURER
2021-07-26 Instructions. Preheat oven to 350℉ and grease a 9-inch pie plate. Heat oil in a large skillet over medium-high heat. Add diced potato and cook, stirring occasionally, until pieces …
From thenaturalnurturer.com
5/5 (4)
Calories 131 per serving
Category Main Course
  • Heat oil in a large skillet over medium-high heat. Add diced potato and cook, stirring occasionally, until pieces are golden brown.
  • Add chopped asparagus and cook until slightly tender, about 2 to 4 minutes depending on the thickness of your asparagus. The vegetables don’t need to be all the way cooked through yet since they are going to cook more in the oven.
  • Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add vegetables to your prepared pie pan and spread into an even layer.


VEGETABLE QUICHE WITH POTATOES RECIPE | EAT SMARTER USA
2016-10-07 Preheat the oven to 200°C (approximately 400°F). Grease the baking dish with butter. Roll the dough onto a lightly floured surface and place in the baking dish. Spread the vegetables and mushrooms on the dough. Pour the cream over the top and bake for 40-45 minutes, until golden brown. Remove from the oven and serve hot.
From eatsmarter.com
Servings 4
Total Time 1 hr 35 mins


18 DELICIOUS VEGETARIAN QUICHE RECIPES - A BAKING JOURNEY
2020-03-05 These 18 yummy vegetable quiche recipes are all the inspiration you need if you are looking for a meatless quiche recipe, or simply want a veggie packed recipe both kids and adults will love! What is a Quiche. A Quiche is a traditional French Savoury Tart made from two elements: A Filling made from Eggs and Cream Base, and often mixed with other ingredients …
From abakingjourney.com
Reviews 18
Estimated Reading Time 5 mins


POTATO QUICHE RECIPES | ALLRECIPES
2021-08-23 Potato Crust Quiche. View Recipe. this link opens in a new tab. Mashed potatoes form the base of this hearty vegetable quiche. For best results, let the quiche stand for about 10 minutes before slicing into wedges for serving. "This is great!" says home cook Shutter bug 1. "I added sun dried tomatoes in olive oil."
From allrecipes.com


VEGETABLE POTATO QUICHE RECIPE
Vegetable potato quiche recipe. Learn how to cook great Vegetable potato quiche . Crecipe.com deliver fine selection of quality Vegetable potato quiche recipes equipped with ratings, reviews and mixing tips. Get one of our Vegetable potato quiche recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


POTATO CRUSTED QUICHE - RECIPES | NOAHSTRENGTH.COM
2020-11-21 4. To finish, bake the quiche at 340°F for 17 minutes in a convection oven. 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 ...
From noahstrength.com


POTATO & VEGETABLE QUICHE (NO PASTRY) RECIPE - EASY RECIPES
Potato Vegetable Quiche No Pastry Recipes. Filling: 1 Meanwhile, place vegetables in medium sized pot and sauté in oil until soft. 2 Remove from heat and allow to partially cool. Combine with eggs and place in crust. 3 Bake at 350 degrees Fahrenheit until golden brown on top, about 50 minutes. If desired, cover with pasta sauce and continue baking until sauce is warm. Whisk …
From recipegoulash.com


ORE-IDO CRISPY CROWN POTATOES QUICHE RECIPE - ALL ...
Hash Brown Casserole | Kitchn tip www.thekitchn.com. Coat a 9x13-inch baking dish with the butter. Whisk together the wet ingredients. Place the cream soup, sour cream, and egg in a large bowl and whisk until smooth.
From therecipes.info


POTATO VEGETABLE QUICHE RECIPE
Recent recipes potato vegetable quiche santa maria tri-tip vietnamese shrimp and glass noodle salad white and sweet whipped potatoes caramelized onion and mushroom tartlets pillsbury.com butternut shrimp soup with sherry allrecipes.com glazed sweet and sour grilled pork chops - pillsbury.com penne and smoked sausage meatball crostini scalloped ...
From crecipe.com


QUICHE AND POTATO OR VEGGIE CRUST RECIPE - FOOD NEWS
Vegetable Quiche with Potato Crust. The crust: Preheat the oven to 425 degrees F. Lightly coat a deep 9-inch pie dish with cooking spray. In a medium-sized bowl, toss the shredded potatoes with the olive oil, salt and pepper. Transfer the potato mixture to the prepared pie dish, and press the potato evenly on the bottom and up the sides of the ...
From foodnewsnews.com


POTATO AND VEGETABLE QUICHE RECIPE - RECIPETIPS.COM
Press into the bottom and up the sides of a quiche dish and bake at 400° for 15 minutes. In a pan over medium heat, cook squash and bell pepper in butter for 5 minutes. Cool for 1 minute. Stir in basil, ham, salt and pepper. In a small bowl, combine milk, 2 eggs and cheese. Add to skillet, combine and pour all of it into the baked crust. Bake uncovered for 15 to 20 minutes or until set.
From recipetips.com


POTATO VEGETABLE QUICHE RECIPE - EASY RECIPES
Potato Vegetable Quiche Recipe: How to Make It. Peel and cut the potatoes into slices. Rinse the brussels sprouts, cut into smaller pieces and blanch for about 5 minutes. Rinse and drain. Rinse the mushrooms, slice and saute in hot butter. Mix the cream, creme fraiche, cheese, eggs and parsley. Potato-crusted Spring Vegetable Tart. 1. Position rack in the center of the oven. …
From recipegoulash.com


10 BEST POTATO QUICHE CRUSTLESS RECIPES | YUMMLY
Skinny Crustless Spinach, Red Pepper, and Feta Quiche Yummly. black pepper, garlic powder, scallion, shredded low fat mozzarella cheese and 10 more. Sweet Potato Quiche Holy Cow! Vegan Recipes. savory, red pepper flakes, salt, vegan cream cheese, sage leaves and 10 more.
From yummly.com


POTATO VEGETABLE QUICHE RECIPE: HOW TO MAKE IT | TASTE OF HOME
When I can't decide what I'd like for supper, this hearty quiche is my first choice.
From stage.tasteofhome.com


POTATO VEGETABLE QUICHE RECIPES
Potato Vegetable Quiche Recipes. VEGETABLE QUICHE. Decreasing the fat and egg content makes this a little healthier, as does adding a variety of vegetables. The seasonings make this anything but bland. A great idea for brunch or a side dish! My husband could not stop eating this. Provided by DarkAngel. Categories 100+ Breakfast and Brunch Recipes Eggs Quiche. Time …
From tfrecipes.com


VEGETABLE POTATO QUICHE | RECIPES, QUICHE RECIPES ...
Oct 6, 2017 - Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.—Lori Hiscock, Kalamazoo, Michigan
From pinterest.com


VEGETABLE POTATO QUICHE - TFRECIPES.COM
Place warm potatoes in a large bowl; add butter, salt, parsley, pepper and nutmeg. Mix well. Spread into a greased 9-in. pie plate. Combine cheese, onion, mushrooms, bacon and peppers. Spoon into crust. Combine eggs, corn and milk; pour over vegetables. Sprinkle with paprika. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Serve warm.
From tfrecipes.com


Related Search