Potato Crusted Vegetable Quiche | Gluten Free
A nice and simple quiche recipe with a twist - a potato crust.
Great for Summer picnics & BBQs!
This is just a basic quiche - feel free to do as you will with it - add any veg you have lying around and of course meats like ham and bacon --- the list is endless!
POTATO CRUSTED VEGGIE QUICHE
INGREDIENTS FOR THE CRUST
1lb Potatoes (enough for your dish)
3TBSP Olive Oil
1tsp Salt
½tsp Pepper
INGREDIENTS FOR THE FILLING
6 Eggs
225ml Milk
100g Chopped Tomatoes and a few sliced for the top
100g Spring Onions
100g Chopped Peppers
125g Grated Cheese plus 50g for the topping
1tsp Salt
½tsp Pepper
1tsp Garlic Powder
METHOD
1 Peel (if needed) and finely slice the potatoes
2 Add the potato slices, oil, salt, & pepper to a bowl and mix well to coat the slices
3 Layer the slices of potato into the dish
4 Bake at 200°C for 15 mins until the slices just start to take on a bit of colour
5 Lightly beat the eggs & milk in a bowl
6 Add the tomatoes, spring onions, peppers, 100g cheese, salt, pepper, garlic powder, and mix well
7 Carefully pour the mix into the cooled potato crust
8 Sprinkle the rest of the cheese over the top and place on a few tomato slices
9 Bake at 2000°C for 45 minutes until the top is browning and the quiche has just about stopped wobbling
10 Enjoy warm or cold!!
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Potato Crusted Vegetable Quiche | Gluten Free
#DDU
POTATO CRUSTED QUICHE! Delicious✅ Simple✅ Healthy✅ Gluten Free✅ Vegetarian✅
Try this POTATO CRUSTED QUICHE! Thinly sliced potatoes offer a creative alternative to the traditional pie crust. Bake this quiche in a metal pan to brown the potatoes. Have fun ????
9 round pan
Olive Oil
Onion 1/2
Yellow Squash 6 oz
Broccoli 6 oz
Gold Potato (thinly sliced) 1-2, large
Salt 3/4 tsp, divided
Ground Black Pepper 1/4 tsp, divided
Nutmeg 1/4 tsp
Eggs 5
Stock 1 cup
Preheat 375 F.
1. Cut the yellow squash to batons, broccoli to bite size, and slice the onion.
2. Heat oil in the pan over medium heat, saute the onion until half translucent. Add broccoli; you can add 1 Tbsp water to speed up the cooking process, make sure the water cooks off. Add yellow squash, 1/4 tsp salt and 1/8 tsp ground black pepper, stir occasionally, cook until softened. Set aside.
3. Thinly slice the potato, 1/16 thickness.
4. Oil the bottom and the side of the pan or the skillet. Line the pan with potato slices from the center of the pan to the side. Place the sautéed vegetables on the potatoes.
5. Mix the eggs, stock, 1/2 tsp salt, 1/8 tsp ground black pepper and nutmeg. Pour the egg mixture in the pan. Spread the vegetables evenly as needed.
6. Bake for 45 min in the oven. Insert a toothpick in the center, it is cooked if it comes out clean. Let cool before slicing. Enjoy✨
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Hash Brown Breakfast Cups Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Hash Brown Breakfast Cups. I really like one dish meals. It makes things so much easier. This Hash Brown Breakfast Cup is one such recipe. In a single muffin cup you have a brown and crispy hash brown crust, that is filled with ham, sauteed vegetables, melted cheese, and a perfectly cooked sunny side up egg.
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Shredded Hashbrown Quiche
This video is sponsored by Simply Potatoes, however, all opinions are my own.
Are you looking for a great breakfast that's tasty and easy to make. Try this Shredded Hashbrown Quiche using Simply Potatoes!
For the full recipe be sure to head over to my site:
To learn more about Simply Potatoes, visit here:
Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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TASTY Potato Crust Quiche | Christmas Recipe | How to make Quiche with Broccoli & Mushrooms!
Vegetarian quiche with a twist! Check out this TASTY Potato Crust Quiche!????
Ingredients
DOUGH:
3 potatoes
80 g oats flour
1 tbsp butter (about 10 g)
FILLING:
80 g mozzarella
80 g gorgonzola
80 g regular cheese
200 g broccoli
300 g mushrooms
200 ml veggie cooking cream
Herbs, Salt & Pepper
~~????Instructions:
1. Peel the potatoes and shred them in a medium bowl. Add some salt over and mix by hand.
2. Preheat the oven at 350F/ 175C.
3. Leave it for a few minutes and then drain the excess water out. Using a sieve, drain the remaining excess.
4. Add some of the herbs, salt and garlic mix. Add the butter and start kneading the dough. Gradually add the flour. Knead the dough a bit more.
5. Place the dough in a baking pan with parchment paper. Gently spread it with your hand until it is evenly placed. Use a spoon to press the dough.
6. Bake it for 10-15 minutes at 350F/ 175C.
7. Peel & slice the mushrooms.
8. In a heated pan add the mushrooms & mix from time to time.
9. In a pot with boiling water with salt add the broccoli.
10. Take the dough out of the oven and leave it to cool a bit.
11. Put away the broccoli after a few minutes - - quickly drain the hot water and put them in cold water (with ice if you have).
12. Add some herbs in the mushrooms and put them away.
13. Shred the cheese.
14. In a bowl whisk 4 eggs. Add some herbs, salt & pepper, the veggie cream, 2/3 of the shredded cheese (keep the mozzarella).
15. On the crust, put the broccoli & mushrooms and the egg mix.
16. Bake it for 10-15 minutes at 350F/ 175C.
17. After 15 mins, take out and add the rest of the shredded cheese. Bake it for 5 more minutes.
18. Leave it to cool a bit and cut it. Enjoy! :) ♥️
✅ Enjoy and let me know your feedback when you give it a try! ????♥️
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Music: RKVC - Holly Dazed
Nutrition facts:
Servings: 8
Amount per serving:
Calories: (approximate): 249
Total Fat 13.2 (17% Daily Value) - of which Saturated Fat 6.2g (31% Daily Value)
Cholesterol 25 mg (8% Daily Value)
Sodium 250 mg (11% Daily Value)
Total Carbohydrate 25.9g (9% Daily Value)
Protein 10.9g
Vitamin D 137mcg (686% Daily Value)
Calcium 180 mg (14% Daily Value)
Iron 2 mg (12% Daily Value)
Potassium 569 mg (12% Daily Value)
Potato Crust Quiche - GO Cook!
This lovely potato crust quiche recipe uses a mixture of sweet and white potatoes to make a deliciously different base for any quiche filling you choose. Today I'm sticking to a regular cheese filling but feel free to mix it up with bacon, tomatoes, ham, spinach - anything you like!
What you need for 1 quiche to serve about 6
1 egg, beaten, for brushing
For the base:
12 oz. (340g) white potato, unpeeled
12 oz. (340g) sweet potato, unpeeled
1 tsp. salt
1 tsp. paprika
1 tsp. garlic granules
3 tsp. onion granules
4 tbsp. all purpose flour
1 egg
For the filling:
3 eggs
½ cup (120ml) milk, plant based or whole
1 cup (115g) cheddar cheese, shredded
2 tbsp. chives, chopped
salt & pepper
What to do:
Preheat the oven to 360°F (180°C). Grease a 9 ½ inch (24cm) round tart or pie tin.
Grate both potatoes and squeeze out as much moisture as possible. Place the grated potato in a bowl, add in the salt, paprika, garlic and onion granules, and flour and mix well.
Now add the egg and mix again.
Transfer the mixture into the tin and press down into the base and sides. Place the tin in the oven and bake for 25–30 minutes.
Remove the tin from the oven and again press the potato mixture down into the base and sides. Brush the potato base and sides with the beaten egg and place back into the oven for 5 minutes.
In the meantime, make the filling by whisking the eggs and milk together. Add in the cheese and chives, season with salt and pepper and mix well.
Pour the egg mixture onto the baked potato base and return to the oven.
Bake for a further 20 minutes till the centre is just set but still a little wobbly.
Remove the tin from the oven, place onto a wire cooling rack and set aside to cool for 30 minutes to set before serving.
This Health and Fitness malarkey isn't as complicated as 'they' would have you believe, but consistency is the key. Whether it's just 10 minutes a day of exercise or 2 litres a day of water or eating a healthy breakfast, start somewhere and you will see results.
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