How To make Grated Potato Quiche
4 cups grated potatoes
1 egg
Salt and pepper to taste 1 cup light cream
3/4 cup chopped onion
1 1/2 cups chopped broccoli
1 small diced onion
1/4 cup flour
3 eggs
1 pinches nutmeg -- (optional)
1 1/2 cups chopped ham
1 1/2 cups shredded cheese
Mix potatoes, egg, diced onion, and flour together. Oil a 10 inch pie plate. Po ur potato mixture into grease pie plate and press the bottom and up the sides, keeping potatoes as even as possible. Bake in 400 degree oven for about 20 minu tes or until golden brown. Next, mix eggs, light cream, nutmeg, and salt and pe pper; set aside. Place ham, onions, and broccoli into baked potato crust. Pour egg and milk mixture over ham and vegetables; top with 1 1/2 cups of grated che ese (Swiss, American, or Cheddar). Bake at 350 degrees for 30 to 40 minutes or until set. Recipe from "One Million Recipes CD"
busted by Judy R.
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Cheesy Herb Quiche With A Potato Crust
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If you like a traditional quiche, look away now!
INGREDIENTS
1kg potatoes, peeled
50g parmesan
1/2 tsp salt
40g butter, melted
1 egg beaten, for egg wash
4 eggs
4 egg yolks
150g cream cheese
150ml crème fraîche
150ml double cream
100g gruyere, grated
10g each of parsley, tarragon, chervil and chives, finely chopped
1/4 tsp salt
1/2 tsp ground white pepper
Tall sided 20cm springform cake tin
INSTRUCTIONS
To make the potato case: line a tall 20 cm springform cake tin with baking paper, and grease the inside of the paper.
Peel and grate the potatoes on a coarse grater. Put them into a clean tea towel and squeeze out as much liquid as you can, then tip them into a large mixing bowl. Finely grate the parmesan and mix it through the grated potato along with ½ tsp salt and the melted butter.
Tip the potato into the cake tin and press it up the sides of the tin and across the base, to make a firm case for the quiche. Put the tin into the freezer for 2-3 hours, or until frozen solid.
Preheat the oven to 200C (180C fan). Bake the potato case for 30 minutes then carefully remove it from the tin and put it onto a wire rack on top of a baking tray. Egg wash the inside and outside of the case. Pay extra attention to the inside - you want to make a seal so the filling doesn’t leak. Bake the case again for 15 minutes, while you make the filling.
To make the filling: in a large mixing bowl, whisk the eggs and egg yolks together, then beat in the cream cheese, crème fraîche and double cream. Once the mixture is smooth, add in the grated gruyere, chopped herbs, salt and pepper.
Take the potato case off the wire rack and put it onto a baking tray. Choose a tray with raised edges, as the quiche might leak a little. Pour the filling into the case and put it straight into the hot oven. Bake for 25 minutes, then let it cool for 30 minutes before serving.
Serving the quiche: serve the quiche 30 minutes after you take it out of the oven, so that it’s set but still just warm. Serve with a light salad.
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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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Base
5 Potatoes peeled and grated
1tsp Salt
Quiche filling
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2Cups Cheese
1tsp Salt
2tblsp Pepper
1tsp Origanum
1tsp Parsley
1tsp Garlic
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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!
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Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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