FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breakfast page 1EGGS: QUICHE RECIPES >>>>> >  Quiche w/Potato Hash Brown Crust

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

QUICHE, WITH IDAHO POTATO HASH BROWN CRUST

INGREDIENTS:

    For Crust:
    • 1-1/2 cups Idaho Russet Burbank potatoes
    • 1/4 cup peeled & minced onions
    • 1/4 seeded & diced cup red bell pepper
    • 1/4 cup seeded & diced green bell pepper
    • 1 beaten whole egg each
    • 2 tsp. chopped parsley
    • salt & pepper to taste
    • 2 tsp. shredded mozzarella cheese

    For Quiche:
    • 1/4 cup peeled & chopped onions
    • 1-1/2 cups cooked & diced chicken breast
    • 1 cup half & half
    • 4 whole eggs each
    • salt & pepper to taste
    • 1 tsp. dijon mustard
    • 1 tsp. ground nutmeg
    • 1 cup shredded swiss cheese
    • 6 sliced tomatoes each
     

DIRECTIONS:

For Crust:
1.
Coat 9-inch pie pan with cooking spray or oil. Mix all ingredients together except Mozzarella. Press evenly into pan and up sides. Bake shell in preheated 375°F oven 10-12 minutes. If the edges start to brown, cover with foil.

2. Pull shell from oven. While it’s hot, sprinkle and spread Mozzarella evenly on crust. Place back in oven just until cheese melts (about 2 minutes). The crust has a tendency to stick to the pan, so run a small knife around the edges of the crust to loosen.

For Quiche:
3.
Sprinkle onions over shell. Add chicken. Mix half & half, eggs, salt & pepper, mustard and nutmeg together and blend well. Pour mixture into pie crust. Top with Swiss cheese.

4. Bake in a preheated 375°F oven 25-30 minutes until toothpick inserted into middle of pie comes out clean.

5. About 5 minutes before pie is done, place the tomato slices evenly on the pie.Continue baking.

6. Cool pie slightly, and cut into eighths.

7. Top with sour cream, hollandaise or cheese sauce.
 

Recipe compliments of Chef Lou Aaron, Westside Catering
Idaho Potato Commission:  www.idahopotato.com

 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages