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    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


For Crust:
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:
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:


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