Best 3 Potato Vegetable Quiche Recipes
Are you looking for a scrumptious and versatile dish that can be enjoyed for breakfast, lunch, or dinner? Look no further than the potato vegetable quiche! This delightful dish is packed with flavor and nutrients, making it a perfect option for those seeking a satisfying and wholesome meal. With a crispy crust and a creamy, vegetable-filled center, the potato vegetable quiche is sure to be a hit with everyone at the table. Whether you prefer classic ingredients like bell peppers and mushrooms or want to experiment with unique combinations like roasted red peppers and spinach, this quiche offers endless possibilities for customization. So gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you craving more.
Let's cook with our recipes!
VEGETABLE POTATO QUICHE
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 VEGETABLE QUICHE
Steps:
- 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.
Nutrition Facts :
POTATO & VEGETABLE QUICHE (NO PASTRY)
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
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
Tips:
- To ensure a golden crust, brush the edges of the pie crust with an egg wash before baking.
- Feel free to adjust the vegetables in the quiche to your liking. Some popular additions include spinach, mushrooms, and zucchini.
- For a richer flavor, use a combination of cheeses, such as cheddar, gruyère, and parmesan.
- If you don't have a pie crust, you can use a store-bought puff pastry sheet.
- To make the quiche ahead of time, bake it according to the recipe and then let it cool completely. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. When ready to serve, reheat in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through.
Conclusion:
The potato vegetable quiche is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. With its creamy filling, flaky crust, and colorful vegetables, it's sure to be a hit with everyone at the table. So next time you're looking for a satisfying and easy-to-make meal, give this quiche a try.
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