Best 7 Quiche With Potato Base Recipes

SHREDDED POTATO QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
• Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
• In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
• Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.

POTATO-CRUSTED QUICHE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Peel the potatoes, then thinly slice a knife or mandoline.
• Add the sliced potatoes to a large bowl and drizzle with the olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and the Parmesan and toss with your hands or a spoon to coat.
• Arrange the potato slices in a pie dish, starting from the middle and working your way out, overlapping the potato slices. Fill in any gaps with leftover potato slices.
• Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown.
• Reduce the oven temperature to 350˚F (180˚C).
• In a medium bowl, whisk together the eggs, milk, tomato, green onions, bacon, cheddar cheese, remaining teaspoon of salt, remaining ¼ teaspoon of pepper, and the garlic powder.
• Slowly pour the egg mixture over the potatoes. If the potatoes begin to lift up, stop and press them down with a spoon.
• Bake the quiche for 30 minutes, or until the eggs are set and the potatoes are brown.
• Slice and serve.
• Enjoy!

LOADED POTATO QUICHE

Steps:

• Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
• Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust.
• Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions.

POTATO CRUST QUICHE

Steps:

• In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

POTATO-CRUSTED QUICHE

Steps:

• Preheat the oven to 450 degrees F. Slice the potatoes lengthwise into thin ovals (use a mandoline if you have one). Toss with the olive oil and season with salt and pepper, then arrange in a single layer on 2 baking sheets. Bake until tender and pliable but not brown, 10 to 15 minutes. Line the side of a 9-inch pie plate with overlapping potato slices so they stick out above the rim; line the bottom with the remaining slices.
• Whisk the eggs and egg yolks, half-and-half, chives, nutmeg, 1/2 teaspoon salt, and pepper to taste in a bowl; stir in 1 cup cheese. Pour into the potato-lined pie plate and scatter the remaining 1/2 cup cheese on top. Reduce the oven temperature to 350 degrees F and bake the quiche until just set in the center, 40 to 50 minutes. Let cool at least 20 minutes before slicing.

BAKED POTATO QUICHE (WITH POTATO CRUST)

Steps:

• Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using.
• Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside.
• Reduce the oven temperature to 350 degrees.
• Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper.
• Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.).
• Sprinkle the top with the shredded cheddar.
• Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.

POTATO QUICHE

Steps:

• For crust; mix butter and cream cheese until smooth, add thyme and flour and mix together.
• Roll out crust for a 9 inch pan and place in pie plate, flute and refrigerate.
• Custard; Whisk all ingredients together.
• Layer leek, potato, ham and cheese on the bottom of pie shell; Pour custard on top.
• Bake at 350 degrees for 40 to 45 minutes or until custard is set, blade of kinfe inserted come out clean.