QUICK N EASY QUICHE CRUST
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Provided by Elizabeth H.
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.
POTATO CRUST QUICHE
My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself-all you need to add is a salad. -Nancy Smith, Scottsdale, Arizona
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 358 calories, Fat 15g fat (8g saturated fat), Cholesterol 155mg cholesterol, Sodium 833mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein.
CARAMELIZED ONION, MUSHROOM AND GRUYERE QUICHE WITH OAT CRUST
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
- To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.
- Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.
- To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
- In a medium bowl whisk together the eggs, egg whites and evaporated milk.
- Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
- Excellent source of: Protein, Riboflavin, Phosphorus, Selenium
- Good source of: Vitamin A, Niacin, Vitamin D, Pantothenic Acid, Calcium, Iodine, Iron, Potassium
Nutrition Facts : Calories 270, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 430 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 14 grams
SPINACH QUICHE WITH POTATO CRUST
While this recipe is delicious using ingredients exactly as listed, it's also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. -Heather King, Frostburg, Maryland
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 284 calories, Fat 17g fat (7g saturated fat), Cholesterol 126mg cholesterol, Sodium 495mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY QUICHE CRUST
I love this recipe, the cheese adds to the usually bland flavor of the the quiche crust to make it rich and tasty.
Provided by Joanna
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat an oven to 375 degrees F (190 degrees C). Roll out dough, and place in a 9 inch pie/quiche pan. Use a fork to prick holes over the bottom of the pastry.
- Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.
Nutrition Facts : Calories 177.7 calories, Carbohydrate 12 g, Cholesterol 35.5 mg, Fat 13.2 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.3 g, Sodium 111.3 mg, Sugar 0.1 g
GARDEN VEGETABLE QUICHE WITH A CREAM CHEESE CRUST RECIPE - GENIUS KITCHEN
This quiche is so full of goodness it can be dinner! Equally good at a brunch. This recipe is fabulous to use up those bits of veggies that I always seem to be accumulating.....anyone else have that problem? The cream cheese crust is a bonus! From Spice and Spirit cookbook. Chill time for pastry isnt included in the prep time, since you can do this while making the rest of the recipe.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
- Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
- Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
- Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
- Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
- Let stand 5 minutes before serving.
HAM AND BROCCOLI QUICHE WITH HASH BROWN CRUST
This ham and broccoli quiche recipe is partially my own and partially from Barbie Anderson of my cooking club group. It's creamy, flavorful, and not too fattening! The recipe calls for deli ham, but I used leftover ham from Christmas and I think the thicker, diced ham made it taste great.
Provided by Kabeach
Categories Breakfast and Brunch Potatoes
Time 1h26m
Yield 6
Number Of Ingredients 15
Steps:
- Coat a 9-inch microwave-safe pie plate with cooking spray. Spread hash browns over the bottom and up the sides to form a crust. Press potatoes down lightly and dust with 1/4 teaspoon cracked black pepper. Cook in the microwave on high for 2 minutes; remove from microwave and again press potatoes down lightly.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large nonstick skillet over medium heat. Add onions and cook until soft, 5 to 6 minutes. Add broccoli and garlic; reduce heat to medium-low. Cover and cook until broccoli is crisp-tender, 4 to 5 minutes. Remove from heat and allow to cool.
- Beat eggs in a bowl using an electric mixer on medium speed until blended. Add cream cheese and beat until almost smooth. Stir in ham, Cheddar cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and remaining 1/4 teaspoon cracked black pepper. Stir in cooked broccoli mixture and pour into hash brown crust.
- Bake in the preheated oven until edges are puffed and a knife inserted in the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 20.5 g, Cholesterol 223.9 mg, Fat 28.5 g, Fiber 3.4 g, Protein 20.1 g, SaturatedFat 16.3 g, Sodium 690 mg, Sugar 5.2 g
BROCCOLI QUICHE WITH MASHED POTATO CRUST
A great way to use up some broccoli in a tasty quiche with a very different, easy crust.
Provided by stackhawkley
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h35m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
- Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
- Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
- Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Nutrition Facts : Calories 320.1 calories, Carbohydrate 33.5 g, Cholesterol 140.2 mg, Fat 14.7 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 6.9 g, Sodium 574.9 mg, Sugar 5.7 g
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
Get all the goodness of hash browns and a rich Fontina and goat cheese egg custard in this unexpected quiche. With fresh green asparagus and tarragon, it's perfect for a springtime brunch, lunch, or light dinner.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat oil and 2 Tbsp. butter in a 10" cast-iron skillet over medium-high until butter is melted. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan with a 1/2-cup dry measuring cup. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Meanwhile, melt remaining 1 Tbsp. butter in a small skillet over medium heat. Add shallots and sauté until translucent, 5-6 minutes; set aside.
- Whisk eggs, half-and-half, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in tarragon and set aside.
- Sprinkle Fontina cheese, goat cheese, and sautéed shallots evenly over bottom of crust, then pour in egg mixture. Arrange asparagus decoratively on top. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
GOAT CHEESE QUICHE WITH HASH-BROWN CRUST
This flavorful quiche is our go-to brunch dish-you can keep a bag of the hash browns in the freezer and thaw them in minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.
- Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
- In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
POTATO-CRUST CHICKEN QUICHE
Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.
Provided by Taste of Home
Time 50m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
NO CRUST QUICHE
I think my mom got this recipe off the back of a Bisquick box. We loved it so much she made it weekly partly because it is so easy to make. Still a big hit today, everyone I've ever made it for loves it.
Provided by Toni Boni
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Fry bacon until almost burnt. Crush into little pieces.
- Lightly grease pie plate with butter.
- Sprinkle bacon, cheese, and onion in pie plate.
- For extra bacon flavor sprinkle a little bacon fat onto pie pan.
- Beat remaining ingredients until smooth.
- Pour evenly into pie plate over other ingredients.
- Bake until top in golden and knife comes out clean, about 40 minutes.
- Let stand 5 minutes before cutting.
TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)
Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.
Provided by ItalianMama
Categories Savory Pies
Time 10m
Yield 1 crust, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- In a small bowl, mix crushed chips and melted butter.
- Pat into the bottom and up the sides of a 9-inch pie plate.
- If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.
NO CRUST BACON QUICHE
Make and share this No Crust Bacon Quiche recipe from Food.com.
Provided by Christopher Lund
Categories Breakfast
Time 40m
Yield 1 quiche, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- In bowl, beat together eggs, milk, onions, butter, salt, and pepper until well-blended.
- Pour into greased pie plate or 10.5" au gratin dish.
- Sprinkle with bacon and cheese evenly over top.
- Bake for 20 minutes or until set and golden brown.
BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST
Provided by Mark Bittman
Categories breakfast, brunch, project, main course, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
- Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
- When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
- Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
- Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
- In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 438 milligrams, Sugar 7 grams, TransFat 0 grams
VEGAN BREAKFAST QUICHE WITH SIMPLY POTATOES HASH BROWN CRUST
Ready, Set, Cook! Special Edition Contest Entry: This is a recipe I created. It is a vegetarian style quiche made with tofu and nutritional yeast flakes, onion, garlic, spinach, and a few spices. I also used a bit of coconut milk which, when cutting out cheese in a recipe, adds a bit of creaminess. Although coconut milk is high in saturated fat, it is also full of fiber and has been found to be very healthy. I also used Simply Potatoes hash browns for crust. It is really healthy without the eggs and cholesterol.
Provided by kindcookintexas
Categories Breakfast
Time 1h5m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 17
Steps:
- Put oven rack in middle position. Preheat the oven to 375 degrees F.
- Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
- Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
- Saute the onion until translucent and slightly golden.
- Add the garlic and cook until fragrant, about 30 seconds.
- Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
- Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
- Press into pie (hash brown) crust.
- Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
- Bake @ 375 for 45 minutes.
POTATO CRUST QUICHE
I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish.
Provided by Robin Hopkins Fitzherbert
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
- Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 32.2 g, Cholesterol 99 mg, Fat 14.8 g, Fiber 5.4 g, Protein 10.9 g, SaturatedFat 8.5 g, Sodium 211.1 mg, Sugar 3.4 g
GARDEN VEGETABLE QUICHE WITH A CREAM CHEESE CRUST
This quiche is so full of goodness it can be dinner! Equally good at a brunch. This recipe is fabulous to use up those bits of veggies that I always seem to be accumulating.....anyone else have that problem? The cream cheese crust is a bonus! From Spice and Spirit cookbook. Chill time for pastry isn't included in the prep time, since you can do this while making the rest of the recipe.
Provided by breezermom
Categories Breakfast
Time 1h20m
Yield 1 10 inch quiche
Number Of Ingredients 18
Steps:
- Combine flour, 1/2 cup butter, and softened cream cheese in a medium bowl, stirring until blended. Shape into a ball. Cover and chill for 30 minutes. (You can do this while you chop veggies and saute them).
- Saute mushrooms and next 5 ingredients in 2 tbsp melted butter in a large skillet until the vegetables are crisp-tender. Remove from heat; stir in paprika, salt, and pepper. Set aside.
- Press the chilled pastry evenly on bottom and up sides of a 10 inch pie plate. Sprinkle muenster cheese over the pastry. Spoon reserved sauteed vegetables evenly over the cheese.
- Combine the eggs and milk in a medium bowl. Beat with a wire whisk until blended. Pour the egg mixture over the vegetables.
- Saute 3 tbsp chopped onion in 1 tbsp butter in a small skillet until tender. Drain, and sprinkle the onions over the quiche. Bake uncovered at 350 degrees for 40 to 45 minutes, or until set and lightly browned.
- Let stand 5 minutes before serving.
ARTICHOKE AND HAM QUICHE WITH CHEESY HASHBROWN CRUST
You can prepare all ingredients in advance so assembly is easy the next day for a quick brunch.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Time 1h20m
Yield 6
Number Of Ingredients 16
Steps:
- For the crust: Preheat oven to 450 degrees F.
- Mix veggies and hash browns together. Gently press between paper towels to remove as much moisture as possible. In a large nine inch pie plate, toss the veggie mixture with the melted butter. Sprinkle 4 tablespoons of the cheese packet from the box of Steakhouse Hash Browns over hash brown mixture and blend. Using the bottom of a measuring cup, press mixture into the bottom and up the sides to firmly form a crust. Place rack on the lower third of the oven. Bake for 20-25 minutes until golden brown and the edges begin to crisp. While crust bakes, make the filling.
- For the filling: Blend the eggs and cream until smooth. Stir in the artichokes, leeks, ham, cheese and seasonings.
- When the hash brown crust is ready, lower the oven temperature to 350 degrees F and pour the filling into the crust. Bake for 30 minutes then sprinkle the crunchy onion topping on the quiche. Continue to bake for another 15 minutes or until the quiche is light golden brown and firm in the middle. Quiche will settle as it cools.
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