Potato Crusted Quiche

Eggs
Potato Crusted Quiche
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This is it – the most versitle, healthy quiche you can adapt to any meal just by changing the additions. Have fun with this one and keep switching it up.

3 medium potatoes – Yukon golds work best

Wash your potatoes, prick with a fork, and microwave until just tender (3 minutes in mine)

Cool and then grate (approx 3 cups grated potato)

Toss with;

1/3 cup parmesan cheese

1 tbsp corn starch

1 tsp thyme

¼ tsp sea salt

2 tbsp melted butter

Toss to combine and evenly press into bottom and sides of a lightly greased 9 inch glass pie plate

Bake @ 425F for 20 minutes until lightly golden

Cool while making filling or bake ahead, cool, cover with plastic wrap and refrigerate over night.

Filling can be pre-mixed and refrigerated overnight as well

Filling;

Wisk together;

3 large eggs

1 cup milk

½ cup cream

½ tsp hot pepper sauce

½ tsp grated fresh nutmeg

¼ tsp fresh ground black pepper

1 cup grated swiss cheese

½ cup grated parmesan

(or a cup and a half of your favorite cheeses – the stronger the flavour the better)

Layer the potato crust with your favorite ingredients and then top with the egg mixture.

Bake at 350F for 30-35 minutes until set and golden brown (if you wiggle the pie plate right and left the middle will not jiggle)

OK – here's your creative part, what are you going to fill it with??

Just a hint precook any meats and onions or veggies taste better with a quick saute.

We serve this quiche in its original form. At our Victoria B&B Inn we strive to put a gourmet spin on the traditional breakfast, offering a variety to suit all tastes. Serving the quiche original lets the cheese and nutmeg shine while allowing us to plate meat or vegetarian options on the side. Treats for everyone!

Victoria B and B Accommodations Wedgwood Sheldon Cotswold Canterbury Orchid Suite

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