Potato Crusted Quiche
| Eggs |
| Potato Crusted Quiche |
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| The Most Versatile Muffin Recipe |
| Coffee Cake |
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| Pumpkin Bread Reinvented |
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!
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