Potato Crusted Quiche -- Filled with Cheese & Veggies скачать в хорошем качестве

Potato Crusted Quiche -- Filled with Cheese & Veggies

We love a quiche because it gives us an opportunity to get creative with ingredients. This version with a potato crust is simple to make and looks and tastes like company fare. Use whatever spices you have on hand and vary the cheeses, meats, and veggies to create variety and customize this quiche to your own taste. Enjoy this for brunch, lunch, or dinner; this is a great recipe to have on hand and requires minimal measuring of ingredients. Basically, you can eyeball meats, cheeses, and veggies, and as long the baking dish doesn’t overflow, you are good to go! Ingredients • 4-6 potatoes thinly sliced(peeling is optional) • 2 tablespoons olive oil • Salt to taste • Pepper to taste • 6 large eggs • 1 cup milk • ½ cup sliced mushrooms • ¼ cup diced and cooked Canadian bacon, ham, or bacon • ½ cup baby spinach • 2 tablespoons finely minced chives • ½ cup shredded cheddar cheese • ¼ shredded cheese for topping • 1 teaspoon Dijon mustard • ½ tsp garlic powder • ½ tsp za’atar Preparation 1. Preheat the oven to 400°F. 2. Slice potatoes approx ¼ inch thick. 3. Add the sliced potatoes to a large bowl filled with water and let them soak a few minutes to remove starch. Drain and lay out on paper towels or clean dish towel to dry. 4. Arrange potato slices in a pie dish, starting from the middle and working out, overlapping the potato slices as needed. Fill in any gaps with leftover potato slices. 5. Drizzle with olive oil and salt and pepper to taste. 6. Bake the crust for 15-20 minutes or until the potatoes are tender but not brown. 7. Reduce the oven temperature to 350˚F. 8. In a mixing bowl, whisk the eggs, milk, Dijon mustard, salt and pepper, garlic powder, zaatar, and chives. 9. Add meat, cheese, spinach, mushrooms and combine with egg mixture. 10. Slowly pour the mixture over the potatoes. Top with approx ¼ cup extra shredded cheese. 11. Bake the quiche for 30-40 minutes or until the eggs are set in the center and the potatoes are brown. 12. Slice and serve hot or at room temperature. Secret Kitchens of New Jersey • Host: Andrea Tarr • Executive Producer: Gerry Romano • Camera, Lighting, & Sound: Jim Cook • Culinary Consultant: Chef Umberto Turelli • Key Grip & Gaffer: Enrico • Editing: Andrea Tarr Instagram: Andrea_Tarr Inquiries: secretkitchensnj@gmail.com Check out our other YouTube Channel: What’s Cookin’ Jersey Shore    / @whatscookinjerseyshore2372   What’s Cookin’ Jersey Shore features Andrea Tarr and Chef Umberto Turelli. Join them as they explore and review local gems of the Jersey Shore, interview chefs, and more.