Potato-Crust Quiche

This unique twist on a classic quiche replaces the traditional pastry with a sturdy, flavorful crust made from mashed potatoes and margarine. Inside, a rich custard of eggs and evaporated milk binds together tender frozen mixed vegetables and sharp shredded cheddar cheese. The result is a dish that is both hearty and comforting, offering a pleasant contrast between the soft, savory filling and the slightly crisp potato edges. Its an excellent choice for a cozy weeknight dinner, a potluck contribution, or a light lunch. Simple to assemble with pantry staples, this vegetarian-friendly bake delivers satisfying home-style flavor without the fuss of making pie dough.

Cooking Method: Baking

Cuisine: French

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 454.4

Dietary: Vegetarian

Description

This unique twist on a classic quiche replaces the traditional pastry with a sturdy, flavorful crust made from mashed potatoes and margarine. Inside, a rich custard of eggs and evaporated milk binds together tender frozen mixed vegetables and sharp shredded cheddar cheese. The result is a dish that is both hearty and comforting, offering a pleasant contrast between the soft, savory filling and the slightly crisp potato edges. Its an excellent choice for a cozy weeknight dinner, a potluck contribution, or a light lunch. Simple to assemble with pantry staples, this vegetarian-friendly bake delivers satisfying home-style flavor without the fuss of making pie dough.

Ingredients

3 ea Potatoes
1/4 cup Margarine
2 cup Mixed vegetables; frozen
1/2 cup Cheddar cheese; shredded
2 ea Eggs; beaten
1 cup Evaporated milk;(5 1/3 oz)
1/4 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Bread crumbs; dry fine
1 Carrot curls
1 Parsley sprigs

Directions

1
Preheat oven to 375F (190C) and lightly grease a 9-inch pie plate.
2
Boil the potatoes in salted water until tender, about 15-20 minutes, then drain well and peel while warm.
3
Mash the potatoes until smooth and measure out 1 1/3 cups of the mashed potatoes.
4
Stir the margarine into the measured mashed potatoes until fully combined and smooth.
5
Press the potato mixture firmly into the bottom and up the sides of the pie plate to form an even crust.
6
Spread the frozen mixed vegetables evenly over the bottom of the potato crust.
7
Sprinkle the shredded cheddar cheese over the vegetables.
8
In a small bowl, whisk together the beaten eggs, evaporated milk, salt, and pepper until smooth.
9
Pour the egg mixture carefully over the cheese and vegetables.
10
Sprinkle the dry bread crumbs evenly over the top of the quiche.
11
Bake for 40-50 minutes, or until the center is set and the top is golden brown.
12
Let cool for 5 minutes before slicing and serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 454.4kcal

% Daily Value *
Total Fat 30.5g47%
Saturated Fat 14.0g70%
Cholesterol 230.6mg77%
Sodium 1720.5mg72%
Total Carbohydrate 25.9g9%
Dietary Fiber 2.7g11%
Sugars 9.1g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with carrot curls and parsley sprigs if desired for a festive presentation.

For best results, ensure the potatoes are well-drained to prevent a soggy crust.

You can substitute butter for margarine in the crust for a richer flavor.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat slices in the microwave or oven.

Keywords: potato, quiche, crust, vegetarian, french, cheese, eggs, baking, comfort food, main course, easy dinner, creamy, mashed potatoes, cheddar, mixed vegetables, custard, party food, home cooking, breakfast for dinner, brunch

Read it online: https://www.chefs-mate.com/recipe/potato-crust-quiche-magazine/