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This guide provides a comprehensive preparation strategy for baking a potato crust quiche as a nutritious meatless lunch option utilising affordable, locally grown ingredients.
The article outlines the precise ingredients, exact measurements and temporal parameters required to construct a stable mashed potato base that replaces traditional pastry. Readers will learn how to prepare the crust efficiently, parboil the root vegetables and layer the fillings with cheese and an egg-milk emulsion to ensure an optimal texture after baking.
Furthermore, the publication details adaptable variations, including breadcrumb toppings and spinach adaptations, to accommodate diverse culinary preferences. It serves as an authoritative culinary resource for individuals seeking wholesome, cost-effective, one-pot family meals.
Key Takeaways
- The recipe utilises mashed potatoes as a gluten-free crust alternative to traditional flour pastry bases.
- Precise baking parameters require sixty minutes at two hundred and fifty degrees for thorough heat penetration.
- The dish serves eight individuals with a total preparation and cooking time of sixty minutes.
- Grated cheddar cheese and breadcrumbs provide a crisp texture contrast to the soft vegetable custard filling.
- Adaptations allow for the substitution of alternative greens to create distinct nutritional profiles.
For those of you who love to try veggie recipes, try making a potato crust quiche. This is a flavourful meatless option that uses locally grown ingredients that you can pick up at your green grocer or supermarket that you find affordable.
After trying this recipe feel free to experiment and create new variations. Try a different crust, either traditional bread crumbs or just add some spinach leaves to create a lovely spinach and cheese quiche variation to this recipe.
Potato Crust Quiche recipe
Estimated preparation time: 30 minutes
Estimated cook time: 30 minutes
Serving: 8 in 9-inch casserole dish
Ingredients
3 large potatoes
1 can mixed vegetables
1 cup evaporated milk
2 eggs
1 pound cheese
3 tablespoons butter
1 tablespoon dry bread crumbs
8 cups water
1 teaspoon salt
½ teaspoon black pepper
Directions
Peel the potatoes, cut into chunks and boil in water for 20 minutes or until tender, then drain water.
Add 2 tablespoons butter to potatoes and mash together until smooth.
Beat eggs in a bowl, add milk and mix together.
Grate cheese on the side of the grater with large holes.
Use remaining butter to grease casserole dish.
Spread the buttered mashed potatoes at the bottom and sides of the casserole dish about 1/2-inch thick.
Drain the canned vegetables and pour them into the casserole dish.
Sprinkle the grated cheese on top.
Pour the milk and eggs mixture over the quiche.
Sprinkle with bread crumbs, salt and black pepper.
Bake at 250 degrees for 60 minutes or until the top is golden brown.
Let cool before serving.
Serve your delicious potato crust quiche with a veggie one pot dish and fresh salad. Happy baking.
March 2017 www.sweettntmagazine.com
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