Quiche With Potato Crust
(updated on Feb 13, 2008)
A perfect brunch dish that is easier than you think to prepare!!
CRUST
3 Cups mashed potatoes
1 Egg, beaten
2 Tsp fresh parsley, chopped finely
Salt and pepper to taste
QUICHE
1 Onion, chopped
2 Cups cooked ham, cubed
1 Cup cream (or half & half)
4 Eggs, beaten
½ Ontario greenhouse orange pepper, diced
½ Cup Swiss cheese, shredded
½ Cup Mozzarella cheese, shredded
2 Ontario greenhouse tomatoes, sliced
Mix all the crust ingredients together. Press evenly into a greased 9” pie pan – up the sides too!! Bake at 375 F for 15 minutes. Remove from oven and set aside.
Mix all quiche ingredients together except the sliced tomatoes. Pour into the crust. Bake at 350 F for approx. 25 minutes. Place the tomato slices on top of quiche and return to the oven for another 5 minutes. Remove from oven and let cool for 5-10 minutes before serving.
CRUST
3 Cups mashed potatoes
1 Egg, beaten
2 Tsp fresh parsley, chopped finely
Salt and pepper to taste
QUICHE
1 Onion, chopped
2 Cups cooked ham, cubed
1 Cup cream (or half & half)
4 Eggs, beaten
½ Ontario greenhouse orange pepper, diced
½ Cup Swiss cheese, shredded
½ Cup Mozzarella cheese, shredded
2 Ontario greenhouse tomatoes, sliced
Mix all the crust ingredients together. Press evenly into a greased 9” pie pan – up the sides too!! Bake at 375 F for 15 minutes. Remove from oven and set aside.
Mix all quiche ingredients together except the sliced tomatoes. Pour into the crust. Bake at 350 F for approx. 25 minutes. Place the tomato slices on top of quiche and return to the oven for another 5 minutes. Remove from oven and let cool for 5-10 minutes before serving.
