Cast Iron Quiche w/ potato "crust"
Cast Iron Quiche w/ potato "crust"

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cast iron quiche w/ potato "crust". One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cast Iron Quiche w/ potato "crust" is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cast Iron Quiche w/ potato "crust" is something which I have loved my entire life.

My world was rocked, what a delicious and healthy alternative to a traditional pie crust! Add the all time favorite With the cast iron skillet the potatoes were crisper, however, the pie pan works great too. Quiche (pronounced as 'KEESH') is originally a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or.

To get started with this particular recipe, we must prepare a few components. You can have cast iron quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cast Iron Quiche w/ potato "crust":
  1. Get 3 lb YukonGold potato
  2. Get 1 large Onion
  3. Prepare 3 small Zucchini
  4. Make ready 3 medium Roma Tomato
  5. Take 1 tsp Rosemary
  6. Prepare 1 tsp Tyme
  7. Make ready 1 pinch Salt & Pepper
  8. Take 1 Young Living Oregano Essential Oil?

Even if you're new to making quiche crust from scratch, I think you'll find it quite straight forward the way I've broken it down plus the recipe video below! Make a cheesy vegetable quiche with a crust of mashed potatoes for extra heartiness. This quiche replaces a traditional shell with a simple potato crust. Traditional quiche made with bacon, cheddar, green onions and tomatoes.

Steps to make Cast Iron Quiche w/ potato "crust":
  1. Preheat Oven to 425°F
  2. Heat large cast iron skillet or enameled pan on Med-High Heat.
  3. Add sunflower oil to coat the bottom of the pan. Once the pan his heated add the shredded potato and cook until they start to brown. Turn off stove. Push the potatoes into the bottom and sides of the pan to create the ?crust? for the quiche filling. Work to ensure there are no thin spots.
  4. Dice your veggies and set aside.
  5. In a separate mixing bowl beat 1 ½ dozen eggs with herbs adding I the drop of oregano oil at this time. Pour the egg/herb mixture into your potato crust and then sprinkle your veggies evenly on top of the mixture. Salt and peppa to your taste.
  6. Bake in oven for 35-40 mins or until set. Your quiche should be firm when you place your hand flat on the middle of it when done.
  7. Cut into triangles (like a pizza). Serve with hot sauce, salsa, ketchup or by itself.

In a cast iron fry pan, cook bacon until crispy. If crust starts to darken before. Place potatoes in large fine-mesh sieve. With hands, squeeze out as much liquid as possible. Use thin spatula to release sides of crust from pan, then cut into wedges to.

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