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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cast iron quiche w/ potato "crust". It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

A savory black pepper olive oil crust stuffed with ham and sharp cheddar cheese. Satisfying for even the hungriest There is something so satisfying about a deep dish quiche baked in cast iron. The tender crunch of a savory black pepper olive oil crust stuffed with.

Cast Iron Quiche w/ potato "crust" is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Cast Iron Quiche w/ potato "crust" is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cast iron quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you cook that.

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

Shredded sweet potatoes are a great alternative to the calorie heavy pie crust in this Spinach, Bacon and Cheese Quiche with Sweet Potato Crust. The filling for the quiche can be made the night before and the sweet potatoes can be shredded and prepped. Packed with veggies and protein, it's easy to make and great for meal prepping! Welcome to MJ's Kitchen today's recipe is Hash Brown Crust Quiche without Oven I'll bake it on stove but you can bake in oven as well Let's start to make.

Instructions 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.

Each starchy potato strand is so crispy, you'll forget pastry crust ever existed. In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard. Potato-leek quiche, great for brunch or side dish. While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid and it cooks away (you don't want the vegetables to be juicy).

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