Steps to Make Cast Iron Quiche w/ potato "crust" in 28 Minutes for Family

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, cast iron quiche w/ potato "crust". It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Cast Iron Quiche w/ potato "crust" is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Cast Iron Quiche w/ potato "crust" is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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. Take 3 lb YukonGold potato
2. Make ready 1 large Onion
3. Get 3 small Zucchini
4. Take 3 medium Roma Tomato
5. Take 1 tsp Rosemary
6. Take 1 tsp Tyme
7. Prepare 1 pinch Salt & Pepper
8. Prepare 1 Young Living Oregano Essential Oil?

Use thin spatula to release sides of crust from pan, then cut into wedges to. Traditional quiche made with bacon, cheddar, green onions and tomatoes. In a cast iron fry pan, cook bacon until crispy. If crust starts to darken before.

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.

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. In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard. Press the mixture into the skillet, making sure the bottom has no gaps and the height is level all the way around. Pour the remaining butter evenly over the top.

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