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    Potato-Crusted Quiche

    1.5 hrs to make, serves 6-8

    Ingredients

    Vegetarian, Gluten free

    Produce

    • 3/4 cup Chives, fresh
    • 2 Russet potatoes, medium

    Refrigerated

    • 3 Eggs plus 3 egg yolks, large

    Baking & Spices

    • 1 Kosher salt and freshly ground pepper
    • 1 Pinch Nutmeg

    Oils & Vinegars

    • 3 tbsp Olive oil, extra-virgin

    Dairy

    • 1 1/2 cups Fontina or gruyere cheese, grated
    • 2 cups Half-and-half

    Potato-Crusted Quiche from FoodNetwork.com

    3y

    9 comments

    • Jill Darbyshire

      Potato-Crusted Quiche Recipe - added sautéed turkey bacon, kale, garlic, and sharp cheddar. Par-baked in a pie plate coated with cooking spray for 30 minutes at 400 before filling. Very good!

    • Judy Mento

      Potato-Crusted Quiche: assuming 6 servings = 1 1/2 tsp. olive oil per serving (1 1/8 tsp. oil per serving of 1/8 recipe), use FF half-and-half or FF milk, FF shredded cheese (or RF and count); spray top of quiche with nonstick spray just before baking to help FF cheese melt. USE THE CRUST for other quiches, as well. For other quiche recipes, see my board "Meatless -- WW SFT".

    • Pocketworthy

      Potato-Crusted Quiche Recipe : Food Network Kitchen : Food Network - FoodNetwork.com aka: holy shit it's delicious quiche

    • Melissa Nader

      Potato-Crusted Quiche Recipe (uses thin slices of potato as the crust -- no flour or dough)

    • Patty Esposito

      Potato-Crusted Quiche Recipe : Food Network Kitchens : Food Network - FoodNetwork.com

    • Pam Smith-Warner

      Potato-Crusted Quiche recipe from Food Network Kitchen via Food Network

    • Amy Owens

      Potato-Crusted Quiche Recipe - made this Saturday. It was amazing.

    • Klista Shaban

      Potato-Crusted Quiche recipe from Food Network Magazine.

    • Ashley Carrillo Huntington

      Potato-Crusted Quiche Recipe-crust is gluten free

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