Savory Potato Quiche
Yield
4 servingsPrep
25 minCook
30 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 3 | tablespoons |
butter
|
|
| 2 | large |
potatoes
baked and cut into thin slices |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 4 | large |
eggs
|
|
| 2 | cups |
light cream (half&half)
|
|
| ½ | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
savory
|
*
|
| ½ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 45 | ml |
butter
|
|
| 2 | large |
potatoes
baked and cut into thin slices |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 4 | large |
eggs
|
|
| 473 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
seasoned salt
|
|
| 2.5 | ml |
savory
|
*
|
| 2.5 | ml |
dry mustard
|
|
| 0.6 | ml |
cayenne pepper
|
|
Directions
Melt the butter in a heavy skillet over low heat.
Add the potato slices and sau te until coated with butter and slightly brown.
Using about 3 tablespoons of the grated cheese, dust each potato slice on both sides and arrange the slices in the pastry shell.
Lightly beat the eggs with a wire whisk.
Add the half and half and seasoning; blend until smooth.
Set the pastry shell on a cookie sheet and carefully pour in the custard mixture.
Sprinkle with the remaining grated cheese.
Preheat oven to 375℉ (190℃).
Bake on center shelf for 30 minutes, or until p uffy and brown.
Let sit 5 to 10 minutes.
