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Potato Crusted Quiche

This is it – the most versitle, healthy quiche you can adapt to any meal just by changing the additions. Have fun with this one and keep switching it up.

3 medium potatoes – Yukon golds work best

Wash your potatoes, prick with a fork, and microwave until just tender (3 minutes in mine)

Cool and then grate (approx 3 cups grated potato)

Toss with;

  • 1/3 cup parmesan cheese
  • 1 tbsp corn starch
  • 1 tsp thyme
  • ¼ tsp sea salt
  • 2 tbsp melted butter

Toss to combine and evenly press into bottom and sides of a lightly greased 9 inch glass pie plate

Bake @ 425F for 20 minutes until lightly golden

Cool while making filling or bake ahead, cool, cover with plastic wrap and refrigerate over night.

Filling can be pre-mixed and refrigerated overnight as well

Filling;

Wisk together;

  • 3 large egg
  • 1 cup milk
  • ½ cup cream
  • ½ tsp hot pepper sauce
  • ½ tsp grated fresh nutmeg
  • ¼ tsp fresh ground black pepper
  • 1 cup grated Swiss cheese
  • ½ cup grated Parmesan (or a cup and a half of your favorite cheeses – the stronger the flavour the better)

Layer the potato crust with your favorite ingredients and then top with the egg mixture.

Bake at 350F for 30-35 minutes until set and golden brown (if you wiggle the pie plate right and left the middle will not jiggle)

OK – here’s your creative part, what are you going to fill it with??

Just a hint precook any meats and onions or veggies taste better with a quick saute.

We serve this quiche in its original form. At our Victoria B&B Inn we strive to put a gourmet spin on the traditional breakfast, offering a variety to suit all tastes. Serving the quiche original lets the cheese and nutmeg shine while allowing us to plate meat or vegetarian options on the side. Treats for everyone!