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)
- 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
- 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!