How to Prepare Perfect Cast Iron Quiche w/ potato "crust"

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special 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 will be really 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. Place potatoes in large fine-mesh sieve.

Cast Iron Quiche w/ potato "crust" is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Cast Iron Quiche w/ potato "crust" is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have cast iron quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cast Iron Quiche w/ potato "crust":

1. Take 3 lb YukonGold potato
2. Get 1 large Onion
3. Prepare 3 small Zucchini
4. Make ready 3 medium Roma Tomato
5. Get 1 tsp Rosemary
6. Get 1 tsp Tyme
7. Take 1 pinch Salt & Pepper
8. Get 1 Young Living Oregano Essential Oil?

The tender crunch of a savory black pepper olive oil crust stuffed with. Shredded sweet potatoes are a great alternative to the calorie heavy pie crust in this Spinach, Bacon and Cheese Quiche with Sweet Potato Crust. The filling for the quiche can be made the night before and the sweet potatoes can be shredded and prepped. Make a cheesy vegetable quiche with a crust of mashed potatoes for extra heartiness.

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.

The filling for the quiche can be made the night before and the sweet potatoes can be shredded and prepped. Make a cheesy vegetable quiche with a crust of mashed potatoes for extra heartiness. Make a crust from shredded potatoes. Odds are, you're making your quiche to serve for brunch. The crisp, buttery, and gluten-free crust is something all of your guests can enjoy without compromising any flavor or texture.

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