Extra Thick Quiche

Name: Extra Thick Quiche
Ingredients: 4 potatoes ((use palm-sized boiling potatoes, yellow or red)); 2 tbsp butter; 8 eggs ((if using large eggs you may only need 6 or 7)); 1/2 cup cream ((substitute milk or half-and-half)); 1 yellow onion; 1 cup cheese ((select a favorite locally produced cheese, and grate or slice)); 1 tsp salt and pepper ((or more to taste))

Extra Thick Quiche

This impressive quiche makes great use of local potatoes, and whatever vegetables, cheeses, or meats you happen to have on hand. While it does require a springform pan, this quiche can serve 6 to 8 people economically, when served alongside a fresh side salad. You can also adjust the ingredients along with the changing seasons -- such as including wilted spinach in spring, or cubed pumpkin in fall -- for a versatile, nutritious, go-to meal. Feel free to add bacon or cubed ham if you want to ramp up the protein.

Print Recipe Pin Recipe

Course Breakfast, Main Course, Side Dish

Cuisine Vegetarian

Servings

Calories 348 kcal

Equipment

7" spring form pan

Ingredients

4 potatoes (use palm-sized boiling potatoes, yellow or red)
2 tbsp butter
8 eggs (if using large eggs you may only need 6 or 7)
1/2 cup cream (substitute milk or half-and-half)
1 yellow onion
1 cup cheese (select a favorite locally produced cheese, and grate or slice)
1 tsp salt and pepper (or more to taste)

Instructions

Preheat oven to 375F.
Boil the potatoes until soft, mash with 1 tbsp butter (including the skin), half of the salt and pepper, and set aside. (You can do this step ahead of time.)
Beat the eggs in a bowl with the cream and remaining salt and pepper until fully incorporated, and set aside.
Dice the onion and sautee in the remaining 1 tbsp butter over medium heat until lightly browned, and set aside.
Take the springform pan and place it on a rimmed cookie sheet. Press the mashed potatoes into the base of the pan, and partway up the sides. (The mashed potatoes prevent the runny eggs from leaking out of the pan.)
Add the sauteed onion, and spread evenly over the base of the potatoes.
Add the cheese over the onion, reserving some cheese for the top (decide if you want more cheese in the quiche or on top of the quiche).
Slowly pour the egg/cream mixture over the onions and cheese into the pan.
Top the quiche with the remaining cheese, and pop the quiche into the oven.
Cook for up to an hour. Ideally the internal temperature of the quiche should be 170F. If you don't have a thermometer, remove the quiche just when a knife inserted into the center comes out clean.

Nutrition

Calories: 348kcalCarbohydrates: 28gProtein: 16gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 266mgSodium: 610mgPotassium: 746mgFiber: 3gSugar: 2gVitamin A: 809IUVitamin C: 29mgCalcium: 209mgIron: 2mg

Notes

Recipe and photo by Christina Keibler.

Keyword Fall Recipe, Spring Recipe, Summer Recipe, Winter Recipe

Tried this recipe?Let us know how it was!

Extra Thick Quiche

Leave a Reply Cancel Reply

Extra Thick Quiche

Equipment

Ingredients 1x2x3x

Instructions

Nutrition

Notes

Ingredients