Moist Ivory Grated Potato Kugel Quiche Food Processor

Nutriscore Rating: 71/100

Discover the perfect fusion of tradition and creativity with this Moist Ivory Grated Potato Kugel Quiche, effortlessly prepared using your food processor. Featuring finely grated russet potatoes and onion blended with creamy sour cream and buttery richness, this dish boasts a luscious texture with a crisp, golden crust. The secret lies in squeezing out excess liquid for a flawlessly moist yet never soggy result. Enhanced with a hint of baking powder for a light, airy lift, this savory kugel-quiche hybrid is baked to perfection in just an hour. It's an all-in-one comfort food that’s ideal for brunch, dinner, or any special gathering, offering a modern twist on classic potato kugel while keeping it irresistibly familiar.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 4 large Russet potatoes
• 1 large Yellow onion
• 5 large Eggs
• 2 tablespoons All-purpose flour
• 1 teaspoon Baking powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Sour cream
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish or quiche pan with olive oil.

2. Peel the russet potatoes and cut them into chunks small enough to fit in your food processor. Grate the potatoes using the grating attachment.

3. Peel and quarter the onion, then grate it in the food processor as well.

4. Transfer the grated potato and onion mixture to a clean kitchen towel and squeeze out as much liquid as possible. This helps ensure a moist yet not soggy kugel.

5. In a large mixing bowl, whisk together the eggs, flour, baking powder, salt, and black pepper until well combined.

6. Add the grated potato and onion mixture, along with the sour cream, to the egg mixture. Stir until evenly incorporated.

7. In a small skillet, melt the unsalted butter over medium heat and allow it to cool slightly before pouring it into the potato mixture. Stir to combine.

8. Pour the potato mixture into the prepared pie dish or quiche pan, spreading it out evenly with a spatula.

9. Drizzle the remaining olive oil over the top to help create a golden crust during baking.

10. Bake in the preheated oven for 60 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

11. Allow the kugel quiche to rest for 10 minutes before slicing into wedges. Serve warm or at room temperature.

Nutrition Facts

1 serving (289.1g)

Calories		376
% Daily Value*
Total Fat		16.5 g	21%
	Saturated Fat	6.9 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		175 mg	58%
Sodium		660 mg	29%
Total Carbohydrate		46.5 g	17%
	Dietary Fiber	3.2 g	11%
	Total Sugars	4.3 g
Protein		11.6 g	23%
Vitamin D		0.9 mcg	5%
Calcium		79 mg	6%
Iron		2.0 mg	11%
Potassium		1071 mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 888 cal (38.9%%)

Protein: 276 cal (12.1%%)

Carbs: 1119 cal (49.0%%)