Potato Cheese Pie Derf Quiche
Experience the ultimate comfort food fusion with this Potato Cheese Pie Derf Quiche, a delightful twist on classic quiche recipes. This savory dish features a crispy golden crust made entirely from grated russet potatoes, eliminating the need for traditional pastry dough and adding a rustic, earthy flavor. Packed with creamy cheddar and Parmesan cheeses, luscious layers of eggs, and optional add-ins like sautéed spinach and smoky bacon, this quiche offers the perfect balance of richness and texture. The combination of heavy cream and milk ensures a velvety filling, while lightly caramelized onions add a hint of sweetness. Ideal for breakfast, brunch, or even a light dinner, this potato-based quiche is a crowd-pleasing showstopper that’s naturally gluten-free and incredibly versatile! Serve it warm for a melty, cheesy experience, or enjoy it cold for a quick, satisfying meal.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 0.75 cups Heavy cream
- 0.5 cups Milk
- 4 large Eggs
- 1 cup Spinach leaves (optional)
- 0.5 cups Diced cooked bacon (optional)
- 0.5 cups Chopped onion
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil or cooking spray.
Peel the russet potatoes and grate them using a box grater or food processor.
Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a mixing bowl, combine the grated potatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Mix well.
Press the potato mixture evenly into the greased pie dish to form the crust, covering the bottom and sides. Bake for 15-20 minutes or until the edges are golden and the crust is set. Remove from the oven and set aside.
While the crust bakes, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3-5 minutes. If using spinach and/or bacon, add them to the skillet and cook for another 2 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Sprinkle 1 cup of shredded cheddar cheese and 1/4 cup of grated Parmesan evenly over the pre-baked potato crust.
Spread the sautéed onion mixture over the cheese layer. If using spinach or bacon, make sure they are evenly distributed.
Pour the egg mixture over the filling. Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
Bake in the preheated oven for 30-35 minutes, or until the egg mixture is set and the top is golden brown. A knife inserted into the center should come out clean.
Allow the quiche to cool for 5-10 minutes before slicing. Serve warm and enjoy your Potato Cheese Pie Derf Quiche!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 338 mg | 26% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 633 mg | 13% | |
*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.
