Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cast iron quiche w/ potato "crust". One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cast Iron Quiche w/ potato "crust" is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Cast Iron Quiche w/ potato "crust" is something which I have loved my entire life. They’re nice and they look wonderful.
Quiche (pronounced as 'KEESH') is originally a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or. A savory black pepper olive oil crust stuffed with ham and sharp cheddar cheese. Satisfying for even the hungriest There is something so satisfying about a deep dish quiche baked in cast iron.
To begin with this recipe, we must prepare a few components. You can have cast iron quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cast Iron Quiche w/ potato "crust":
- Prepare 3 lb YukonGold potato
- Make ready 1 large Onion
- Get 3 small Zucchini
- Make ready 3 medium Roma Tomato
- Take 1 tsp Rosemary
- Get 1 tsp Tyme
- Make ready 1 pinch Salt & Pepper
- Make ready 1 Young Living Oregano Essential Oil?
In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard. Press the mixture into the skillet, making sure the bottom has no gaps and the height is level all the way around. Pour the remaining butter evenly over the top. This quiche replaces a traditional shell with a simple potato crust.
Steps to make Cast Iron Quiche w/ potato "crust":
- Preheat Oven to 425°F
- Heat large cast iron skillet or enameled pan on Med-High Heat.
- 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.
- Dice your veggies and set aside.
- 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.
- 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.
- Cut into triangles (like a pizza). Serve with hot sauce, salsa, ketchup or by itself.
In any incarnation — made in its entirety with a flaky, buttery pastry shell or without a crust altogether and loaded Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them—see the. Although potatoes are not strictly paleo, there have been many indications that paleolithic man did eat roots and tubors. 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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