Ingredients and Weight:
- Idaho potatoes, 4 lbs, peeled and shredded
- Butter, 1 stick (1/2 cup)
- Onion, 1 medium, chopped
- Bell pepper, 1 medium, chopped
- Swiss cheese, 1 cup, shredded
- Cheddar cheese, 1 cup, shredded
- Eggs, 8 large
- Milk, 1 cup
- Salt and black pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Cooking Difficulty:
Level 2 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add onions and bell peppers, and cook until softened.
- In a large bowl, combine potatoes, sautéed vegetables, Swiss cheese, and Cheddar cheese. Season with salt and black pepper to taste.
- In a separate bowl, whisk together eggs and milk.
- Pour the egg mixture over the potato mixture and stir to combine.
- Pour the quiche filling into a 9-inch (23 cm) pie dish.
- Bake for 45-50 minutes, or until the center is set and a toothpick inserted comes out clean.
Nutritional Information:
Per serving (1/8 of the quiche):
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 20g
Dish Characteristics:
- Rich and creamy texture
- Flavorful combination of potatoes, vegetables, and cheese
- Suitable for breakfast, brunch, or lunch
- Visually appealing golden-brown crust
User Comments:
- "This quiche was a hit at my brunch party! It was so delicious and everyone loved it." - Lisa
- "I love the combination of potatoes and vegetables in this quiche. It's a great way to use up leftover veggies." - Sarah
- "I'm not a big quiche fan, but this one was exceptional. The potato crust was a nice twist." - John
Special Precautions and Tips:
- Do not overmix the egg mixture, as this can result in a tough quiche.
- If you don't have Swiss cheese, you can substitute with another type of mild cheese such as mozzarella or Monterey Jack.
- To make a vegetarian quiche, omit the bacon and use vegetable broth instead of milk.
