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Chef Don's
Favorite Other Entree Recipes
Easter Quiche with Potato Crust
Yield: 1 9” Quiche
3 cups Potatoes, grated
1 Tbsp. Butter, melted
2 Tbsp. Parmesan
4 large Eggs
1 cup Heavy Cream
1 tsp. Garlic
1/2 cup Asparagus, chopped
2 Tbsp. Carrot, shredded
2 Tbsp. Scallions, sliced
1/4 cup Bacon, cooked and crumbled
1/2 cup Swiss Cheese, shredded
Salt and Pepper to taste
Preheat oven to 425°. In a bowl combine the potatoes and the
butter. Mix well. Add the parmesan and mix well. Press the potato
mixture into a greased pie plate and bake for 25-30 minutes or until
golden brown. Remove from the oven and let cool. Reduce the oven
temperature to 375°. In a large bowl beat the eggs and cream.
Stir in the rest of the ingredients and pour into the potato crust.
Place onto a sheet pan and bake for 40-50 minutes or until the center
of the quiche is set. Remove from the oven and serve.
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