Cheesy Potato Quiche
This hearty Cheesy Potato Quiche is a good way to salvage those potatoes that have grown eyes. Simply cut out the eyes while peeling the potato. Its also the ideal use for potatoes that are too small for baking.
3 medium russet potatoes, peeled
1 prepared piecrust
1 Tbsp vegetable oil
1 small onion, chopped
3/4 cup milk
1 1/2 cup shredded Cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
paprika for dusting
Preheat oven to 375°F. Chop potatoes. Place potatoes in a medium saucepan; add enough water to cover. Boil potatoes until tender, about 10 minutes. Drain.
Meanwhile, prick piecrust all over with a fork. Bake until set, about 7 minutes.
Heat oil in a small skillet over medium-high heat. Add onion. Cook, stirring occasionally, until onion is browned, about 10 minutes.
Mix eggs, milk, cheese, onion, salt, pepper and dry mustard in a bowl; mix well. Arrange potatoes in crust. Pour egg mixture over potatoes. Sprinkle with paprika. Bake until set, about 30 minutes.
Cheesy Potato Quiche tip: Save time by placing chopped potatoes on a microwave-safe dish, covering with plastic wrap, and microwaving on HIGH for 2 minutes. Skip step 1 and proceed as recipe directs.