Cast Iron Quiche w/ potato "crust"
Cast Iron Quiche w/ potato "crust"

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cast iron quiche w/ potato "crust". It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Add oil and heat until very hot, brushing to evenly coat bottom and side. Transfer the vegetables to the baked crust, and sprinkle the cheese evenly on top. Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables.

Cast Iron Quiche w/ potato "crust" is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Cast Iron Quiche w/ potato "crust" is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have cast iron quiche w/ potato "crust" using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Cast Iron Quiche w/ potato "crust":
  1. Prepare 3 lb YukonGold potato
  2. Make ready 1 large Onion
  3. Make ready 3 small Zucchini
  4. Get 3 medium Roma Tomato
  5. Make ready 1 tsp Rosemary
  6. Take 1 tsp Tyme
  7. Take 1 pinch Salt & Pepper
  8. Prepare 1 Young Living Oregano Essential Oil?

Transfer to the cast iron fry pan used to cook the bacon. Press evenly into pan and flute edges. Add bacon, tomatoes, cheddar and green onion. In a large bowl, whisk together eggs, nutmeg, heavy cream, salt and pepper.

Steps to make Cast Iron Quiche w/ potato "crust":
  1. Preheat Oven to 425°F
  2. Heat large cast iron skillet or enameled pan on Med-High Heat.
  3. 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.
  4. Dice your veggies and set aside.
  5. 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.
  6. 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.
  7. Cut into triangles (like a pizza). Serve with hot sauce, salsa, ketchup or by itself.

Why yes, I made a cast iron crustless quiche. Say that ten times, real fast I dare ya. I'm absolutely obsessed with my Lodge: cast iron skillet. Like a fine wine, it just gets better with age. Oh, and I can drop it on the ground, and nothing will happen to it.

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