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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cast iron quiche w/ potato "crust". It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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

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.

To get started with this recipe, we must prepare a few ingredients. 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":
  1. Make ready 3 lb YukonGold potato
  2. Get 1 large Onion
  3. Take 3 small Zucchini
  4. Get 3 medium Roma Tomato
  5. Take 1 tsp Rosemary
  6. Take 1 tsp Tyme
  7. Make ready 1 pinch Salt & Pepper
  8. Get 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.

Instructions 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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