Spring Vegetable Quiche With New Potatoes, Arugula,

Name: Spring Vegetable Quiche With New Potatoes, Arugula, And Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded uncooked Idaho potatoes; 1 cup crushed potato chips; 1 tablespoon onion powder; 2 tablespoons melted butter; 2 eggs, beaten; 1 cup all-purpose flour; Butter for greasing the pie pan; 1/2 pound new potatoes, cut into 1/4-inch dice; 1 cup coarsely cracked potato chips; 1 cup coarsely chopped baby arugula; 1 cup chopped scallions, whites only; 1/2 cup finely chopped red bell pepper; 1 1/2 cups shredded sharp cheddar; 6 large eggs, beaten; 1/4 cup half-and-half; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; A 10-inch pie pan

Servings: persons

3 cups shredded uncooked Idaho potatoes
1 cup crushed potato chips
1 tablespoon onion powder
2 tablespoons melted butter
2 eggs, beaten
1 cup all-purpose flour
Butter for greasing the pie pan
1/2 pound new potatoes, cut into 1/4-inch dice
1 cup coarsely cracked potato chips
1 cup coarsely chopped baby arugula
1 cup chopped scallions, whites only
1/2 cup finely chopped red bell pepper
1 1/2 cups shredded sharp cheddar
6 large eggs, beaten
1/4 cup half-and-half
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
A 10-inch pie pan

1
Preheat the oven to 400u00b0F.
2
Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
3
Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the center sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
4
Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.

901

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups shredded uncooked Idaho potatoes, 1 cup crushed potato chips, 1 tablespoon onion powder, 2 tablespoons melted butter, and more.

Yes, Spring Vegetable Quiche With New Potatoes, Arugula, And Cheddar falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Quiche With New Potatoes, Arugula, And Cheddar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions