Potato Crusted Quiche

For the last kitchen at the South Arm Community Kitchen for 2017, we made another three dishes.

Our main dish is a Potato Crusted Quiche. This recipe is inspired by Foodnetwork.com.

Ingredients

  • 1 pound russet potato, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon grated Parmesan
  • 5 eggs
  • 1 cup milk
  • 1 tomato, diced
  • 1/4 cup green onion, chopped
  • 1/2 cup bacon bits
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced

We served the Potato Crusted Quiche with Cream of Celery Soup.

You can find the soup recipe here. This Cream of Celery Soup is great as people who are not a fan of celery also enjoy it.

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Crustless Swiss Chard Quiche

The second fall recipe which Minoo shared in the South Arm Community Kitchen is a cheesy quiche which kids will enjoy.

Crustless-Swiss-Chard-Quiche-17

This Crustless Swiss Chard Quiche is great for the lunch box. It can be eaten warm or cold.

This recipe is good to use up leftover food. You can use leftover ham, chicken, broccoli or any greens.

Ingredients

  • Olive oil for sauteing
  • 1/2 bunch Swiss chard
  • 2 1/2 cups shredded cheese (we used cheddar)
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • salt and pepper to taste

Crustless-Swiss-Chard-Quiche-1

Source: via Minoo

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