Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Breakfast Quiche, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
When you hear the word “Quiche,” most people think of a fluffy egg pie, with a crispy crust. This recipe takes it to a whole new level by incorporating the buttery crunch of fried potatoes. Now you can have all your breakfast goodies, packed into one piping hot spot!
Although many fear messing up a quiche, it is actually on the simpler side of recipes. It’s easy to make, and it preserves fabulously. This quiche substitutes thinly sliced potatoes (I recommend a mandolin if you have one), that line the pie pan, rather than your usual pastry crust. The only hard part about this recipe is waiting to bite into the robust flavors. Quiches require patience. This recipe yields 6-8 servings, and takes about 90 minutes from start to finish. No doubt the results will have you tacking this to your favorite recipe list!
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Quick Tip: Serve this quiche with your favorite breakfast sausage, hash browns, and orange juice.