Tuesday, October 18, 2011

Crustless Egg Potato Quiche Recipe from Mid Atlantic Innkeepers COOKBOOK

Crustless Egg Potato Quiche
Flowers & Thyme Bed and Breakfast – Lancaster, PA

• 1 small potato
• 1 cup feta cheese
• ½ small onion
• 1/8 cup green pepper
• ½ cup tomato, cut up
• 1 Tbsp. butter
• 5 eggs
• ¾ cup milk
• ¼ c. flour
• 1 tsp. baking powder
• ¼ tsp. basil
• Dash of oregano
• Salt & pepper to taste
• cilantro

Preheat oven to 350F
Peel and cube potato. Cook in saucepan until soft. Layer in
bottom of pie plate. Add the feta cheese to the potatoes.
Microwave the onions, pepper, tomato, and butter for one (1)
minute on High. Set aside.
Beat eggs and add the rest of the ingredients, except the cilantro.
Fold in the onion/tomato mixture and pour over the feta cheese
and potatoes. Sprinkle the fresh cilantro over the top of the
quiche mixture.
Bake for about 40 minutes until quiche is puffy and golden and
center does not seem liquid when moved.

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