Potato-Crusted Quiche

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

A classic quiche in a potato crust is packed with flavor. The crust is golden brown and crunchy, and the eggs are well flavored with the bacon and Parmesan. Served with a simple garnish of sage.

Ingredients

3 cups frozen shredded potatoes, thawed
6 scallions
3 tbsp. grated Parmesan cheese
1⁄2 tsp. ground black pepper
5 eggs, beaten
8 bacon slices
1⁄2 cup light cream or milk
1⁄2 tsp. ground sage
4 oz. Swiss cheese, shredded
Sage sprigs, for garnish
 

Steps

1. Preheat oven to 475°F. Oil a 9-in. pie plate. Chop 2 scallions; cut remaining scallions into thin, diagonal slices.

2. Mix potatoes, chopped scallions, 1 tbsp. Parmesan, pepper, and 2 beaten eggs. Spread to coat pie plate. Bake 10 min. or until golden brown. Reduce temperature to 375°F.

3. Meanwhile, cook bacon until crisp; drain, reserving 1 tbsp. drippings. Sauté sliced scallions in drippings until tender. Dice bacon.

4. Beat 3 eggs with cream and sage until blended. Stir in bacon, scallions, Swiss, and remaining 2 tbsp. Parmesan. Pour egg mixture into potato crust. Bake 15-20 min. until set. Garnish with sage sprigs.
 

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

FSD Resources