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

Ideas and Innovation
chicken dinner

For the last three years, we’ve hosted an event called Winner, Winner, Chicken Dinner. We sponsor the local chapter of Future Farmers of America to raise the chickens, and we have to arrange all the transporting from farms to the distributor, which keeps the birds in a freezer until we’re ready. We build hype by having students vote on the proprietary spice blend they would like on the chicken. It helps the nutrition team get involved in the educational process and showcase local food purchasing.

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

FSD Resources