Spicy Cheddar Tater Quiche (Edit recipe)

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I had some leftover fiery cheddar taters and thought a quiche would be a great way to use them up while also tampering down the hellacious spice lol. Cheddar, sliced onions and smashed taters, smothered in cream & eggs & baked to golden. Still hot, but tampered down to a respectable level.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

27 minutes

INGREDIENTS

12

Serves: 4

Ingredients

160 grams Pie Crust, Refrigerated, Tenderflake Frozen Deep Dish, thawed
1 whole Yellow Onion, small onion, thinly sliced
7 whole Potatoes, Baby, Fiery Cheddar Smashed Taters - Recipe linked in notes
5 whole Eggs, Large, Free-Range & Organic, local is best!
0.333 cup Heavy Whipping Cream
2 cloves Garlic, crushed & finely minced
0.75 cup Aged Cheddar Cheese, Aged English, shredded
0.25 tsp Himalayan Pink Salt
0.25 tsp All Purpose Seasoning - Vegeta
1 whole Black Peppercorns, Ground Fresh, Desired Amount
1 whole Green Onion (Scallion), sliced for garnish
1 whole Chives, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 F
In the meantime, get your crust on to a baking sheet and pierce it with a fork a few times around the base of the crust. Next, lay some thinly sliced onions on the bottom followed by most of your chopped, spicy potatoes. Sprinkle half your cheese on top.
Next, whisk together your cream, eggs, garlic, salt, vegeta, and some cracked pepper. Once whisked together, pour this on top of your cheese / veggie mix and tap your baking sheet off the counter a few times to settle everything. Lay some additional sliced onion on top followed by your remaining chopped taters and shredded cheese.
Bake your quiche for 27 - 30 minutes until golden and mostly set as it will finish up out of the oven. Once your golden and ready to go, remove your tray and set it onto a wire cooling rack. Sprinkle with chives & green onions & let your quiche cool for about 10 minutes before slicing up and serving.
Slice, serve, and ENJOY!
Leftover quiche can be packed in an airtight container in the fridge for up to 4 days.

Notes

This was my first time trying the quiche with thinly sliced raw onion as opposed to cooking them first. The quiche is onion forward which I totally don't mind. If needed, reduce the onion by half or dice them if you'd prefer.
I linked the recipe form my Fiery Cheddar Smashed Potatoes. I had leftovers and needed some way to eat them while tampering down the spice lol
FIERY TATERS RECIPE - https://www.thehappyveg.ca/recipes/fiery-cheddar-smashed-taters

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	916
Fat:	32 g
Carbohydrates:	109 g
Protein:	31 g
Cholesterol:	27 g
Sodium:	651 mg
Fiber:	17 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.