This recipe is my attempt at Karina's scrumptious-looking purple potato quiche. It was a hit with my family, so thank you Karina for the idea!
1 medium purple potato, sliced thin (I used the Saladmaster)
8 eggs
1/2 onion, chopped
1/4 c. collards, chopped
3 sun dried tomatoes, chopped
8-10 Spanish olives
3 T. thick and chunky salsa
Seasonings:
rosemary
Italian seasoning
oregano
garlic powder
parsley
sea salt and pepper
Thinly slice the purple potato with the Saladmaster or your food processor. I recommend doing a little pre-cooking of the potato slices before adding them to the quiche. I cooked the potato slices in the microwave with a small amount of water (~1 T) for 3 1/2 minutes or until soft. Set aside purple potato. Chop onions, sundried tomatoes, and collards and set aside.
Spray a pie plate with nonstick spray and preheat the oven to 400 degrees. Beat the eggs and seasonings in a large bowl with a hand mixer on high speed for about 2 minutes or until the eggs are frothy. Layer everything except the eggs into the pie plate. Pour the eggs over the veggies and place the pie tin on a cookie sheet for stability in the oven (and to catch any overflow).
Bake at 400 to 450 degrees for 45 minutes or until a toothpick comes out clean. I served this with my Rosemary Grits topped with chopped fresh pair. (I had to make the grits again for my family since they were so delicious! My sister Sandy said she is going to go home and make them for her boyfriend Mike.)
1 medium purple potato, sliced thin (I used the Saladmaster)
8 eggs
1/2 onion, chopped
1/4 c. collards, chopped
3 sun dried tomatoes, chopped
8-10 Spanish olives
3 T. thick and chunky salsa
Seasonings:
rosemary
Italian seasoning
oregano
garlic powder
parsley
sea salt and pepper
Thinly slice the purple potato with the Saladmaster or your food processor. I recommend doing a little pre-cooking of the potato slices before adding them to the quiche. I cooked the potato slices in the microwave with a small amount of water (~1 T) for 3 1/2 minutes or until soft. Set aside purple potato. Chop onions, sundried tomatoes, and collards and set aside.
Spray a pie plate with nonstick spray and preheat the oven to 400 degrees. Beat the eggs and seasonings in a large bowl with a hand mixer on high speed for about 2 minutes or until the eggs are frothy. Layer everything except the eggs into the pie plate. Pour the eggs over the veggies and place the pie tin on a cookie sheet for stability in the oven (and to catch any overflow).
Bake at 400 to 450 degrees for 45 minutes or until a toothpick comes out clean. I served this with my Rosemary Grits topped with chopped fresh pair. (I had to make the grits again for my family since they were so delicious! My sister Sandy said she is going to go home and make them for her boyfriend Mike.)
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