Spicy Cheddar Potato Quiche

Spicy Cheddar Potato Quiche

Prep Time: 10 Min
Cook Time: 27 - 30 Min

Yields: 4+

What You Need

• 160g Frozen Deep Dish Pie Crust, thawed
• 1 Small Yellow Onion, thinly sliced
• 7 x Spicy Cheddar Crusted Smashed Potatoes, chopped

www.thehappyveg.ca/recipes/fiery-cheddar-smashed-taters

• 5 Large, Free-Range Eggs
• 1/3 C Whipping Cream
• 3/4 Aged White Cheddar, shredded
• 2 cloves Garlic, crushed & finely minced
• 1/4 Tsp. Himalayan Salt
• 1/4 Tsp. Vegeta
• Cracked Pepper 
• 1 Green Onion, sliced for garnish
• Fresh Chives, chopped for garnish

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

Directions

• 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.​

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• 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. 

HAPPY VEG