This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe’s. You could use another type of frozen potato blend if you prefer.
It is adapted from Cooking with Trader Joe’s Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
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This quiche uses Frozen Country Potatoes with Haricots Verts and Wild Mushrooms from Trader Joe’s. You could use another type of frozen potato blend if you prefer.
It is adapted from Cooking with Trader Joe’s Five Ingredient Cook Book by Deanna Gunn & Wona Miniarti
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Ingredients
- 1 Pie Crust Pre-made or from scratch
- 4 Eggs
- 1 Cup Half & Half I used Fat-free
- 1-1/4 Cups Italian Cheese Blend any cheese would be wonderful
- 1 Bag Country Potato Blend From Trader Joe’s, thawed
Servings:
Instructions
- Pre-heat the oven to 375 degrees. Press the crust into a deep 9 inch pie dish. Bake the crust for 10 minutes while you prepare the filling.
- Whisk the eggs and half & half together in a large bowl. Stir in the cheese and the potato mix.
- Place the pie pan on a rimmed baking sheet and pour the egg/potato mixture into the crust. Make sure that the potatoes and beans are evenly distributed.
- Bake 40 -45 minutes until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes (15 is better) before serving.
- Slice and serve with a simple salad and a nice glass of wine.
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