The following is a guest post by our resident semi-professional chef, Kate. You can catch up on her previous contributions here.
Here is my “in a pinch” dinner. I usually have the ingredients in my pantry and everyone in the house likes eggs. It’s a winner!
Quiche and Potatoes
1 refrigerated or frozen pie crust
1 cup milk
dash salt and pepper
1/2 cup shredded cheese (whatever you have in your fridge)
Optional fillings – steamed broccoli, bacon, sauteed onions, sausage, mushrooms, etc.
Preheat oven to 425 degreees. Press pie crust into a pie plate. Whisk together eggs, milk, salt and pepper. Set aside. Add fillings the pie crust and the pour egg mixture over the top. Bake 25-30 minutes until golden brown on top and the eggs are set (the eggs no longer “jiggle” when you gently shake the pie plate).
Microwave whole potatoes until tender. Cut into bite-sized pieces. Add olive oil to a saute pan over medium-high heat. Add potatoes, salt, pepper and any other seasoning your prefer. Cooking until crispy and golden brown. Serve with quiche.
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