Taters and Tomato Quiche

Taters and Tomato Quiche


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Diced potatoes and tomatoes are brought together in a smooth bed of eggs surrounded by a flaky pie crust. Enjoy a slice of this quiche for brunch, or as the main course for an elegant dinner.

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Time needed

20-30 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 4 Eggs, divided
  • 1 9" Refrigerated Deep-Dish Pie Crust
  • 2-3 C. Large Baking Potatoes, boiled and diced
  • 1 14 oz. can Diced Tomatoes, drained
  • 1/2 C. Green Onions, white and light green parts only, sliced
  • 1/2 C. Skim Milk
  • 3/4 C. Shredded Swiss Cheese, divided
  • 1 Tbs. Dijon Mustard
  • 3/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper

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Place a baking sheet on the center rack of the oven and preheat to 325 degrees. Divide one of the eggs' yolks from its whites. Slightly the beat egg yolk in a small bowl and set aside. Brush the pie crust with the egg white. Layer into the crust, in order, half of the diced potatoes, the tomatoes, the green onions, and the remaining potatoes. In a medium-sized saucepan over medium heat, warm the milk until edges are bubbling. Remove milk from heat and stir in 1/2 cup of the Swiss cheese until melted. Stir in the mustard, salt and pepper along with the beaten yolk and remaining 3 eggs, and mix until well-blended. Pour the egg mixture over the vegetables and sprinkle with the remaining shredded cheese. Place the pie on the baking sheet and bake for about one hour, or until the egg mixture is set and the quiche is golden-brown. Let cool on a rack for 10 to 15 minutes before serving.

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