Ingredients for Potato Cheese Pie Derf Quiche
- 3 cups cooked leftover potatoes
- 1 cup shredded Swiss cheese
- 4 large eggs
- 1 cup heavy cream
- Romano Cheese
- 1 tablespoon pepper sauce
- ½ teaspoon garlic salt
- ½ teaspoon salt and ¼ teaspoon black pepper
- Fresh Sage
- Rosemary
- Thyme (option for 1 tablespoon fresh chopped herbs)
- ½ cup grated cheddar cheese
- Cooking spray
- Chives (option for 1 tablespoon fresh chopped herbs)
- Parsley (option for 1 tablespoon fresh chopped herbs)
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How to Make Potato Cheese Pie Derf Quiche
- Preheat oven to 425°F (220°C). Spray a 9-inch deep dish pie pan with cooking spray.
- In a medium bowl, gently combine 3 cups cooked leftover potatoes (mashed or cubed) and 1 cup shredded Swiss cheese.
- Pour the potato and cheese mixture into the prepared pie pan.
- In a separate bowl, whisk together 4 large eggs, 1 cup heavy cream, ½ cup grated cheddar cheese, 1 tablespoon pepper sauce, 1 tablespoon fresh chopped herbs (chives, parsley, or thyme), ½ teaspoon garlic salt, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the egg mixture evenly over the potato and cheese filling.
- Bake for 15 minutes at 425°F (220°C).
- Reduce oven temperature to 325°F (165°C) and continue baking for 30-35 minutes, or until the quiche is set, puffy, and lightly browned.
- Remove from oven and let stand for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
18g
Carbs
4g