I had pie on the mind all afternoon yesterday. You see, I had a lengthy chat about mud pie with a serious mud pie loving friend. After discussing its ridiculous layers and complexities and endless gooey goodness, I was in love with this sweet mess and pushed it to the top of my list of must-makes.
On my drive home, I realized that I must have pie for dinner. Not a sweet pie, but rather one of my favorite pies in the world: quiche!
You know I love a quick and tasty weeknight dinner. Quiche is insanely easy with endless possibilities. I love that you can keep it basic with cheese and spices, or make it more complex by adding sauteed veggies or meats.
Skillet roasted potatoes are amazing on their own with butter and thyme and as a side dish to any meal. Adding potatoes and cheddar to a quiche is a no-brainer.
Sooo much goodness!
This quiche turned out rich and savory and so satisfying!
cheddar thyme potato quiche!
1 tbsp. butter
2 small red-skinned potatoes, diced [about 1 cup diced taters]
1 tsp. dried thyme
black pepper, freshly ground to taste
sea salt, a dash to taste
4 large eggs
1 c. milk or half & half [I used coconut milk]
ground nutmeg, few dashes
1 c. shredded cheese [I used cheddar + monterey jack blend]
1 [9″] whole wheat, organic frozen pie crust [not thawed]
do it up!
Preheat oven to 375°F. In medium skillet over medium-high heat, melt the butter until bubbly. Add the diced potatoes, thyme, pepper and salt, and roast for 6-8 minutes, or until fork-soft in center and edges are crispy. Remove from heat.
In large bowl, whisk together the eggs, milk and nutmeg. Add the cheese and potatoes to bottom of pie crust and distribute evenly with a spoon. Pour the egg/milk mixture gently over the cheese/potatoes.
Place quiche on a baking sheet and bake in pre-heated oven for 45-50 minutes, or until the filling is firm when removed from the oven. Top of quiche will also begin to turn a light golden brown. Let sit for 5 minutes and serve it up!