You are|Are|Again} looking for idea recipes pan-fried potato quiche with lots of vegetables that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious pan-fried potato quiche with lots of vegetables should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of pan-fried potato quiche with lots of vegetables, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare pan-fried potato quiche with lots of vegetables good home, because as long as you know the trick, this dish is can become treat special.

Ingredients and seasonings required in make

1. Prepare 1 large Potato
2. Prepare 1 clove Garlic
3. Prepare 1 large Onion
4. Use 1/2 bag Komatsuna greens
5. Prepare 3 large Shiitake mushrooms
6. Prepare 40 grams Processed cheese
7. Prepare 3 Eggs
8. Take 100 ml Milk
9. Prepare 1 Salt, pepper
10. Prepare 1 if you have it A kitchen blowtorch to finish

Simply thaw a few cups of frozen, shredded potatoes and mix with spices (may I suggest dill, garlic powder, and a pinch of black pepper). The potatoes may get a little glue-ish, but that's okay. Then, in a greased muffin tin or pie pan or even silicone muffin cups, press the hash browns into the pan and up the sides like a pie crust. Poke holes all over the bottom of the pastry using a fork.

How to make:process Pan-Fried Potato Quiche with Lots of Vegetables:

1. Thinly slice the potatoes peel and all with a slicer or mandolin. Oil a pan and cover the pan with slices (this forms the crust). Turn the heat to low.
2. In another pan, stir fry the finely chopped garlic.
3. When the garlic changes color, add the onion and stir-fry.
4. When the onion is transparent, add the komatsuna and shiitake mushrooms, and season with salt and pepper.
5. When the vegetables are cooked, transfer to a pan with the potatoes. Even out the surface and scatter cheese.
6. Beat the eggs, milk and salt and pepper together, and pour on top of the vegetables. Take care that the egg mixture doesn't escape out of the potato crust.
7. Cover with a lid and cook for about 20 minutes over very low heat. When the egg no longer moves when you shake the pan, it's done. Sear the top lightly with a kitchen blowtorch if available.
8. Cool slightly and cut into wedges.
9. Done and ready to serve!

Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice. While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel and leek to a bowl, whisk to combine. Remove potatoes from pan with a slotted spoon and toss with meats. Scatter meat and potato mixture over baked pie crust. Whisk together beaten eggs and milk, season with salt and pepper and pour over meat mixture.

I say thank you for using the recipe that I convey on this page. We have high hopes we Congratulations enjoy