Steps to Prepare Award-winning Pan-Fried Potato Quiche with Lots of Vegetables

Hey everyone, it is John, welcome to our recipe page. Today, we're going to prepare a special dish, Simple Way to Make Perfect Pan-Fried Potato Quiche with Lots of Vegetables. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pan-Fried Potato Quiche with Lots of Vegetables, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-Fried Potato Quiche with Lots of Vegetables delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Pan-Fried Potato Quiche with Lots of Vegetables using 10 ingredients and 8 steps. Here is how you cook it.

I wanted to see if it was possible to make a tart crust with potatoes. Also, we don't have an oven in our house.

Cook the potato crust until it's browned and crispy.
Season generously with salt and pepper.
Add whatever else you like. It should be good with bacon or tomatoes.
Reheat in an oven or oven toaster, not in the microwave (for a crispier finish). For one 26 cm [10.2 in] frying pan's worth. Recipe by unianiki

Ingredients and spices that need to be Prepare to make Pan-Fried Potato Quiche with Lots of Vegetables:

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

Steps to make 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.

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