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Potato Crusted Mac N Cheese Quiche

With dandelion greens…

Overflowing dandelion greens from the CSA are a bit bitter, but mixed with apple cider vinegar and leftover mac n cheese, it makes a great quiche filling..

A thinly sliced potato makes a great fast crust. Totally inspired by Alexandra.

Creamy, greened, rough and smooth, full of leftovers.

There is a lot going on here..

 

 

Serves 2.

Ingredients:

  • 1 medium potato, cut really thin
  • few splashes of oil
  • dandelion greens, de-ribbed and chopped
  • splash of apple cider vinegar
  • Parmesan cheese sprinkles
  • 2 eggs
  • leftover mac n cheese, chopped (about 1/2 cup?)
  • 1/4 cup water

Cut the potato really thin and toss in a splash of oil. Season. Cover a baking dish or cast iron with overlapping potato slices until fully covered. Bake at 350 degrees for 20 minutes.

In a hot pan, heat a splash of oil and add the greens. After they cook down a bit, season and stir in some apple cider vinegar.

For the custard, scramble two eggs with the water. Season. Then fold in the chopped mac n cheese.

To the cooked potato crust, spread the cooked dandelion greens, sprinkle with Parmesan, and then pour in the egg mixture. Bake at 350 degrees for another 15-20 minutes, or until cooked through.

Let it cool and then cut yourself a slice. A little salt topping was in order.

And it is even good cold..

 

 

May 22, 2017 Comments (0) Eggs, Pasta

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