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Roasted Potato Mushroom Quiche for two

June 19, 2017

Sometimes I just want a small Quiche because Chuck and I don't ever finish the whole 9" Quiche. So I made this smaller version with roasted leftover potatoes, mushrooms a little onion, parsley, basil and pepper jack cheese all in a my famous jalapeño crust. Usually when I have leftover potatoes I make breakfast burritos. This time I thought they would go great in this little quiche and I was right. Try it!

 

 

 

 

 

 

 

 

 

 

 

 

1 Deby's famous jalapeño crust or store bought crust.

3 eggs

1/2 cup milk

1/2 to 1 cup pepper jack cheese, grated

3 or 4 sliced mushrooms

1/2 cup of sliced leftover roasted potatoes

1 green onion sliced very thin

1/2 Tablespoon flour

1/2 teaspoon fresh parsley

1/2 teaspoon fresh basil

Salt and Pepper

Mix this all together and pour into crust and bake for 35 to 45 min. at 350 degrees until slightly firm.

 

The Crust

1- 1/2 Cups four

1/4 cup ice water

1/2 teaspoon salt

1 cube butter, very cold and cut into 1inch pieces

1 Jalapeño, cut in half and remove the seeds

 

Put the flour, salt, butter and jalapeno in food processor and pulse 8 times

Add ice water and pulse until everything comes together, right before it forms a ball. Put in plastic bag or plastic wrap and smash into a disk. Chill while you made the egg part. If it's to soft chill for 1 hour.

Roll out crust to fit a 9 in. pie pan. Try not to use to much flour when rolling out dough. 

 

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