Sunny Yellow Quiche with Potato Crust

by Christa Upton
(South Dakota)

Hot Pot Cooked Shreded Potatoes

Hot Pot Cooked Shreded Potatoes

Hot Pot Cooked Shreded Potatoes
Finished Hot Pot Quiche w/ potato crust
Hot Pot Salted Kale Chips

Recipe 30 with the Solar Hot Pot

Sunny Yellow Quiche with Potato Crust

Note: we are doubling this recipe today, putting two quiches in two Solar Hot Pots, to fill our kids’ tummies. (smile)

9:15 am—1 T. butter: put in Solar Hot Pot, cover, set up facing the sun, set timer for 15 minutes.

Then prep:

1/4 of an onion (chop finely)
1 clove garlic (smash and mince)
sprinkle salt (and pepper if desired)
1 t. parsley (optional)

9:30 am—veggies and seasonings: add, stir into butter, cover, set timer for 30 minutes.

Then prep:

Peel and grate 2 large potatoes.

Toss with generous amounts of olive oil and salt.

Stir in 1 egg white.

10:00 am—take veggies out of Hot Pot and refrigerate (for food safety).

Butter the bottom half of the Hot Pot.

Grated potato mixture: quickly add and press out a bit, into a bowl-shaped “shell.” Cover, adjust to sun, set timer for 60 minutes.

11:00 am—Adjust to sun, set timer for 60 minutes.

When potatoes are almost finished, set out the rest of the veggies you already cooked and 6 eggs to come to room temperature.

(Since we are doing a double recipe, we had 2 leftover egg yolks. We used them in place of 1 egg. You could toss in your extra egg yolk and make it “6 1/2 eggs.” Won’t hurt to have a little extra.)

Then prep by whipping lightly together:

6 eggs
2 t. water
cooked veggies (onion, etc.)
1/2 can diced, DRAINED tomatoes

The first picture is of the cooked potato crust. I was tempted to get out a fork and just eat the potatoes like that! LOL Maybe I will sometime.... Could add onions and flour to the mixture, and call it a latke—potato pancake.... Um, anyway....

12:00 pm—egg mixture: quickly pour over potato crust, cover, adjust to sun, set timer for 30 minutes.

12:30 pm—check to see if eggs are done by carefully picking up pot (with pot holders) and “swirling” with lid still on. If eggs are still runny, try to swirl most of the runny-ness out to the edges. Check in another 15 – 30 minutes.

Optional: sprinkle with cheese. Serve with fruit.

We put co-jack cheese on one and left the other.

This quiche rocked! Turned out better than I thought it would. (smile) Potatoes underneath made it so hearty. Despite the extra work, I don’t want to go back to the crust-less, now. LOL

Had a little trouble getting the center done in one of them; not sure why. But leaving it about 30 minutes longer did the trick.

Later we did some kale chips (with olive oil and salt, for about an hour)—I’ll include that picture, too. At the half hour mark, scoot them out of the middle up onto the sides of the Pot; (they had already shrunk by then so could be scooted up). Wow—they turned out crispy and delicious!

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