Breakfast Potato Quiche with Tender Corn by Archana’s Kitchen

To start making the Breakfast Potato Quiche with Tender Corn, preheat oven to 200 C.

Gently press the grated potatoes between paper towels to dry them as greatest as doable. In a 9-inch pie plate, toss the potatoes with the melted butter, salt and pepper. Stir to mix properly.

Press the potatoes into the underside of the pan and up the perimeters to type a crust. Bake within the preheated oven for 30 -35 minutes till golden brown and sides of the potato crust begin to crisp.

Imply whereas, in a sauce pan, whisk the entire wheat flour, milk, salt and cayenne pepper. Place the pan on medium warmth and start to prepare dinner the sauce, stirring constantly till thickened.

Stir within the baking powder at this stage and whisk till properly blended. Flip off warmth and add the steamed corn and stir.

When the hash brown potato crust is prepared pour the corn combination over it, sprinkle the cheese and return to the oven.

Decrease the oven temperature to 180 C and bake for about 15 to 10 minutes till the cheese is mild golden brown on high.

Serve the Breakfast Potato Quiche with a tall glass of freshly made fruit juice like Cantaloupe Pomegranate and Mint Juice and toast for breakfast.