Name: Spring Vegetable Quiche with New Potatoes, Arugula, and Cheddar
Yield: 6–8 servings
Ingredients: 3 cups shredded uncooked Idaho potatoes; 1 cup crushed potato chips; 1 tablespoon onion powder; 2 tablespoons melted butter; 2 eggs, beaten; 1 cup all-purpose flour; Butter for greasing the pie pan; 1/2 pound new potatoes, cut into 1/4-inch dice; 1 cup coarsely cracked potato chips; 1 cup coarsely chopped baby arugula; 1 cup chopped scallions, whites only; 1/2 cup finely chopped red bell pepper; 1 1/2 cups shredded sharp cheddar; 6 large eggs, beaten; 1/4 cup half-and-half; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; A 10-inch pie pan

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Photo by Monte Farber

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

Recipe notes

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