Mama Nibbles: Bob Evans Mashed Potatoes Review & Recipe - Potato Crust Quiche w/ Gruyere Cheese and Smoked Ham

Bob Evans Mashed Potatoes Review & Recipe - Potato Crust Quiche w/ Gruyere Cheese and Smoked Ham

     Bob Evans Refrigerated Mashed Potatoes are refrigerated to be kept fresh because they are made with REAL milk, REAL butter and REAL potatoes.  I received a package of Bob Evans Original Mashed Potatoes to try out on my family and they received enthusiastic thumbs up!  They heat up quick in the microwave and taste like homemade.  I decided to make a dish for breakfast that would be simple but filling because I never have a lot of time in the mornings but I want to send my family off with something that will stick with them longer than cereal.  Bob Evans mashed potatoes worked flawlessly in this recipe and I hope you will enjoy it along with your own family too.
 Step 1: Gather everything together before you get started, turn the oven on to 350 F.  Here is what you will need:
1 Bob Evans Original Mashed Potatoes (24 oz)
4 oz gruyere cheese grated (I prefer applewood smoked)
8 oz smoked ham, chop into 1 inch bits
9 large eggs (I prefer brown, they are richer in flavor and color)
1 cup milk (any kind will do, we use Smart Balance low fat)
1 tbsp dried thyme
5x5" square of cheesecloth or some strong paper towel
1 cup all purpose flour
baking spray
salt and pepper
2 pie pans or tart pans
2 cookie sheets
Step 2: Beat 1 egg and mix it into the mashed potatoes, add 1 cup flour and stir into the potatoes until just combined.
Step 3: Spray your pie pans and then put half of the potato mixture into each, spread it out not quite up to the top of the rim.  I made the mistake of spreading it took high which caused it to brown too much.  I had to cut the top part off after it was finished baking.  Spray the top of the potato crust with oil then put onto your cookie sheets and bake for 30 minutes, check at 27 minutes to be sure the crust is not burning.
Step 4: Take your thyme, place it into your cheese cloth or paper towel to make a little sachet.  Bring the milk to a simmer and then hold the sachet in it for a couple of minutes to add flavor.  Take the milk off of the heat and let it cool.
 Step 5: We are going to make the filling for each quiche separately so whick the following together in two different bowls or make one batch right after the next.  Whisk 4 eggs, 1/2 cup milk and  a dash of salt and pepper together. 
Step 6: Once your potato crust is done, pull that out of the oven and let it rest for 1 minute before filling each with 1/2 of the ham and cheese.  Pour egg mixture on top.  Put this into the oven for 30 minutes or until a knife comes out of the center without raw egg on it.  Let rest for 5 minutes after you pull this out of the oven and then serve.
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*I did not receive monetary compensation for this review. I was sent the product(s) free of charge by the company or PR representative. It has been used solely for the purpose of this honest review. The views are strictly 100% my own. Receiving the product did not influence me to produce a positive review.

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