- 1 8-9 oz bag of potato chips
- 6 tablespoons butter melted
- 15 crackers saltine or butter
- ¼ cup mozzarella cheese shredded
- Quiche Filling
- 3 eggs
- 3 egg whites
- 1 large red onion sliced
- 1 cup sliced button or crimini mushrooms
- ? cup heavy cream
- 1./2 cup milk
- ½ cup feta
- 2 tablespoons balsamic vinegar
- 3 teaspoons of olive oil divided
- ¼ teaspoon Italian seasoning
- ¼ teaspoon pepper
- ½ teaspoon salt
- a pinch of garlic powder
Preheat oven 350 degrees.
In a food processor pulse potato chips until they turn into a fine crumble.. Pour chips into a large mixing bowl. Add crackers to the food processor and pulse into a fine crumble and pour into the bowl with the chips. Whisk to mix the dry ingredients together.
Pour in melted butter and stir.
Pour mixture into a lightly oiled tart pan (my pan size was 9.75” in diameter)
Prebake the crust in the oven for 10 minutes then remove from the oven to cool.
Quiche Filling Instructions
Preheat oven 350 degrees
In a large pan, heat 2 tablespoons of olive oil on medium high and add in sliced onions. Sauté the onions for 8 minutes then add in balsamic vinegar. Reduce heat to low and cover for 10 minutes. Remove from the heat and place onions in a bowl.
In the same pan on medium, heat the last teaspoon of olive and add in the mushrooms. Sauté mushrooms for 10 minutes or until all liquid as evaporated.
Add the onions back into the pan and add in salt, pepper, Italian seasoning and garlic powder. Remove from the heat and set aside.
In a medium bowl whisk eggs, egg whites, milk and heavy cream.
Take the tart pan with the potato chip crust and add in a layer of feta. Top this with the onion and mushroom mixture. Add on top the final layer of mozzarella cheese and then pour the egg mixture across the top.
Place tart pan on baking sheet and bake in the oven for 50 minutes or until a knife inserted in the middle comes out clean.
Let the quiche cool for 10 minutes before serving,
*Nutrition information is a rough estimate.
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