This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Utensils
Medium Bowl
Whisk
Large Bowl
Step 1
Pour 1 cup water in the Combi Cooker Pan for steaming, then place Crisper Tray into pan with water and set aside.
Step 2
In a medium bowl, whisk together the eggs and half & half. Add the onion, 1/2 cup cheddar cheese, spinach, salt, and pepper and stir to evenly combine. Pour the mixture into the prepared pie crust, then top with the remaining 1/2 cup cheddar cheese. Place the quiche on top of the Crisper Tray and slide Combi Cooker Pan into Level 1.
Step 3
In a large bowl, add the potatoes, oil, garlic powder, salt, and pepper and toss until evenly coated. Place the potatoes on the Bake Tray, then slide the tray into Level 2.
Step 4
Close door and flip the SmartSwitch™ to COMBI COOKER. Select COMBI MEALS, set temperature to 350F and set time to 30 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 5 minutes).
Step 5
When 15 minutes remain on the timer, remove tray with potatoes and toss to ensure even cooking. Return tray to unit close door, and allow potatoes to cook for 10 more minute. Remove potatoes with 5 minutes left on the time and set aside.
Step 6
When cooking is complete, quiche will be puffy and jiggly in the center, allow to cool for 5 minutes. Eat warm or at room temperature. The quiche can be stored for up to 3 days in the refrigerator.
Pour 1 cup water in the Combi Cooker Pan for steaming, then place Crisper Tray into pan with water and set aside.
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Step 2 of 6
In a medium bowl, whisk together the eggs and half & half. Add the onion, 1/2 cup cheddar cheese, spinach, salt, and pepper and stir to evenly combine. Pour the mixture into the prepared pie crust, then top with the remaining 1/2 cup cheddar cheese. Place the quiche on top of the Crisper Tray and slide Combi Cooker Pan into Level 1.
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Step 3 of 6
In a large bowl, add the potatoes, oil, garlic powder, salt, and pepper and toss until evenly coated. Place the potatoes on the Bake Tray, then slide the tray into Level 2.
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Step 4 of 6
Close door and flip the SmartSwitch™ to COMBI COOKER. Select COMBI MEALS, set temperature to 350F and set time to 30 minutes. Press START/STOP to begin cooking (the unit will steam for approx. 5 minutes).
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Step 5 of 6
When 15 minutes remain on the timer, remove tray with potatoes and toss to ensure even cooking. Return tray to unit close door, and allow potatoes to cook for 10 more minute. Remove potatoes with 5 minutes left on the time and set aside.
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
Step 6 of 6
When cooking is complete, quiche will be puffy and jiggly in the center, allow to cool for 5 minutes. Eat warm or at room temperature. The quiche can be stored for up to 3 days in the refrigerator.
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
240g
water, for steaming
6
large eggs
60g
half & half
1/2
white onion, peeled, thinly sliced
120g
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
2 tablespoons
canola oil
1 tablespoon
garlic powder
Kosher salt, as desired
Ground black pepper, as desired
LEVEL 1 (Combi Cooker Pan, Crisper Tray)
1 cup
water, for steaming
6
large eggs
1/4 cup
half & half
1/2
white onion, peeled, thinly sliced
1 cup
shredded cheddar cheese, divided
1 cup
spinach, roughly chopped
Kosher salt, as desired
Ground black pepper, as desired
1
9-inch deep-dish frozen pie crust, room temperature
LEVEL 2 (Bake Tray)
4
russet potatoes, diced in 1/2-inch cubes, rinsed in cold water and patted dry
