In search of a hands-off, easy side dish? Time to outsource the work to your pressure cooker and give these rich and creamy Instant Pot Mashed Potatoes a try! They’re simple, delicious, and made in one pot.

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The perfect mashed potatoes for holidays—or any day!

Rich, Parmesan-topped, and peppered with fresh herbs, these luscious, creamy Instant Pot mashed potatoes are the stuff of legends.

What makes them such a favorite? Behold!

• Keep Your Oven Free for Other Dishes. While I’m a huge fan of Cheesy Scalloped Potatoes and Oven Roasted Potatoes, sometimes your oven just isn’t an option (like when you’ve already got a Roast Turkey in it).
• The Instant Pot Makes Them Easy. Now that I’ve discovered the beauty of cooking potatoes in the Instant Pot, I actually prefer the Instant Pot version. The prep is far more simple, the potatoes cook more quickly, and the resulting texture is superior.
• Versatile Serving Options. Just like my classic Mashed Potatoes Recipe, these Instant Pot mashed potatoes can pair with any of your favorite proteins, from Honey Garlic Pork Chops to Stuffed Chicken Breast to Air Fryer Salmon.

How to Make Mashed Potatoes in an Instant Pot

Cut the Potatoes. This recipe was written for potato chunks that are 1 inch in size. It’s important that your potatoes are all cut this size so that they cook as intended. (For the smoothest texture, you should peel your potatoes for Instant Pot mashed potatoes, but if you want flecks of texture, you can leave the peels on.)

Pressure Cook the Potatoes. Pressure cook for 8 minutes on HIGH pressure to steam potatoes in the Instant Pot. Release the pressure.

Drain the Pot. Return the cooked potatoes to it.

Add the Remaining Ingredients. We’re almost there!

Mash the Potatoes. Don’t overwork them! The main reason mashed potatoes turn sticky and glue-like is from being overworked. As soon as you reach your desired consistency, stop mixing. ENJOY!

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Instant Pot Mashed Potatoes

These Instant Pot mashed potatoes are perfect for a crowd! With herbs, Greek yogurt, and Parmesan, they're creamy and full of flavor.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 ½ teaspoons kosher salt divided
• 2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
• 1 cup Greek yogurt at room temperature
• 2 tablespoons unsalted butter at room temperature
• ½ teaspoon ground black pepper
• 3 tablespoons fresh chives finely chopped
• ½ tablespoon fresh thyme chopped
• ¼ cup Parmesan cheese freshly grated (plus additional to taste)

Instructions

• Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves.
• Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Quick release the pressure valve.
  
• Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot.
  
• Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt.
  
• With an electric hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired.
  
• Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
  

Video

Notes

• TIP: If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
• TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
• TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
• TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
• TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.
• TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
• TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed above.

Nutrition

Serving: 1(of 8) | Calories: 161kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Fiber: 3g | Sugar: 2g

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This creamy, cheesy Cauliflower Casserole with bacon gives the loaded baked potato treatment to cauliflower au gratin. It’s always a crowd-pleaser!

This cauliflower casserole is the best way to get your veggie fix!

People pleasing is not a good trait to have, unless you’re a creamy cauliflower casserole.

IN THAT CASE: If you’re looking for a single side dish to serve at your next holiday gathering or family dinner that pleases just about every taste preference and diet under the sun, look no further, friends.

• Tender, caramelized roasted cauliflower florets are hidden amongst indulgent, melting pockets of cream cheese, gruyere, and crispy bacon, a.k.a. you’ll question whether or not this dish actually contains vegetables (same goes for this Broccoli Bake).
• Healthy swaps, like Greek yogurt and reduced-fat cream cheese, cut calories without sacrificing flavor. Yes, this is a creamy cauliflower casserole without mayo or sour cream! As a bonus, it’s also naturally low-carb.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Cauliflower. Unlike raw cauliflower (which is bland), roasted cauliflower (like in this Roasted Vegetable Salad, for example) is complex, caramelized, and rich. We want bite-sized florets here; if you’d have to cut it with a fork on your plate before eating it, it’s too big for this cauliflower casserole.
• Garlic Powder. All the garlic flavor without the fuss of actually chopping garlic.
• Ground Nutmeg. My nod to the traditional flavors in a classic cauliflower casserole au gratin recipe.
• Reduced-Fat Cream Cheese. Lends the ultimate creamy texture that ramps up the “loaded” factor of this dish.
• Greek Yogurt. My sneaky swap for mayo or sour cream that keeps this cauliflower casserole creamy. You may also make this cauliflower casserole with low-fat sour cream.
• Bacon. Turns this casserole into the stuff of dinner legend.
• Cheese. Gruyere and Parmesan are the perfect nutty combination here! (This Brussels Sprouts Casserole is another side dish crowned with this tasty cheese combo.) If you don’t have Gruyere, any similar melty, alpine-style cheese will work wonderfully.
• Chives. A beautiful addition of color and fresh flavor.

How to Make Cauliflower Casserole

Roast. Toss the cauliflower florets with the oil and spices, then roast until tender.

Cook and Crumble the Bacon. Here are more tips for Baked Bacon.

Make the Sauce. Mix together the cream cheese, yogurt, and shredded cheese. (Yes, it’s thick! It will melt and get smoother as it bakes.)

Finish. Remove the cauliflower from the oven, dollop with the cream cheese mixture, and sprinkle with the remaining cheeses. Bake the cauliflower casserole at 425 degrees F for 5 to 7 minutes until the cheese is melted and bubbly. Pop under the broiler to brown the top. Sprinkle with chives and additional bacon. ENJOY!

Recipe Variations

• Loaded “Baked Potato” Cauliflower Casserole. Swap the Gruyere for sharp cheddar and the nutmeg for cayenne.
• Fontina and Herb Cauliflower Bake. Swap the Gruyere for fontina, add 1/2 teaspoon dried thyme to the cauliflower prior to roasting, and top the final casserole with chopped, fresh parsley. Bacon optional…or not.
• Italian. Swap the Gruyere for shredded provolone or mozzarella, omit the nutmeg, and add 1 teaspoon dried Italian seasoning plus a pinch of red pepper flakes to the cauliflower prior to roasting.

Meal Prep Tips

Here’s how you can make this cheesy cauliflower casserole ahead.

• Roast the cauliflower 1 day in advance, then store in an airtight container in the refrigerator.
• Prepare the cream cheese mixture 1 day in advance and store in the refrigerator.
• When ready to cook, warm the cauliflower in a baking dish in a 350-degree F oven until hot.
• Let the cream cheese mixture come to room temperature.
• Increase the oven temperature to 425 degrees F, then dollop on the cream cheese mixture, top with cheese, and bake as directed.

What to Serve with Cauliflower Casserole

• Chicken. Baked Chicken Cutlets would be a perfect side with this cheesy cauliflower casserole.
• Pork. Crock Pot Pork Chops cook on your countertop while your oven is occupied with the cauliflower.
• Beef. These Air Fryer Steak Bites are another option that cooks outside your oven.
• More Sides. So many sides pair well with cauliflower casserole, from Sauteed Carrots to Roasted Garlic Potato Rolls.

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Cauliflower Casserole

This cheesy roasted cauliflower casserole with cream cheese and bacon is an easy, low-carb side dish perfect for holidays and gatherings!

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 229kcal

Author Erin Clarke / Well Plated

Ingredients

• 2  medium heads of cauliflower cut into bite-size florets (about 3–4 pounds cauliflower, prior to being cut, or 5–6 cups florets)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• 6 slices bacon
• 4 ounces reduced-fat cream cheese at room temperature
• ¼ cup nonfat plain Greek yogurt
• ⅔ cup freshly grated Gruyere or similar melty, nutty, alpine-style cheese, divided
• ¼ cup finely grated Parmesan cheese divided
• 3 tablespoons fresh chives chopped

Instructions

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9×13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
  
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
  
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
  
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
  
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in ⅓ cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
  
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining ⅓ cup of Gruyere and 2 tablespoons of Parmesan.
  
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

Video

Notes

• TO STORE: Leftovers may be stored in the refrigerator for up to 3 days.
• TO FREEZE: Baked cauliflower casserole may be kept frozen for up to 3 months. Defrost overnight in the fridge before warming.
• TO REHEAT: Warm the cauliflower casserole in an oven preheated to 350 degrees F until steaming and heated through.
• TO MAKE AHEAD: The cauliflower can be roasted 1 day in advance. Store in an airtight container in the refrigerator. The cream cheese mixture can be prepared 1 day in advance and stored in the refrigerator. When ready to cook, warm the cauliflower in the baking dish in a 350-degree F oven until hot. Let the cream cheese mixture come to room temperature. Increase the oven temperature to 425 degrees F, then dollop on the cream cheese and bake as directed.
• TO DOUBLE: This recipe is easy to scale! Feel free to double it (bake in two separate 9×13-inch pans) or halve it and bake in a 1 1/2-quart casserole or gratin dish.

Nutrition

Serving: 1of 8 | Calories: 229kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Potassium: 529mg | Fiber: 3g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 70mg | Calcium: 208mg | Iron: 1mg

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It’s hard to beat a pan of hot, crispy Roasted Red Potatoes. Golden brown outside, creamy inside, and seasoned up however you like, pop this versatile, easy side dish into your oven, then let the heat work its magic.

Roasted red potatoes are the goes-with-anything side you need in your life!

Piping hot, crispy roasted red potatoes (or a Baked Potato) are a welcome addition to any meal. They taste just as delicious alongside a Stuffed Chicken Breast as they do Garlic Salmon with Lemon and Butter.

• From Roasted Sweet Potatoes to Homemade Fries to Garlic Roasted Potatoes to these roasted red potatoes, you can’t go wrong! Roasted potatoes pair well with just about any main dish.
• Simple seasonings add the perfect amount of oomph and pizzaz without making the potatoes compete with the flavors in the main dish (just like Roasted Radishes).
• While I love Roasted Fingerling Potatoes and Oven Roasted Potatoes, red potatoes are some of my favorites to roast in the oven because the prep is so easy. Their thin skins don’t need to be peeled (time saver!) and the baby size gives an ideal creamy inside to crispy outside ratio.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Baby Red Potatoes. With thin skin (aka crispy skin) and delightfully fluffy yet creamy insides, baby red potatoes are a roasting rockstar. Red potatoes are rich in fiber, vitamins, and iron too.
• Olive Oil. Coating the potatoes in olive oil helps them become crispy and flavorful without burning.
• Garlic. For a touch of garlicky goodness.
• Italian Seasoning. While optional, Italian seasoning adds a savory, herby flavor that I think is scrumptious with these potatoes. Or, try any of the seasoning variations suggested below.
• Parmesan. Another optional addition that I highly recommend. The Parmesan pairs wonderfully with the potatoes and other spices.

How to Make Roasted Red Potatoes

Rinse and Dry the Potatoes. Dry them WELL or they’ll steam instead of getting crispy. If your red potatoes are golf ball-sized or smaller, cut them in half; if larger, cut them into quarters. Aim for pieces that are 1 to 2 inches in size.

Add the Oil and Spices. Toss to coat.

Arrange the Potatoes. Face the cut sides down on the baking sheet. And don’t crowd the pan! This is the cardinal rule of Oven Roasted Vegetables.

Roast the Potatoes. Roast red potatoes at 400 degrees F for 45 to 55 minutes, tossing every 15 minutes. Add a sprinkle of Parmesan. ENJOY!

Seasoning Ideas for Roasted Red Potatoes

• Herbs. Toss the potatoes with a mixture of dried herbs such as rosemary, thyme, oregano, basil, and/or Italian seasoning. Add salt, plus minced garlic or garlic powder to taste.
• Lemon Garlic. Whisk together olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, and kosher salt. Toss the potatoes in the mixture, then roast until tender and crispy.
• Parmesan. Roast with garlic powder, salt, and pepper. Immediately after the potatoes come out of the oven, toss them with Parmesan cheese.
• Spicy. Mix together chili powder, cumin, smoked paprika, salt, and a pinch of cayenne. Toss the potatoes in the spice mixture and roast until crispy and fragrant.
• Super Seasoned. Connect with your inner kid and toss the potatoes with a seasoned salt, such as Lawry’s prior to roasting (this was my childhood fave).

What to Serve With Roasted Red Potatoes

• Chicken. Try these roasted red skin potatoes with Chicken Francaise, Tuscan Chicken, Air Fryer Chicken Legs.
• Pork. Enjoy your roasted potatoes with Crock Pot Pork Chops or Instant Pot Ribs.
• Beef. Air Fryer Steak, Italian Beef, and Corned Beef Brisket would be tasty with potatoes as a side.
• Seafood. Pair this roasted red potatoes recipe with Grilled Swordfish, Grilled Shrimp, or Broiled Salmon.

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Roasted Red Potatoes

The BEST crispy Roasted Red Potatoes made in the oven. These are golden on the outside, creamy inside, and seasoned up however you like.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 226kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds baby red potatoes
• 3 tablespoons extra-virgin olive oil
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon minced garlic about 3 cloves; optional
• 1 teaspoon Italian seasoning or 1/2 teaspoon dried rosemary, or 1 to 2 tablespoons chopped fresh herbs of choice (optional)
• 2 tablespoons finely grated Parmesan optional

Instructions

• Place a rack in the center of the oven and preheat the oven to 400°F. Rinse the potatoes and dry them very, very well. Slice in half (if golf ball-sized or smaller) or quarters (if larger than a golf ball) and place in a large bowl.
  
• Top the potatoes with the oil, 3/4 teaspoon salt, pepper, and the garlic and Italian seasoning (if using). Toss to coat.
  
• Pour the potatoes into the center of the baking sheet. Scape any oil and spices that collected in the bottom of the bowl over the top. Spread the potatoes into an even layer and turn them so that a cut side of each piece is touching the pan.
  
• Roast the red potatoes for 45 to 55 minutes, tossing them every 15 minutes, until they are brown and crispy outside and tender when pierced with a fork. Sprinkle with Parmesan. Enjoy hot, with additional salt and/or pepper to taste.
  

Notes

• TO STORE: Refrigerate potatoes in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm potatoes on a baking sheet in the oven at 350°F or in the microwave.

Nutrition

Serving: 1 (of 4) | Calories: 226kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Potassium: 792mg | Fiber: 3g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg

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This Mini Quiche Recipe makes two-bite quiches perfect for popping in the freezer for easy breakfasts or serving at brunch parties and showers. Mix-and-match the filling options and make them your own!

The quintessential brunch dish, made mini.

Yes, there’s Fluffy Pancakes and Crockpot Breakfast Casserole, but when I think about brunch, my mind goes straight to quiche.

No other dish bridges breakfast and lunch so perfectly! And while I adore my Easy Quiche Recipe, it’s not as great for parties.

• Enter: this Mini Quiche Recipe, which stores better if you’re planning on freezing them for meal prep breakfasts and is much easier to serve at a baby shower or brunch alongside Peach Bellinis.
• As a bonus, the cooking time for mini quiches is much faster because there’s less filling that needs to bake through. We’re talking 25 minutes here, boom!
• Rather than giving you a single flavor option, I’ve listed several different cheeses, meats, and veggies you can use in your mini quiches. For a party, I love using a few combinations so everyone can find something that strikes their fancy.

My Best Tips for Perfect Mini Quiches

• Don’t Overwork the Dough. Whether it’s crust for mini quiches or my Darn Good Whole Wheat Pie Crust, this is the golden rule for working with pie crust. The more you handle the dough, the more the butter will melt into it. The result will be an unpleasantly hard crust.
• Get a Head Start. If you’re hosting a brunch, you probably have a lot on your proverbial (and literal) plate, so break up the recipe into chunks to make it more manageable. Make the dough up to 3 days ahead of time, bake the mini quiches another day, and reheat them for your party. (Mini quiches are fantastic for reheating!)
• Fully Break Up the Yolks and Whites. This is not a “lightly whisk” situation, my friends. If you just whisk the eggs a little bit, you’ll end up with quiches that have big blobs of unmixed egg white, which looks unsightly, tastes bland, and has a different texture than the rest of the quiche filling. So really go to town and make sure the custard is completely smooth and the whites are incorporated into the yolks.

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Mini Quiche Recipe

This mini quiche recipe is made in a mini muffin pan for perfect two-bite quiches. Great for freezer meal prep and brunch parties!

Course Appetizer, Breakfast

Cuisine American

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Chilling Time 2 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 24 mini quiches

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pie Crust:

• 1 ½ sticks cold unsalted butter cut into ¼-inch cubes
• 1 ½ cups + 3 tablespoons all-purpose flour
• ½ teaspoon kosher salt
• 5-8 tablespoons ice water

For the Filling:

• 3 large eggs
• ⅓ cup low fat milk or milk of choice
• ½ teaspoon kosher salt
• ¼ cup cooked bacon or ham finely diced into 1/8-inch cubes
• ¼ cup shredded cheddar, mozzarella, parmesan, Swiss, or a mixture of cheeses
• ¼ cup finely diced red bell pepper, thinly sliced green onions, or wilted spinach, finely chopped into 1/8-inch pieces

Instructions

• For the pie crust: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse 10 to 20 times, until the mixture has a sandy texture with some larger and some smaller chunks. While pulsing, slowly add the ice water 1 tablespoon at a time, until the dough sticks together when pressed between your forefinger and thumb.
  
• Transfer the dough to a clean work surface and shape it into a 1-inch-thick disk, handling it as little as possible to prevent it from becoming tough. Wrap in plastic wrap, and chill for at least 2 hours or up to 3 days.
• When ready to roll, if necessary, let the dough soften up on the counter for 2 to 3 minutes. On a lightly floured work surface, roll the dough until it is ¼ inch thick (the shape doesn’t matter).
• Generously grease a mini muffin pan with nonstick spray, or place a mini silicone muffin pan on a baking sheet. With a 2½-inch round cutter, cut the dough into 24 rounds, re-rolling the scraps as necessary. Gently stretch each round of dough a bit and place it into a muffin well. Gently press it to the bottom of the well. Chill the muffin pans in the fridge while you make the filling.
  
• Preheat the oven to 375°F with a rack in the center.
• For the filling: In a large mixing bowl (with a spout if you have one) or large measuring cup, whisk together the eggs, milk, and salt until totally smooth and the egg whites are fully broken up (this will take some elbow grease; it's character building).
• Divide the meat, cheese, and vegetables between the prepared crusts in the muffin tin.
  
• Divide the egg mixture between the muffin cups, leaving ¼ inch of space at the top of each cup for the filling to expand.
  
• Bake the mini quiches for 25 to 27 minutes, until the tops are golden brown and the centers are set when you peek with a butter knife.
• Place on a wire rack and let cool in the pan for 5 minutes then transfer to a wire rack to cool completely, or serve warm.

Notes

• You’ll have a little bit of leftover pie crust. For a fun treat, roll it out and cut into strips. Sprinkle with cinnamon and sugar, then bake.
• If using a water vegetable such as spinach or mushrooms, saute them first to remove excess moisture so the quiches do not become watery.
• Nutritional information is calculated for the base of the quiches only, as the cheese, meat, and veggies you choose will cause variation in these calculations.
• TO STORE: Let the mini quiches cool on a wire rack, then transfer to an airtight container and refrigerate for 3 to 4 days.
• TO REHEAT: For best results, warm the quiches in a 350ºF oven until heated through. The microwave also works, but the crust will be soggy. (You can also eat the quiches chilled or at room temperature.)
• TO FREEZE: Place the cooled quiches on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag or airtight container and store for up to 2 months. You can reheat the quiches from frozen.

Nutrition

Serving: 1(of 24) | Calories: 91kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 213IU | Calcium: 10mg | Iron: 0.5mg

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When you want a low-carb quiche but are craving that crust, Broccoli Crust Quiche is the answer! The “crust” is made of steamed, smashed broccoli baked with Parmesan until crispy. It holds together beautifully and is perfect for any of your favorite quiche fillings.

A new way to do broccoli quiche.

When you’re craving quiche but want to keep it light and low carb, Crustless Quiche is the most obvious answer, but you do miss the crispy contrast of the crust against the creamy quiche filling.

This smashed broccoli crust quiche lets you have it all!

The “crust” is made by smashing steamed broccoli against the side of the pie dish, then sprinkling it generously with Parmesan.

Once the crust is crispy, add your favorite quiche filling (I used my Easy Quiche Recipe), then return to the oven and bake until set.

If you think about it, this recipe is a fun play on Broccoli Quiche, except this time, the broccoli IS the crust!

To be honest, this recipe was an experiment. I was thrilled by how crispy the broccoli crust became; it held together nicely, and the quiche is easy to slice and serve.

My Tips and Tricks for a Perfect Broccoli Crust

• Steam the Broccoli Past Crisp-Tender. You want it nice and soft so you can easily smash it against the pie dish. I used steam in the bag broccoli for a smart shortcut.
• Reach for a Fork (Or Use Your Fingers). You really need to get in there with that crust to smoosh it against the sides. After smashing the broccoli with a small mason jar, I used a fork and my fingers to press it into place.
• Dark Edges are Your Friend. Don’t be alarmed if the edges get super dark. I do recommend shielding the edges with foil or a piecrust shield partway through, but even the darkest parts tasted delicious and not at all burned.
• Use a Regular Pie Dish. While you could get away with a deep dish pie dish in a pinch, the broccoli won’t build all the way up the sides.

What to Serve With Broccoli Crust Quiche

Here are some ideas that will take you from breakfast to brunch to dinner!

• Fresh Fruit. Quiche and fruit is a fave; you don’t need to make it complicated, just slice up some melon! Or make this summery Fruit Salad if you have more time.
• Muffins. Create the perfect brunch spread with quiche and a batch of Gluten Free Muffins.
• Breakfast Meats. Baked Bacon is ideal for feeding a crowd, but I always keep a batch of Turkey Sausage on hand in the freezer too.
• Salad. When quiche is on the dinner menu, this Arugula Salad is an excellent pairing.

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Broccoli Crust Quiche

A two-ingredient smashed broccoli crust replaces the traditional pie dough in this yummy quiche recipe. A delicious low carb and gluten free quiche recipe option!

Course Breakfast

Cuisine American, French

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 6 slices

Calories 247kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE CRUST

• 1 (10-ounce) bag frozen broccoli
• 3 tablespoons canola oil or neutral cooking oil of choice
• ½ cup finely grated Parmesan cheese divided

FOR THE FILLING

• ½ cup milk
• 5 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon ground nutmeg
• ¼ teaspoon dry mustard optional
• ⅔ cup diced cooked ham
• ¾ cup shredded cheddar cheese or melty cheese of choice
• 2 tablespoons finely chopped fresh chives

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Generously coat a 9-inch regular pie dish (not deep dish) with nonstick spray.
• Steam the broccoli until very tender according to the package directions. Once cool enough to handle, drain whatever moisture you can out of the bag, then pour into the prepared pie dish. With paper towel or a clean kitchen towel, further dry the broccoli.
• Drizzle the broccoli with the oil and sprinkle with 1/4 cup of the Parmesan. Toss to coat. With the bottom of a drinking glass or small mason jar, gently smash the broccoli. Use your fingers and a fork to press it into an even layer on the bottom and sides of the dish to create a "crust." Sprinkle the remaining 1/4 cup Parmesan evenly all over the top and sides (use a small spoon or your fingers to get it along the sides).
• Bake the crust for 20 minutes, then tent the edges of the crust with foil or a pie crust shield. Return to the oven and continue baking 10 minutes more, until the broccoli is dark along the topmost edges and the broccoli in the center of the dish is golden and beginning to crisp slightly. Reduce the oven temperature to 375°F and let the crust cool for about 10 minutes.
• Make the filling: In a mixing bowl, beat together the eggs, milk, salt, pepper, onion powder, nutmeg, and mustard.
• Scatter the ham and cheddar evenly over the crust. Pour in the eggs. Tent the sides of the dish once more, then bake the quiche until the center is set, about 30 minutes more. To see if the quiche done, insert a butter knife in the center to take a peek. It will be dark golden on top and puffed in the center (it will settle as it rests). Sprinkle with the fresh chives. Let cool 10 minutes, then slice and serve.

Video

Notes

Instead of frozen broccoli, you can swap 4 cups blanched broccoli florets. Boil the florets a few minutes, until fork tender, plunge into and ice bath, then drain and pat dry.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 673mg | Potassium: 263mg | Fiber: 1g | Sugar: 2g | Vitamin A: 789IU | Vitamin C: 43mg | Calcium: 243mg | Iron: 1mg

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Class up your next brunch get-together with this classic Ham and Cheese Quiche recipe! With a flaky crust, a creamy filling, savory ham, and plenty of cheese, it’s an easy-to-make dish that never disappoints.

Keep it simple and scrumptious with this brunch classic.

When choosing the best meal of the day, the answer isn’t breakfast, lunch, or dinner: it’s brunch!

While there are many brunching options to choose, from Crockpot Breakfast Casserole to Fluffy Pancakes, quiche is quite possibly my favorite.

While you have your choice of flavors, ham and cheese quiche is the one that gets everyone running to the table!

• Like my Crustless Quiche and Broccoli Quiche, the egg filling is fluffy and creamy and all-around delightful.
• Ham and cheese is a crowd-pleasing combination that brings comfort food vibes to this recipe.
• While quiche feels a little fancy, it’s actually super easy to make and truly hard to mess up.

In addition to brunch, you can serve this quiche as a breakfast-for-dinner situation, and quiche can be eaten warm or chilled, so leftovers are perfect for packing up and bringing to work the next day.

My Best Tips for Perfect Quiche

• Don’t Over-Bake It. The center should be set—you don’t want it to be liquid!—but it’s absolutely fine for it to have a little jiggle when you pull the quiche out of the oven. In fact, that’s what you want! An over-baked quiche will be dry, rubbery, and lack that creamy mouthfeel.
• Cover the Edges of the Crust If Needed. It’s common to have to cover the pie crust while the filling continues to bake. The best way to do this is with a pie shield, but failing that, you can cut strips of foil and lay them on top.
• Don’t Skip the Rest. This helps the custard fully set and makes slicing cleaner and easier.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Pie Crust. I use my Darn Good Whole Wheat Pie Crust to work in some whole grain goodness, but my Oil Pie Crust works well too. Or take a cue from my Easy Quiche Recipe and use store-bought to save yourself a little time!
• Milk. You can use any milk you have in the fridge, but whole milk will give you a richer quiche filling. (Or, for even more richness, use a combination of milk and heavy cream.)
• Ham. You’ll need diced cooked ham; you can get this from the deli (just ask for very thick slices!), cook a ham steak, or use leftover Baked Ham or Crockpot Ham.
• Cheese. The beauty of a ham and cheese quiche is that any cheese will pair well with ham. I do recommend shredding your own off the block for the best flavor and texture. For something truly classic, go with gruyère.

How to Make Ham and Cheese Quiche

Par-Bake the Crust. This keeps your quiche from getting soggy! Roll out the dough, place it in a 9-inch pie dish, and flute the edges to make it look like you know what you’re doing. (Correction: You DO know what you’re doing.) Line the crust with foil or parchment paper, fill it with pie weights, and bake at 375 degrees F for 10 minutes. Take out the pie weights and bake 3 minutes more, then reduce the oven temperature to 350 degrees F.

Make the Filling. Whisk the eggs with the milk, mustard, seasonings, and Tabasco. Make sure you break up the yolks and whites completely.

Assemble. Add the ham, cheese, and green onions to the pie crust. Pour the egg mixture on top.

Bake. Set the pie plate on a sheet pan to catch any spills, then bake for 40 to 50 minutes, or until a knife inserted 1-inch from the edge comes out clean and the center is set. Rest for 5 to 10 minutes, then slice and serve.

More Ways to Do Quiche for Brunch

• Pesto livens up this Pesto Quiche recipe, adding an herbaceous element to the custard.
• Spinach Quiche is another classic that everyone loves!
• For something a little fancier, try my Goat Cheese Quiche recipe. It’s rich and delectable!

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Ham and Cheese Quiche

This easy ham and cheese quiche recipe will make your next brunch a whole lot tastier! You'll love the creamy egg filling and savory flavor.

Course Breakfast, brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 53 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 258kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pie crust see Whole Wheat Pie Crust or Oil Pie Crust for recipes
• 5 large eggs
• ¾ cup milk I used 1%; or use whole milk or a combo of milk and cream for more richness
• 1 tablespoon Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• ¼ teaspoon hot sauce such as Tabasco (optional)
• 1 cup diced cooked ham
• 3 ounces shredded cheese such as Gruyere or white cheddar are my favorites (about ¾ cup)
• 2 green onions finely chopped

Instructions

• Par bake the crust: Place a rack in the center of your oven and preheat to 375°F. On a lightly floured surface, roll out the pie dough into an 11-inch circle (always start in the middle, then work your way out—don’t run the rolling pin back and forth) .Gently transfer it to a standard 9-inch pie dish. Settle the crust down into the bottom and sides of the dish, ensuring it fits snugly. To shape the edges, use your fingers to flute the rim by pinching sections of dough between your thumb and forefinger, or keep it easy and press the edges with the tines of a fork. Line the crust with aluminum foil or parchment paper, making sure it fully covers the dough, then fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the foil and weights. Return the crust to the oven and bake for another 3 minutes, until lightly golden. Reduce the oven temperature to 350°F. (The beans can be discarded or saved for future blind baking.)
  
• Make the Filling: In a large mixing bowl, whisk together the eggs, milk, mustard, salt, pepper, nutmeg, and Tabasco.
• Scatter the ham, cheese, and green onion in the bottom of the crust. Pour the egg mixture over the top.
  
• Place the quiche on a rimmed baking sheet, then carefully transfer to the oven. Bake until a butter knife inserted 1 inch from the edge of the crust comes out clean and the center is set, 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.
  

Notes

• Adapted from my Easy Quiche
• TO STORE: Let the baked quiche cool completely to room temperature, then refrigerate (if you pop it into the refrigerator while it is still warm, the crust can become soggy).
• TO REHEAT: Tent the quiche with foil and warm in a 325 degree F oven until heated through, about 15 minutes.
• TO FREEZE: Let quiche cool completely. Wrap tightly with foil, then freeze for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 258kcal | Carbohydrates: 17g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 157mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 2mg

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Comfort food for breakfast? Tater Tot Breakfast Casserole delivers! With crispy tater tots, eggs, cheddar, and savory sausage, this Midwest casserole is going to be a go-to for potluck brunches and holiday breakfasts.

Potatoes in their most fun form.

Mashed Potatoes are great, but if we’re ranking potatoes on a FUN scale, tater tots (hello Air Fryer Tater Tots!) trump all. They bring a bit of whimsy to this breakfast casserole, along with some crispy goodness.

But it’s not all about fun! Tater tot breakfast casserole is also well-rounded breakfast, with eggs, sausage, cheese and potatoes to keep you full and satisfied. Plus, this easy recipe comes together in just 10 minutes! Like Overnight French Toast, it’s also great for making ahead if you absolutely cannot with cooking in the morning.

Whether you’re hosting friends and family for a weekend brunch or need something to bring to a potluck, this breakfast casserole has you covered. Not feeding a crowd? You can still make the recipe and then freeze it in individual portions for heat-and-eat breakfasts.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Breakfast Sausage. I usually use turkey sausage breakfast links, but pork sausage and vegetarian sausage also work.
• Eggs. You’ll need a whole carton!
• Shredded Cheddar Cheese. Cheddar is the go-to for breakfast casseroles (it’s also in my Healthy Breakfast Casserole and Everything Bagel Breakfast Casserole), but you can use another cheese that’s assertive without being overpowering.
• Milk. I used 1%, but whatever you have on hand will work.
• Green Onions. They’ll add some onion flavor in the casserole, then as a garnish, they’ll also bring a pop of color and texture. For a milder flavor, you can use chives instead of green onions.
• Frozen Tater Tots. While I love homemade Tater Tots, keep it easy and use store-bought here.

How to Make Tater Tot Breakfast Casserole

Cook the Sausage. Chop them up once they’re nicely browned.

Make the Egg Mixture. Then, fold in the cooked sausage. Pour the egg mixture into the baking dish. 

Add the Tots. Arrange them in a single layer and press them in gently. (To prepare this breakfast casserole in advance, assemble it to the point of baking, refrigerate overnight, and then bake as directed.)

Top With Cheese. More is more. Shredding your own cheese nudges this recipe from great breakfast to best-ever. When you shred your own cheese, it melts smoother.

Bake. Cover and bake your tater tot breakfast casserole at 375 degrees F for 35-40 minutes. Allow the casserole to sit for 10 minutes before serving. This will help it set and make it easier to cut into perfect squares. ENJOY!

Recipe Variations

• Vegetarian Tater Tot Breakfast Casserole. In addition to replacing the sausage with a plant-based option, you can skip the sausage altogether and add sautéed mushrooms, onions, and bell peppers instead.
• Bacon Tater Tot Breakfast Casserole. Replace the sausage with cooked, chopped bacon. (Air Fryer Bacon makes it easy.)
• Tater Tot Breakfast Casserole With Ham. Swap out the sausage for diced ham. This is an excellent way to use leftover Baked Ham.

What to Serve with Tater Tot Breakfast Casserole

• Fruit. Serve fresh fruit alongside your breakfast casserole or, if you’re feeling ambitious, make a Fruit Salad.
• Muffins. I love pairing a savory breakfast option with something sweet. (It’s all about balance, right?!) Try Buttermilk Blueberry Muffins.
• Brunch Cocktails. If you’re making this casserole as part of a brunch spread, don’t forget the Peach Bellinis.

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Tater Tot Breakfast Casserole

With crispy tater tots, savory sausage, cheese, and eggs, this easy tater tot breakfast casserole is perfect for a make-ahead brunch recipe!

Course Breakfast, brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 -10 servings

Calories 536kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (10-ounce) package turkey breakfast sausage links (10 links) or pork sausage or vegetarian sausage
• 12 large eggs
• 2 cups shredded cheddar cheese divided (about 8 ounces), or cheese of choice
• ⅓ cup milk (I used 1%)
• 5 green onions finely chopped, divided (about 3/4 cup)
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 (32-ounce) bag frozen tater tots

Instructions

• Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
• Cook the sausages according to package instructions in the microwave or on the stove. Chop the sausages into 1/2-inch chunks.
  
• In a large bowl, whisk together the eggs, 1 1/2 cups of the cheese, the milk, green onions (reserve about 2 tablespoons for garnish), salt, and pepper. Stir in the sausages.
  
• Pour the egg mixture into the prepared baking dish. Top with the tater tots in a single layer, gently pressing the tots into the egg mixture. Sprinkle with the remaining ½ cup cheese.
  
• Cover and bake the tater tot breakfast casserole for 35-40 minutes, until the eggs are fully set. Remove the cover during the last 10 minutes of baking to brown the top. Remove from the oven and sprinkle with reserved green onions. Let cool in the pan for 10 minutes prior to serving.

Video

Notes

• Instead of sausage links, you can use sausage patties and dice them up (or use vegetarian sausage)
• MAKE AHEAD: Assemble to the point of baking, refrigerate overnight, then bake as directed.
• TO STORE: Place leftover casserole in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Reheat leftover tater tot breakfast casserole covered in a 350 degree F oven or in the microwave.
• TO FREEZE: Wrap the casserole in individual portions and freeze for up to 6 months. When ready to bake, let thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1(of 8) | Calories: 536kcal | Carbohydrates: 32g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 300mg | Potassium: 534mg | Fiber: 3g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 9mg | Calcium: 274mg | Iron: 2mg

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For many families, Standing Rib Roast is the centerpiece of the holiday table and a tradition repeated year after year. This standing rib roast recipe is perfect for any occasion when you want to impress—rosy pink, supremely tender, and richly flavored, but also incredibly easy to make.

The quintessential Christmas roast.

While beef tenderloin, Braised Short Ribs, and Rack of Lamb all qualify as Christmas roasts, I think the standing rib roast is the absolute classic Christmas main dish.

Standing rib roast is a large cut of beef from the primal rib section of the cow. It’s typically roasted whole, with the bones still attached. Roasting the beef with the bone not only adds flavor to the meat but also makes for a striking presentation when served. In other words: it’s fancy.

And in case “”fancy” makes you think it must be complicated, you should know: standing rib roast is an absolute dream to make. It’s delectable, indulgent, and flavorful even before you add anything to it, and supremely tender and juicy when cooked properly. (And you will cook it properly if you follow my recipe!)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Standing Rib Roast. You want the bone in; ask the butcher not to separate the ribs. Plan on one pound per person if you’re only making a handful of side dishes. For a full holiday feast—especially one serving both children and adults—you can get away with less, but I’d still buy at least 1/2 pound per person. If you really want to splurge, go for dry-aged beef.
• Dijon Mustard. The base of a flavorful standing rib roast seasoning, mustard adds punchy flavor while still letting the succulent beef shine.
• Garlic. Mince it finely with a knife or push it through a garlic press.
• Lemon Juice. Use freshly squeezed; you’ll put the whole lemons to use in this recipe.
• Rosemary. A classic pairing with roast beef.
• Onions. The onions infuse the prime rib with flavor, and the prime rib infuses the onions with flavor. Symbiosis! You can add other veggies to the roasting pan too, like parsnips and carrots. DELISH!

How to Make Standing Rib Roast

Prep. Sprinkle the roast with lots of salt and pepper and let stand at room temperature for 1 hour. (Allowing it to come to room temperature will help it cook evenly in the oven!)

Add the Rub. Mix the rub ingredients in a bowl, then slather it onto the roast.

Assemble. Set the onions and juiced lemons in a pan. Place the roast on top.

Roast. Cook at 450 degrees F for 20 minutes, then continue cooking at 350 degrees F until it reaches 115 degrees F. Think of standing rib roast as an investment. You want to take care of it! You want to do right by it! You want to reap its full value! And that means using a meat thermometer.

Rest. Standing rib roast needs a good rest in order to be its best. While the 20 minute resting time may test your patience, it allows the juices to reincorporate into the meat, ensuring that it’s tender and succulent. Slice, serve, and ENJOY!

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Standing Rib Roast

Call it Christmas roast, prime rib or just roast beef, standing rib roast is tender, juicy and flavorful. It's surprisingly easy to make too!

Course Dinner, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 -6 servings

Calories 970kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 standing rib roast* bone-in (4 pounds, 2 ribs)
• 1 ½ tablespoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons Dijon mustard
• 3 garlic cloves minced (about 1 tablespoon)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice about ½ medium lemon
• ¼ cup rosemary leaves finely chopped
• 2 medium onions peeled and quartered

Instructions

• Place the meat bone side down on a rimmed baking sheet and sprinkle on all sides with the salt and pepper. Let stand at room temperature for at least 1 hour prior to cooking.
• Make sure your oven racks are positioned such that the rib roast can fit comfortably. Preheat the oven to 450°F. In a medium bowl, stir together the mustard, garlic, olive oil, lemon juice, and rosemary (reserve the juiced lemon for roasting if desired). Spread the mustard mixture all over the meat.
  
• In a large cast-iron skillet or a roasting pan, place the onions (if you like, you can add the juiced lemon half, as well as the unused lemon half if you have it). Place the meat on top, bone side down.
  
• Roast for 20 minutes at 450°F, then reduce the oven temperature to 350°F. Continue roasting until the meat registers 115°F on an instant-read thermometer inserted as close as possible to the center of the meat without touching bone (or 125°F for medium-rare), about 45 minutes to 1 hour more. Prime rib can overcook quickly, so check early and often. You want it to be nice and pink.
  
• Remove the pan from the oven. Transfer the meat to a cutting board, tent with foil, and let rest for at least 20 minutes before slicing and serving with the pan juices and onions.

Video

Notes

• *For larger parties (more than 6 people), get a 4-rib roast, which will be around 8 pounds. Leave it at room temp for 2 hours before roasting instead of 1. Double all mustard sauce ingredients. After you lower the oven temp to 350°F, cook for 1 to 1½ hours, checking the meat every 10 minutes after it’s been in for an hour.
• *Ask the butcher not to separate the ribs. You can have it trimmed if you want, but it’s not necessary and the fat really enriches the dish and the onions underneath.
• TO STORE: Wrap leftovers in foil or plastic wrap, or place them in an airtight container. Refrigerate for up to 4 days.
• TO REHEAT: Place slices of the standing rib roast in a baking pan with a few tablespoons of broth. Cover with foil and warm it in a 250 degree F oven until the meat is heated through.
• TO FREEZE: You can freeze the meat, but it will likely dry out a bit, so it’s not ideal. Be sure to wrap it very well. Thaw it in the refrigerator, then reheat according to the instructions above.

Nutrition

Serving: 1(of 6) | Calories: 970kcal | Carbohydrates: 6g | Protein: 42g | Fat: 86g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 39g | Trans Fat: 0.002g | Cholesterol: 183mg | Potassium: 758mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 5mg

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