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My husband and I have lived in four different states, and we've grown potatoes in every one of them. I mostly make this dish for family, but company loves it, too. It's almost a meal in itself—all you need add is a salad. I've been cooking ever since I was married—that's 51 years ago now! —Nancy Smith, Scottsdale, Arizona
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 358 calories, 15 g fat (8 g saturated fat), 155 mg cholesterol, 833 mg sodium, 35 g carbohydrate, 3 g fiber, 18 g protein.
Originally published as Potato Crust Quiche in Country Woman September/October 1990, p33
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Reviewed on Oct. 23, 2011 by abbie2005
This was delicious! I omitted the ham and added red pepper instead. I also did 1/2 c. half and half and 1/2 c. skim milk, and then I added 4 eggs. It turned out wonderfully!
Reviewed on May. 10, 2011 by juan1
my family and I found it to be wonderful, I have made it with sausage also in place of the ham. yes I would make it again for sure
Reviewed on May. 04, 2011 by ponderosa1
This is the first quiche I've made, and it was wonderful. The only change I'll make next time is to reduce the amount of potatoes, in order to have more room in the dish for extra veggies. I look forward to having this with different veggie combinations: spinach, mushrooms, asparagus, broccoli, peppers, etc.
Reviewed on May. 03, 2011 by rodpauley
I made this on a early Sunday morning and it was wonderful.
Reviewed on Apr. 05, 2011 by Dihy
I had been wanting to try a potato crust and this recipe is excellent! I used bacon, asparagus and mushrooms (our favorite quiche ingredients) but otherwise followed the recipe exactly.
Reviewed on Mar. 31, 2011 by Miss Jean
Delightful alternative to the traditional crust. I substituted rice flour for the sake of a friend with gluten intolerance.
Reviewed on Mar. 31, 2011 by njgigi
This is really a yummy brunch/lunch dish. I have madethis for years. I sometimes cheat and use frozen hash browns for the crust and I eliminate the ham, since I am vegetarian, but otherwise this is scrumptious. I uually use whatever veggies I have in the fridge and find that sauteing thinly sliced leeks to spread over the potato crust is quite tasty.
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