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Potato Crust Quiche Recipe

Potato Crust Quiche Recipe photo by Taste of Home

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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 to add is a salad. —Nancy Smith, Scottsdale, Arizona

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Potato Crust Quiche Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

CRUST:
4 cups coarsely shredded uncooked potatoes (about 4 large)
1/2 cup chopped onion
1 egg, lightly beaten
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1-1/2 cups (6 ounces) shredded Colby cheese, divided
1/2 cup chopped onion
1-1/2 cups cubed fully cooked ham
1-1/2 cups fresh broccoli florets
3 eggs, lightly beaten
1 cup half-and-half cream
1/2 teaspoon salt
Dash ground nutmeg
Paprika

Directions

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400° for 20 minutes.
Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to pastry shell. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving. Yield: 8 servings.

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

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Potato Crust Quiche

Potato Crust Quiche

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Reviewed on May. 12, 2013 by changde

My potato crust was bland and not the best flavor. But the rest of the quiche was delicious!

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.