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Potato Crust Quiche

Potato Crust Quiche
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
8 ServingsPrep: 20 min. Bake: 35 min.

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
© Taste of Home 2013

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Potato Crust Quiche (continued)

Directions (continued)

  • comes out clean. Sprinkle with remaining cheese. Let stand for 5
  • minutes before serving. Yield: 8 servings.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013