Armstrong Olive Quiche Recipe

Be the first to add a review
Publisher Photo
For a wonderful brunch dish, try this quiche. Instead of a pie crust, potatoes are used as the 'crust'. It is delicious.—Armstrong Olives, Mike and Cindy Armstrong, Porterville, California
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min.
MAKES: 6-8 servings


  • 1 package (24 ounces) frozen shredded hash browns, thawed (or grate your own cooked potatoes)
  • 1/4 cup butter, melted
  • 1 can (4 ounces) green chilies, seeded
  • 1 cup grated Monterey Jack cheese
  • 1 cup grated medium cheddar cheese
  • 1 cup spicy olives, sliced
  • 1/2 cup milk or half-and-half cream
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 piece: 284 calories, 19g fat (10g saturated fat), 98mg cholesterol, 701mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 11g protein.


  1. Press potatoes between paper towels to remove excess moisture. Press into a greased 9-in. pie plate to form crust. Brush with melted butter. Bake at 425° for 25 minutes or until crust rim is golden brown. Remove from oven. Spread chilies, cheeses and olives in crust. Beat milk with eggs, salt and pepper. Pour mixture slowly into crust. Bake at 350° for 30-40 minutes or until knife inserted in center comes our clean. Yield: 6-8 servings.
Originally published as Armstrong Olive Quiche in Country Woman July/August 1990, p10

Reviews for Armstrong Olive Quiche

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image