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Meat-and-Potato Quiche Recipe

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This hearty dish is welcome anytime, of course...but our family especially enjoys it at breakfast! It just seems to get the day off to an extra-good start.—Esther Beachy, Hutchinson, Kansas
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4-6 servings

Ingredients

  • 3 tablespoons canola oil
  • 3 cups shredded peeled potatoes, well drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup cooked ground beef
  • 1/4 cup chopped onion
  • 1 cup heavy whipping cream
  • 5 eggs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 serving (1 each) equals 377 calories, 29 g fat (13 g saturated fat), 242 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 2 g fiber, 12 g protein.

Directions

  1. Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° for 10 minutes or until lightly browned.
  2. Layer with the mozzarella, beef and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Sprinkle with parsley. Bake for 30 minutes or until a knife inserted in center comes out clean. Yield: 4-6 servings.
Originally published as Meat-and-Potato Quiche in Country Ground Beef 1993, p63

Nutritional Facts

1 serving (1 each) equals 377 calories, 29 g fat (13 g saturated fat), 242 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 2 g fiber, 12 g protein.

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Reviewed May. 3, 2015

"Used 2 large russet potatoes as directed, baked a little longer with dill weed added, then used about a pound of beef cooked with the onion. Everything else I used as the recipe directed. Got rave reviews! Very tasty!"

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