Potato-Crust Chicken Quiche Recipe
Potato-Crust Chicken Quiche Recipe photo by Taste of Home

Potato-Crust Chicken Quiche Recipe

Publisher Photo
Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6-8 servings

Ingredients

  • 4 cups frozen shredded hash brown potatoes, thawed
  • 3 tablespoons butter, melted
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 cup diced cooked chicken
  • 4 eggs
  • 1 cup half-and-half cream or milk
  • 1/2 teaspoon salt

Directions

  1. Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°.
  2. Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
Originally published as Potato-Crust Chicken Quiche in Taste of Home June/July 2003, p8

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Potato-Crust Chicken Quiche

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 8, 2014

"We LOVE this recipe for the crust. I especially appreciate it now that we have gone Gluten Free....so tasty and just perfect. Thank you for the delicious recipes."

MY REVIEW
Reviewed Oct. 13, 2012

"My kids all love this recipe! They are rather picky and this is one that they beg for. We love it!"

MY REVIEW
Reviewed Apr. 3, 2010

"I get rave reviews, and everyone wants the recipe when I make this quiche. Absolutely love it."

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