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

Potato Crust Quiche Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings

Ingredients

  • CRUST:
  • 4 cups coarsely shredded uncooked potatoes (about 4 large)
  • 1/2 cup chopped onion
  • 1 Eggland's Best Eggland's Best® Eggland's Best 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 Eggland's Best® Eggland's Best Eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • Paprika

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.

Directions

  1. In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate. Bake at 400° for 20 minutes.
  2. 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.
  3. 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.
Originally published as Potato Crust Quiche in Country Woman September/October 1990, p33

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Potato Crust Quiche

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 29, 2014

Great idea to use fresh potato as a crust. Followed the recipe as it stated. The crust was a bit dense and doughy but the filling is very tasty. Next time I may use less flour and sauté onion first. Thanks for sharing.

MY REVIEW
Reviewed Mar. 29, 2014

Lovely recipe!

MY REVIEW
Reviewed Jan. 26, 2014

I saved this recipe as I had a lot of home grown potatoes, but not having time, I sliced the potatoes thin, sprayed the pie plate or 13 x 8 dish with Pam or what ever you use ( I did both), and after you lay them out, spray again. I baked at 375 for 10 mins, and then added the filling.( I love sausage, mushrooms & spinach) and cooked at the 350 for the 35-40-mins as stated. If you do use fresh potatoes, make sure you slice thin or shred them as this recipe calls for. I also tend to use more eggs.

MY REVIEW
Reviewed May. 12, 2013

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

MY REVIEW
Reviewed Oct. 23, 2011

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!

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