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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


  • 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
  • 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 egg, 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.


  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 crust. 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.

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Reviewed Apr. 24, 2015

"Great hearty recipe. I did have to cook the crust a little bit longer to get it crusty."

Reviewed Mar. 22, 2015

"I used 4 med. potatoes, but still had way too much crust. Couldn't fit in the filling after baking. Hope it tastes good as I had to bake the remainder of the filling separately. Good thing it was just for a Sunday supper."

Reviewed Jan. 17, 2015

"EXCELLENT!! After you shred the potatoes, good idea to salt them and run under cold water to remove the starch. Also, make sure your potatoes are REALLY strained/drained and dry. The extra time and patience are worth it. Great combination! It's an omelet in a potato pancake crust, yummy!!!!! You can customize it to your liking, perfect!!! Thank you for submitting this, A !"

Reviewed Jan. 2, 2015

"I thought the recipe was good. I had to make a lot of changes just because of things I didn't have on hand but it still worked out. As for the crust, I thought it tasted good but it did have an ugly grey coloring. I would not have wanted to serve it to guests just because of the appearance. Once my hubby and I got over the color, everything was good."

Reviewed Dec. 17, 2014

"The crust has a very unpleasant texture. As someone else said, the crust was excessively thick and doughey which was a shame since the flavor was nice. Thankfully, I have something else I can serve since this is going in the garbage."

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