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
Contest Winning Test Kitchen Approved
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 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 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.

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 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

Reviews for Potato Crust Quiche

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 18, 2016

"Used 2 cups grated potatoe and it turned out fine"

MY REVIEW
Reviewed Sep. 6, 2015

"@creamers: The ounces shown for the cheese represent weight, not volume. You cannot equate ounces (volume) with ounces (weight) for non-liquid ingredients (or for dense liquid ingredients). 1 1/2 cups of shredded cheese weighs approximately 6 ounces. The recipe is correct. (Giving 5 stars to counteract creamers 1-star.)"

MY REVIEW
Reviewed Sep. 6, 2015

"Not a review, just a comment. 1 1/2 cups is 12 ounces, not 6. 6 ounces is 3/4 cup."

MY REVIEW
Reviewed Apr. 24, 2015

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

MY REVIEW
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."

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