Potato Crust Quiche Recipe photo by Taste of Home
Potato Crust Quiche
TOTAL TIME: Prep: 50 min. Bake: 35 min.
YIELD: 8 servings.
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
Ingredients
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CRUST:
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5 to 6 medium potatoes, peeled
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1 cup all-purpose flour
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1/2 cup chopped onion
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1 large egg, lightly beaten
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1/2 teaspoon salt
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FILLING:
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1-1/2 cups shredded Colby cheese, divided
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1/2 cup chopped onion
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1-1/2 cups cubed fully cooked ham
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1-1/2 cups fresh broccoli florets
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3 large eggs, lightly beaten
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1 cup half-and-half cream
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1/2 teaspoon salt
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Dash ground nutmeg
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Paprika
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Minced fresh parsley, optional
Directions
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1.
Preheat oven to 400°. Shred potatoes into a large bowl to measure 4 cups. Immediately cover potatoes with water to prevent browning. Drain shredded potatoes in a colander, pressing to remove water. Transfer to a clean kitchen towel. Squeeze out as much liquid as possible. In a large bowl, combine potatoes, flour, onion, egg and salt; press into a well-greased 10-in. deep-dish pie plate. Bake until edges are lightly browned, 35-40 minutes.
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2.
Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
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3.
Bake until a knife inserted in the center comes out clean, 35-40 minutes. Sprinkle with remaining 1/2 cup cheese. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts
1 piece: 338 calories, 14g fat (7g saturated fat), 144mg cholesterol, 798mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 19g protein.
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