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Potato Vegetable Quiche

 Potato Vegetable Quiche
When I can't decide what I'd like for supper, this hearty quiche is my first choice.
6-8 ServingsPrep: 15 min. Bake: 45 min.

Ingredients

  • 5 medium unpeeled potatoes (about 2 pounds), cooked and mashed
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup diced cooked bacon
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 3 Eggland's Best Eggs, lightly beaten
  • 1/2 cup cream-style corn
  • 1/4 cup milk
  • 1/4 teaspoon paprika

Directions

  • Place warm potatoes in a large bowl; add butter, salt, parsley,
  • pepper and nutmeg. Mix well. Spread into a greased 9-in. pie plate.
  • Combine cheese, onion, mushrooms, bacon and peppers. Spoon into
  • crust. Combine eggs, corn and milk; pour over vegetables. Sprinkle
  • with paprika. Bake at 375° for 45-50 minutes or until a knife
  • inserted near the center comes out clean. Serve warm. Yield: 6-8

2 of 2

Potato Vegetable Quiche (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 257 calories, 11 g fat (6 g saturated fat), 108 mg cholesterol, 715 mg sodium, 30 g carbohydrate, 3 g fiber, 12 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.