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Potato Crust Quiche

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


  • CRUST:
  • 4 cups coarsely shredded uncooked potatoes (about 4 large)
  • 1/2 cup chopped onion
  • 1 large egg, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups 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 large eggs, lightly beaten
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • Paprika


  • In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes.
  • 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.
  • Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Nutrition Facts
1 piece: 358 calories, 15g fat (8g saturated fat), 155mg cholesterol, 833mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 18g protein.

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Average Rating:
  • Karen
    Sep 17, 2020

    I have made this crust recipe 3 times in the past two months. Twice with cooked mashed potatoes, and once with cooked polenta. All times it turned out scrumptious!

  • Anna
    Jul 7, 2020

    Enjoyed this recipe! I soaked the potato in some cold water after gratingthen squeezed the water out and thought the crust turned out well! I also sprinkled a little parmesan on top for some more crunch.

  • Theresa
    Nov 11, 2019

    Very disappointing. Crust was too thick and doughy. I don't think the addition of flour was necessary. Will not make again

  • fascinator
    Feb 18, 2016

    Used 2 cups grated potatoe and it turned out fine

  • lgcombs
    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.)

  • creamers
    Sep 6, 2015

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

  • cookfresher
    Apr 24, 2015

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

  • caraJean
    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.

  • smyleejj
    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 !

  • rmbarr059
    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.