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Potato Crust Quiche Recipe

Potato Crust Quiche Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 piece: 358 calories, 15g fat (8g saturated fat), 155mg cholesterol, 833mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 18g protein.

Reviews for Potato Crust Quiche

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fascinator User ID: 7633968 244094
Reviewed Feb. 18, 2016

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

lgcombs User ID: 64013 232403
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.)"

creamers User ID: 8200460 232391
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."

cookfresher User ID: 8349822 225363
Reviewed Apr. 24, 2015

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

caraJean User ID: 7308297 223357
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."

smyleejj User ID: 8217299 218110
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 !"

rmbarr059 User ID: 4046105 216681
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."

thepurplekitchen User ID: 8167128 215195
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."

parksville User ID: 1598935 13636
Reviewed Sep. 25, 2014

"This was okay, not spectacular. Will not make again."

yuehching User ID: 224401 13108
Reviewed Jul. 29, 2014

"Great idea to use fresh potato as a crust. Followed the recipe as it stated. The crust was a bit dense and doughy but the filling is very tasty. Next time I may use less flour and sauté onion first. Thanks for sharing."

DonnaTMann1 User ID: 1635451 39691
Reviewed Mar. 29, 2014

"Lovely recipe!"

maggie05 User ID: 1002680 10131
Reviewed Jan. 26, 2014

"I saved this recipe as I had a lot of home grown potatoes, but not having time, I sliced the potatoes thin, sprayed the pie plate or 13 x 8 dish with Pam or what ever you use ( I did both), and after you lay them out, spray again. I baked at 375 for 10 mins, and then added the filling.( I love sausage, mushrooms & spinach) and cooked at the 350 for the 35-40-mins as stated. If you do use fresh potatoes, make sure you slice thin or shred them as this recipe calls for. I also tend to use more eggs."

changde User ID: 7168013 10115
Reviewed May. 12, 2013

"My potato crust was bland and not the best flavor. But the rest of the quiche was delicious!"

abbie2005 User ID: 5306017 38016
Reviewed Oct. 23, 2011

"This was delicious! I omitted the ham and added red pepper instead. I also did 1/2 c. half and half and 1/2 c. skim milk, and then I added 4 eggs. It turned out wonderfully!"

juan1 User ID: 4163055 38336
Reviewed May. 10, 2011

"my family and I found it to be wonderful, I have made it with sausage also in place of the ham. yes I would make it again for sure"

ponderosa1 User ID: 5460748 13107
Reviewed May. 4, 2011

"This is the first quiche I've made, and it was wonderful. The only change I'll make next time is to reduce the amount of potatoes, in order to have more room in the dish for extra veggies. I look forward to having this with different veggie combinations: spinach, mushrooms, asparagus, broccoli, peppers, etc."

rodpauley User ID: 4736000 13635
Reviewed May. 3, 2011

"I made this on a early Sunday morning and it was wonderful."

Dihy User ID: 5797267 14335
Reviewed Apr. 5, 2011

"I had been wanting to try a potato crust and this recipe is excellent! I used bacon, asparagus and mushrooms (our favorite quiche ingredients) but otherwise followed the recipe exactly."

Miss Jean User ID: 4644852 12882
Reviewed Mar. 31, 2011

"Delightful alternative to the traditional crust. I substituted rice flour for the sake of a friend with gluten intolerance."

njgigi User ID: 1582281 12881
Reviewed Mar. 31, 2011

"This is really a yummy brunch/lunch dish. I have madethis for years. I sometimes cheat and use frozen hash browns for the crust and I eliminate the ham, since I am vegetarian, but otherwise this is scrumptious. I uually use whatever veggies I have in the fridge and find that sauteing thinly sliced leeks to spread over the potato crust is quite tasty."

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