Potato Vegetable Quiche Recipe

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Potato Vegetable Quiche Recipe

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When I can't decide what I'd like for supper, this hearty quiche is my first choice.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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 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 large eggs, lightly beaten
  • 1/2 cup cream-style corn
  • 1/4 cup whole 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 in the center comes out clean. Serve warm. Yield: 6-8 servings.
Originally published as Potato Vegetable Quiche in Bountiful Harvest Cookbook 1994, p47

Nutritional Facts

1 piece: 257 calories, 11g fat (6g saturated fat), 108mg cholesterol, 715mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 12g protein.

  • 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 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 large eggs, lightly beaten
  • 1/2 cup cream-style corn
  • 1/4 cup whole milk
  • 1/4 teaspoon paprika
  1. 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 in the center comes out clean. Serve warm. Yield: 6-8 servings.
Originally published as Potato Vegetable Quiche in Bountiful Harvest Cookbook 1994, p47

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