Vegetable Potato Quiche Recipe

4.5 4 4
Vegetable Potato Quiche Recipe
Vegetable Potato Quiche Recipe photo by Taste of Home
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Vegetable Potato Quiche Recipe

Read Reviews
4.5 4 4
Publisher Photo
Of all the recipe Mom used to make, this was one of her best. When I make it, I'm reminded of home.—Lori Hiscock, Kalamazoo, Michigan
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1 egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • FILLING:
  • 1-1/2 cups sliced zucchini
  • 3/4 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1/2 cup cubed fully cooked ham
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1-1/2 teaspoons dried basil
  • Salt and pepper to taste
  • 3/4 cup shredded Monterey Jack cheese

Directions

In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown.
Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper.
Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Originally published as Potato Vegetable Quiche in The Best of Country Cooking Annual 2005, p29

Nutritional Facts

1 piece: 187 calories, 11g fat (6g saturated fat), 134mg cholesterol, 349mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 12g protein.

  • 3 cups frozen shredded hash brown potatoes, thawed
  • 1 egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • FILLING:
  • 1-1/2 cups sliced zucchini
  • 3/4 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1/2 cup cubed fully cooked ham
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 1-1/2 teaspoons dried basil
  • Salt and pepper to taste
  • 3/4 cup shredded Monterey Jack cheese
  1. In a large bowl, combine the hash browns, egg and Parmesan cheese. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 16-20 minutes or until golden brown.
  2. Meanwhile, in a large skillet, saute zucchini and red pepper in butter until crisp-tender. Remove from the hear; stir in the ham, eggs, milk, basil, salt and pepper.
  3. Pour into crust. Sprinkle with Monterey Jack cheese. Bake at 400° for 15-20 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Originally published as Potato Vegetable Quiche in The Best of Country Cooking Annual 2005, p29

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bereitbach User ID: 4958434 87149
Reviewed Jul. 26, 2014

"I'm afraid we didn't enjoy this like the other reviewers seemed to. I left out the ham for a vegetarian meal and while I really enjoy vegetables, the zucchini taste was overpowering to me. I did really like using the potatoes for the crust and will probably use that idea again. But I would do a different filling next time with more eggs."

MY REVIEW
jmscoker User ID: 4615223 62581
Reviewed May. 13, 2014

"Delicious. Omitted the ham for a vegetarian meal.

Also added sliced tomatoes before serving."

MY REVIEW
beefbabe User ID: 5851198 87148
Reviewed Jun. 26, 2012

"This Quiche is so tasty! I used garden fresh veggies and substituted leftover grilled chicken for the ham. I served it with a salad of spinach greens topped with fresh corn and french fried onions. It was such a yummy meal!!! This will be a new summer favorite!"

MY REVIEW
Celilo39 User ID: 4924616 54687
Reviewed Jun. 13, 2010

"This is Great!! It's easy and everyone loved it.

It would also be good for a light supper. Next time I plan to double the recipe and freeze one for later. Thanks."

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