Potato Crust Quiche

  Breakfast

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.

Potato Crust Quiche

Average Rating: 4.035714

TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 8 servings.

Ingredients


  • 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

  • FILLING:
  • 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

Instructions

  • 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 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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