Potato Crust Quiche

Total Time Prep: 50 min. Bake: 35 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
Potato crust quiche pairs classic custardy quiche filling with a crispy, golden potato crust.

Ingredients

  • CRUST:
  • 5 to 6 medium potatoes, peeled
  • 1 cup all-purpose flour
  • 1/2 cup chopped onion
  • 1 large egg, lightly beaten
  • 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
  • Minced fresh parsley, optional

Directions

  1. Preheat oven to 400°. Shred potatoes into a large bowl to measure 4 cups. Immediately cover potatoes with water to prevent browning. Drain shredded potatoes in a colander, pressing to remove water. Transfer to a clean kitchen towel. Squeeze out as much liquid as possible. In a large bowl, combine potatoes, flour, onion, egg and salt; press into a well-greased 10-in. deep-dish pie plate. Bake until edges are lightly browned, 35-40 minutes.
  2. Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
  3. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Sprinkle with remaining 1/2 cup cheese. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts

1 piece: 338 calories, 14g fat (7g saturated fat), 144mg cholesterol, 798mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 19g protein.

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
Recipe Creator

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