Potato Crust Quiche PT55M https://img4.recipesrun.com/201907/2019/1105/8b/8/983234/300x200x90.jpg Potato Crust Quiche is easy to make. You can have it for breakfast, lunch, and dinner. Almost everyone likes this dish, which means it is still very popular. Let's have a look at the Potato Crust Quiche recipe. 6 servings Ingredients: Paprika Dash ground nutmeg 1/2 tsp. salt 1 cup half-and-half cream 3 large eggs, lightly beaten 1-1/2 cups fresh broccoli florets 1-1/2 cups cubed fully cooked ham 1/2 cup chopped onion 1-1/2 cups shredded Colby cheese, divided 1/2 tsp. salt 1 cup all-purpose flour 1 large egg, lightly beaten 1/2 cup chopped onion 4 cups coarsely shredded uncooked potatoes (about 4 large)

Potato Crust Quiche

4.8

( By Ellie )

Potato Crust Quiche is easy to make. You can have it for breakfast, lunch, and dinner. Almost everyone likes this dish, which means it is still very popular. Let's have a look at the Potato Crust Quiche recipe.

01 Information

Grade easy
Serving 6 servings
Calorie 358 Kcal
Prep Time 20 Mins
Cook Time 35 Mins
Total Time 55 Mins

02 Ingredients

FILLING:
- Paprika
- Dash ground nutmeg
- 1/2 tsp. salt
- 1 cup half-and-half cream
- 3 large eggs, lightly beaten
- 1-1/2 cups fresh broccoli florets
- 1-1/2 cups cubed fully cooked ham
- 1/2 cup chopped onion
- 1-1/2 cups shredded Colby cheese, divided
- 1/2 tsp. salt
- 1 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup chopped onion
- 4 cups coarsely shredded uncooked potatoes (about 4 large)

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03 Method

Step 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.
Step 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.
Step 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.

04 Author

Ellie

1078 Recipes

Potato Crust Quiche

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