Potato Crust Quiche

Potato Crust Quiche

From the Kitchen Of
Potato Crust Quiche

Crust

1 cups coarsely shredded raw potatoes (4 large)
1/2 cup diced onion
1 egg, beaten
1 cup flour
1/2 tablespoon salt

Filling

1 1/2 cups (6-ounces) shredded cheese (Colby), divided
1/2 cup onion chopped
1 1/2 cup diced cooked ham
1 1/2 cup broccoli florets
3 eggs, beaten
1 cup light cream
1/2 tablespoon salt
Dash nutmeg and paprika
 

Method

Combine crust ingredients and press into well-greased 10-inch deep pie plate.  Bake 400-degrees for 20 minutes.  Remove crust from oven; reduce heat to 350-degrees. 

Add 1 cup cheese, onion, ham, and broccoli to crust.  Mix eggs, cream, salt, and spices; pour over all, sprinkle with paprika and bake 40 minutes. 

Notes:
Yield: 8 servings.
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