Name: Potato Crust Quiche
Prep time: 50 min
Cook time: 50 min
Yield: 8
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 -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Potato Crust Quiche

1. Crust: -

2. 5 to 6 medium potatoes, peeled -

3. 1 cup all-purpose flour -

4. 1/2 cup chopped onion -

5. 1 large egg, lightly beaten -

6. 1/2 teaspoon salt -

7. Filling: -

8. 1-1/2 cups shredded Colby cheese, divided -

9. 1/2 cup chopped onion -

10. 1-1/2 cups cubed fully cooked ham -

11. 1-1/2 cups fresh broccoli florets -

12. 3 large eggs, lightly beaten -

13. 1 cup half-and-half cream -

14. 1/2 teaspoon salt -

15. Dash ground nutmeg -

16. Paprika -

17. Minced fresh parsley, optional -

How to cook deliciously - Potato Crust Quiche

1. Stage

Preheat the oven to 400°F. Grease a 10-inch deep-dish pie plate, and set it aside. Shred the potatoes into a large bowl to measure 4 cups. Immediately cover the potatoes with water to prevent browning. Drain the shredded potatoes in a colander, pressing to remove water. Transfer the drained potatoes to a clean kitchen towel, and squeeze out as much liquid as possible.

2. Stage

In a large bowl, stir together potatoes, flour, onion, egg and salt. Press the mixture into the prepared pie plate. Bake until the crust edges are lightly browned, 35 to 40 minutes.

3. Stage

Remove the crust from the oven, and set aside. Reduce the oven temperature to 350°. Sprinkle 1 cup cheese, onion, ham and broccoli over the crust. In a large bowl, whisk together the eggs, cream, salt and nutmeg together until well mixed. Pour over the filling in the crust. Sprinkle paprika over the top.

4. Stage

Bake the quiche for 35 to 40 minutes or until a knife inserted in the center comes out clean. There should still be a very slight wobble at the center of the pan. The egg filling will continue to set after it's removed from the oven. Sprinkle the remaining 1/2 cup cheese over the top. Let stand for five minutes before serving. If desired, sprinkle with parsley. Editor's Tip: Letting the quiche rest before serving it allows the quiche to set completely, leading to a more pleasant texture and tidier slices. The quiche tastes delicious hot, warm or at room temperature.