Potato Crust Quiche

Photo of Potato Crust Quiche
Prep Time
20 mins
Cook Time
35 mins
Yield
8 servings
Recipe by:

Try mixing up the cheeses in this great quiche! Serve with a salad and you've got a great meal.

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Ingredients

Crust:

  • 4 cups coarsely shredded uncooked potatoes (about 4 large)
  • 1/2 cup chopped onion
  • 1 Eggland's Best Egg (large) lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

Filling:

  • 1 1/2 cups (6 ounces) 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 Eggland's Best Eggs (lightly beaten)
  • 1 cup fat free half and half
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Preparation

In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep dish pie plate.

Bake at 400° for 20 minutes.

Remove from oven; reduce heat to 350°F.

Add 1 cup cheese, onion, ham and broccoli to pastry shell.

Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.

Bake for 35-40 minutes or until a knife inserted near the center comes out clean.

Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 296
Fat 12g
Saturated Fat 7g
Cholesterol 122mg
Sodium 797mg
Carbohydrates 30g
Dietary Fiber 2g
Protein 16g