This recipe was given to me from my mother in law. My husband is a huge potato fan and loves this. He usually isn’t a “breakfast for dinner” kinda guy but when I made this for dinner the other day, he was all for it!
You can cook and shred potatoes for this recipe, use frozen, or leftovers. You just add oil and salt, press it into a couple of pie pans, cook the crust, layer the ingredients in the shell, whip up the milk/egg mixture pour it over the ingredients and bake. 
You can make this recipe in a 9×13 inch pan if you would prefer not to do 2 pie pans. I hope you try this recipe for breakfast, brunch or dinner!
Looking for a sweet breakfast or brunch recipe? Check out these recipes.
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Potato Crusted Quiche — A Brunch Favorite
- Total Time: 1 hour
- Yield: 2 quiches (16 slices) 1x
Description
Ideal for breakfast or brunch, this quiche is made with a potato crust and filled with eggs, onion, Canadian bacon and cheese.
Ingredients
FOR THE CRUST:
- 1 lb. (450 g) shredded potatoes (like simply potatoes)
- 4 tbsp (60 ml) oil
- 1 tsp salt
FOR THE QUICHE:
- 2 cups (480 ml) grated cheddar cheese
- 1 (6 oz / 170 g) package or 10 slices canadian bacon, chopped
- 1/4 cup (60 ml) onion, chopped
- 1 (12 oz / 355 ml) can evaporated milk
- 1/2 cup (120 ml) milk
- 4 eggs
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp (30 ml) chopped parsley or 1-2 tsp dried parsley
Instructions
FOR THE CRUST: Pre-heat your oven to 425 degrees. Spray 2 pie dishes with cooking spray.
- Mix the potatoes, oil & salt together then press into the prepared pie dishes.
- Bake the crust for 10-15 minutes or until crispy.
FOR THE QUICHE: Layer the cheese, chopped bacon & onion in the cooked pie shell. Set aside.
- Beat the milks, eggs, salt, pepper & parsley until fluffy. Pour over pie.
- Bake for 30 minutes. Cool for 5 minutes then serve warm.
Notes
- I have used fresh & dried parsley in this dish.
- Either one works great.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
Frequently Asked Questions
Can I use frozen shredded potatoes for the crust?
Yes, frozen shredded potatoes work well for the crust; just make sure to thaw and drain any excess moisture before pressing them into the pie pans.
What should I do if I have leftover cooked potatoes?
You can definitely use leftover cooked potatoes for the crust; simply shred them and proceed with the recipe as directed.
Is it necessary to pre-cook the potato crust before adding the filling?
Yes, you should pre-cook the potato crust until it’s golden before layering the ingredients, as this helps to ensure a crispy texture.
