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Potato Crusted Quiche — A Brunch Favorite

Potato Crusted Quiche — A Brunch Favorite

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Ideal for breakfast or brunch, this quiche is made with a potato crust and filled with eggs, onion, Canadian bacon and cheese.
By Adell Goff

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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!

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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!

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Potato Crusted Quiche — A Brunch Favorite
 
Ideal for breakfast or brunch, this quiche is made with a potato crust and filled with eggs, onion, Canadian bacon and cheese.
Author:
Recipe Type: Breakfast
Ingredients
FOR THE CRUST:
  • 1 lb. shredded potatoes (like simply potatoes)
  • 4 Tablespoons oil
  • 1 teaspoon salt
FOR THE QUICHE:
  • 2 cups grated cheddar cheese
  • 1 (6 ounce) package or 10 slices canadian bacon, chopped
  • ¼ cup onion, chopped
  • 1 (12 ounce) can evaporated milk
  • ½ cup milk
  • 4 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons chopped parsley or 1-2 teaspoon dried parsley
Instructions
FOR THE CRUST: Pre-heat your oven to 425 degrees. Spray 2 pie dishes with cooking spray.
  1. Mix the potatoes, oil & salt together then press into the prepared pie dishes.
  2. 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.
  1. Beat the milks, eggs, salt, pepper & parsley until fluffy. Pour over pie.
  2. 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.

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