Potato Crust Quiche

Potato Crust Quiche

6
Bird1114 0

"I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 211 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
  3. Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
  4. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It does need a little more flavor. I added rosemary to mashed potatoes and also the egg/milk mixture. I also was out of evap milk, so just used regular milk. Took longer to cook but tasted grea...

Most helpful critical review

It tasted good, however it had no resemblance to a quiche. It was not eggy and the small amount of egg that there was took at least an extra half hour to set. I would try a different recipe if y...

It does need a little more flavor. I added rosemary to mashed potatoes and also the egg/milk mixture. I also was out of evap milk, so just used regular milk. Took longer to cook but tasted grea...

This is great, I added sun dried tomatos in olive oil.

Made as directed, except no Cheddar cheese so used Mozzella instead. Prep time was 45 min, baking time 63 min. Quiche tasted great, but could have used more flavor. Next time will try small cube...

I added more egg and used my own combo of veggies,otherwise made as directed.I thought this was very tasty.my hubby enjoyed it also.Good for breakfast or a side.Thank you.

It tasted good, however it had no resemblance to a quiche. It was not eggy and the small amount of egg that there was took at least an extra half hour to set. I would try a different recipe if y...

Not at all what I expected. I should have realised this was not for me when I saw evaporated milk in the ingredients list. There should be some warning that this is a sweet quiche and not a vege...