Shredded Potato Quiche

Shredded Potato Quiche

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"Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes, etc."
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1 h 5 m servings 525 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 320 mg
  • 107%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.
  2. Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned, about 10 to 15 minutes.
  3. In a large bowl, stir together beaten eggs, milk, cheese, ham, salt and pepper. Pour egg mixture into baked crust.
  4. Bake in preheated oven until center is set, about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.


  1. 85 Ratings

Most helpful positive review

I've been making this recipe for several years now. My husband likes it better than a traditional pie crust quiche. The only difference in the way I prepare it is to press the thawed hash browns...

Most helpful critical review

This was alright. A little too much potato for me. That's pretty much all I could taste. I was hoping the crust would've been crispier, but it was pretty mushy. I patted dry the thawed potatoes ...

I've been making this recipe for several years now. My husband likes it better than a traditional pie crust quiche. The only difference in the way I prepare it is to press the thawed hash browns...

I have made this recipe several times with some changes. I shred potatoes instead of using frozen. After browning the potatoes in the oven, I layer some shredded cheese and sliced ham to keep ...

This is a great dish! I made it to take to work when we were sampling different quiche recipes and everyone loved it. I reduced the amount of butter to 1 Tbsp. instead of 1/4 cup. I made anoth...

Okay, so now I will never again use a pastry crust for quiche!! Which is good, because I'm sensitive to wheat and this is SO much easier. Don't worry about crisping the bottom, it probably won...

I served this quiche last night when a few friends showed up for dinner unannounced. I had baked the quiche the night before since I was planning on getting home late from work and not having t...

A very good recipe yet a little bland. I will be making this again but adding a few extra ingredients to give it some extra kick. I followed one of the reviewers advice and patted my thawed ha...

This was excellent. I made several changes. I did not thaw the potato before pressing into the pie pan and I baked it at 400 degrees for roughly 20 minutes before adding the filling. I used s...

The first quiche I've ever made and it turned out "good" in my husband's words - who is THE chef in the family. I melted the butter first in the oven, added a chopped onion to that, pressed the...

I loved this recipe. I did not use all the butter that it called for, actually I used the spray marg. to cut down on calories. I bought sliced swiss and layed it on the bottom of the potatoes th...

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