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Potato Crust Quiche

Potato Crust Quiche

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Bird1114

Bird1114

I found this recipe years ago and go back to it time and again. Mashed potatoes form the crust of this great side dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

smwulf
11

smwulf

1/29/2010

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 great.

Shutter bug 1
11

Shutter bug 1

1/22/2010

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

The King's kid
8

The King's kid

1/25/2010

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 cubed or thinly sliced ham in mixture. We ate as a full meal, not a side dish. Thanks Bird1114 for sharing this recipe.

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