Shredded Potato Quiche

Shredded Potato Quiche

62 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Susan Spickelmier
Recipe by  Susan Spickelmier

“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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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (62)

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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 between sheets of paper towel pressing as much moisture out as possible. Then after putting in the pan and brushing with butter, it gets baked at 425 for 25 minutes. That makes a well browned crust instead of damp and mushy. Make the egg and milk mixture adding any combination of meats, chopped vegetables and cheese. Be sure to test the center of the quiche for doneness before removing from oven (a knife inserted in middle comes out clean). A great meal!



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 the egg from baking through the potatoes. I also put the cheese on top instead of mixing with the egg.



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 another one for my friends to taste and they loved it to. Great recipe Susan!

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Amount Per Serving (4 total)

  • Calories
  • 525 cal
  • 26%
  • Fat
  • 42.5 g
  • 65%
  • Carbs
  • 23.3 g
  • 8%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 352 mg
  • 117%
  • Sodium
  • 722 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Easy Bacon and Cheese Quiche


next recipe:

Broccoli Quiche with Mashed Potato Crust