Potato-Crust Quiche Recipe

Name: Potato-Crust Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes; 1/4 c. butter or margarine; 2 c. loose-pack frozen mixed vegetables; 1/2 c. shredded Cheddar cheese (2 oz.); 2 beaten eggs; 1 (5 oz.) can evaporated milk (2/3 c.); 1/4 tsp. salt; 1/8 tsp. pepper; 1 Tbsp. fine dry bread crumbs; carrot curls; parsley sprigs

Servings: persons

3 medium potatoes
1/4 c. butter or margarine
2 c. loose-pack frozen mixed vegetables
1/2 c. shredded Cheddar cheese (2 oz.)
2 beaten eggs
1 (5 oz.) can evaporated milk (2/3 c.)
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. fine dry bread crumbs
carrot curls
parsley sprigs

1
Cook whole potatoes, covered, in boiling salted water for 20 to 25 minutes, or until tender.
2
Drain and peel.
3
Mash with a potato masher.
4
Measure 1 1/3 cups mashed potatoes.
5
Stir in butter or margarine.
6
Spoon into a greased 9-inch pie plate. Spread over bottom and up sides of pie plate, building up sides with a spoon to form a crust.
7
Arrange vegetables in bottom of potato crust.
8
Sprinkle with cheese.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium potatoes, 1/4 c. butter or margarine, 2 c. loose-pack frozen mixed vegetables, 1/2 c. shredded Cheddar cheese (2 oz.), and more.

Yes, Potato-Crust Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Crust Quiche

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