Best Meat And Potato Quiche Recipes

MEAT-AND-POTATO QUICHE

Meat-and-Potato Quiche image

This hearty dish is welcome anytime, of course, but our family especially enjoys it at breakfast! It just seems to get the day off to an extra good start. -Esther Beachy, Hutchinson, Kansas

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3 tablespoons canola oil
3 cups shredded peeled potatoes, well drained
1 cup shredded part-skim mozzarella cheese
3/4 cup cooked taco meat
1/4 cup chopped onion
1 cup heavy whipping cream
5 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, about 10 minutes. , Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Bake until a knife inserted in center comes out clean, about 30 minutes.

Nutrition Facts : Calories 377 calories, Fat 29g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 356mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

MEAT AND POTATO QUICHE

Meat and Potato Quiche image

Sausage, bacon and mashed potatoes make this a hearty quiche that pairs well with a light and crisp frisee salad.

Provided by Food Network Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 sheet refrigerated pie dough (from a 14-ounce package)
1 pound bulk sweet or hot Italian sausage
6 slices bacon, chopped
1 cup leftover mashed potatoes
6 large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
1 medium head frisee or romaine
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
Serve the quiche warm or at room temperature with the salad.

MEAT-AND-POTATO QUICHE

Meat-and-Potato Quiche image

This hearty dish is welcome anytime, of course...but our family especially enjoys it at breakfast! It just seems to get the day off to an extra-good start.-Esther Beachy, Hutchinson, Kansas

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

3 tablespoons canola oil
3 cups shredded peeled potatoes, well drained
1 cup shredded part-skim mozzarella cheese
3/4 cup cooked taco meat
1/4 cup chopped onion
1 cup heavy whipping cream
5 large Eggland's Best eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, 10 minutes. , Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Sprinkle with parsley. Bake until a knife inserted in center comes out clean, 30 minutes.