Best Potato Crust Quiche Recipes

POTATO CRUST QUICHE

Steps:

• In a large bowl, combine crust ingredients; press into a well-greased 10-in. deep-dish pie plate. Bake at 400° for 20 minutes. , Remove from oven; reduce heat to 350°. Add 1 cup cheese, onion, ham and broccoli to crust. Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika. , Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

SPINACH QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 350°. Press mashed potatoes onto bottom and up sides of a greased 9-in. deep-dish pie plate. Brush with 1 tablespoon oil. Bake 30 minutes or until edges are golden brown., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, bacon and rosemary; spoon over crust. In a small bowl, whisk eggs, milk and pepper until blended; stir in cheese. Pour over mushroom mixture., Bake 25-30 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

BROCCOLI QUICHE WITH MASHED POTATO CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
• Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
• Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
• Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

POTATO-CRUST CHICKEN QUICHE

Steps:

• Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

POTATO CRUST QUICHE

Steps:

• 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.
• 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.
• 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.
• 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.

MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 400 degrees.
• Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
• Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
• Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

CHICKEN QUICHE WITH POTATO CRUST

Steps:

• Pat hash browns with paper towels to remove excess moisture.
• Press into a well-greased 9-in pie plate; brush with butter.
• Bake at 425 for 20-25 minutes or until lightly browned.
• Reduce heat to 350.
• Sprinkle cheese and chicken into the crust.
• In a bowl, beat the eggs, cream and salt; pour over chicken.
• Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
• Let stand for 5 minutes before cutting.

BROCCOLI QUICHE IN POTATO CRUST

Steps:

• Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.
• Coat a 9 inch deep-dish pie pan with cooking spray.
• Slice the potatoes 1/4 inch thick, and arrange the slices over the bottom and sides of the pan to form a crust.
• Pour the broccoli mixture over the crust.
• Bake at 375 for about 45 minutes, or until the top is golden brown and a sharp knife inserted in the middle of the quiche comes out clean. Let sit for 5 minutes before serving.

VEGETARIAN QUICHE WITH POTATO CRUST

Steps:

• Preheat oven to 375 degrees.
• Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
• Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
• While potato-crust is cooking, work on the veggies.
• Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
• Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
• Beat the eggs in a bowl with the evaporated milk.
• After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
• Spread the cooked onions and peppers evenly in the pie pan.
• Spread the broccoli (and carrots) evenly over the onions and peppers.
• Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
• Sprinkle the rest of cheese over the veggies.
• Carefully pour the milk and egg mixture into the deep dish pie pan.
• Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
• Cool for 5 to 10 minutes before serving.

SAUSAGE QUICHE WITH POTATO CRUST

Steps:

• Combine cooking oil and shredded potatoes and press into a 9" pie pan.
• Bake potato crust at 425° for 15 to 20 minutes, until beginning to brown.
• Remove from oven.
• Layer sausage and cheese over potato crust.
• In a small bowl combine milk, eggs, salt and pepper and mix well.
• Pour over sausage and cheese.
• Sprinkle with parsley flakes.
• Return to oven and bake 30 minutes more.
• Cool 5 minutes before serving.

COUNTRY QUICHE WITH IDAHO POTATO HASH BROWN CRUST

Steps:

• To make the crust: Preheat the oven to 375 degrees. Coat a 9-inch quiche or pie pan with cooking spray. Combine in a bowl all the crust ingredients except mozzarella. Season with salt, pepper, and hot sauce. Stir to mix. Press the mixture evenly on the bottom and up the sides of the baking pan. Bake for 10 to 12 minutes. If the edges of the crust begin to brown, cover with a piece of aluminum foil.
• Remove from the oven and immediately sprinkle the crust evenly with the cheese. Return to the oven and bake just until the cheese melts, about two minutes. Remove from the oven and set aside. (You may want to run a thin, small knife around the edges of the crust to loosen it a bit.).
• To make the filling: Sprinkle the onions on the bottom of the crust. Arrange the shrimp evenly on the crust. Combine the half-and-half, eggs and mustard and whisk to blend. Season with salt, pepper and hot sauce. Pour the mixture into the prepared shell and top with the Swiss cheese. Bake for 20 to 25 minutes, arrange the tomatoes evenly over the pie filling and bake for another five to eight minutes, or until a toothpick inserted in the middle of the quiche comes out clean.
• Cool a bit before slicing to serve.

POTATO-CRUST TOMATO-BACON QUICHE

Steps:

• Heat oven to 350ºF.
• Microwave potatoes as directed on package; place in large bowl. Add milk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Beat 1 egg. Add to potatoes along with the Parmesan; mix well. Press potato mixture onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray.
• Bake 20 min. or until lightly browned. Remove from oven; let stand 10 min.
• Sprinkle 1/2 cup Monterey Jack cheese onto bottom of crust; top with tomatoes, bacon and remaining Monterey Jack cheese.
• Whisk remaining eggs, half-and-half, pepper and thyme until blended; pour into crust.
• Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 5 to 10 min. before cutting into wedges to serve.

CHORIZO QUICHE WITH POTATO CRUST

Steps:

• 1. preheat oven to 425 degrees Grease a deep 9 inch ovenproof pie plate
• 2. cook chorizo over medium heat, about 5 min. do not over cook. Drain off the oil into a cup. remove chorizo from pan, set aside
• 3. mix 2 cups hash-browns with chorizo drippings and 1/2 envelope Sazon**. Press potatoes into pie pan, forming a crust. Bake 20 minutes or until browned.
• 4. While potato crust is baking,brown remaining 2 cups hash browns in same pan used to cook chorizo,
• 5. beat eggs and Half and Half,and the remaining Sazon**, stir in drained chorizo,hash brownes, cheese, jalapenos and bell peppers.
• 6. Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving.
• 7. ENJOY!!!

BROCCOLI QUICHE WITH MASHED POTATO CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
• Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
• Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
• Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout.
• Allow to cool for 10 minutes before serving.

SMOKED SALMON QUICHE WITH CRISPY POTATO CRUST RECIPE - (5/5)

Steps:

• Preheat oven to 425 degrees F. Lightly grease a 9-inch deep-dish glass pie plate. In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack. Reduce the oven to 350 degrees F. Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat. Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well. Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.

FAVORITE POTATO CRUST QUICHE--ANDREW WEIL, M.D.

Steps:

• Preheat oven to 375°F.
• Bring a medium sized pot of water to a boil. Add broccoli, and cook for 2 minutes. Drain and reserve.
• Sauté the onions and the garlic in the olive oil over medium low heat until transparent, approximately ten minutes.
• Add the mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for five more minutes. Remove from the heat.
• Lightly grease the bottom and sides of a 9 inch pie pan. Line the bottom with the potato slices, overlapping them slightly.
• Whisk together the cheese, milk, sour cream, and the eggs in a large bowl.
• Mix in the sautéed vegetables and the broccoli.
• Pour into the potato lined pie pan.
• Arrange the tomato slices on top and sprinkle with Parmesan cheese.
• Bake for 1 hour, covering after 45 minutes if top browns.
• Completely baked quiche should be very firm.
• Let cool 15 minutes and then serve.

HEALTHIER POTATO QUICHE CRUST

Steps:

• Use nonstick cooking spray to coat a 9-inch deep dish pie pan.
• Slice the unpeeled potatoes 1/4" thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust.
• Pour the quiche mixture into the crust.
• Spray the exposed edges of the potatoes lightly with cooking spray before baking the quiche at the temperature and time called for.

BAKED POTATO QUICHE (WITH POTATO CRUST)

Steps:

• Prepare crust: Beat 1 egg and 2 tablespoons of sour cream together until blended. Set aside. Place the instant potato flakes and salt ina food processor. Pulse 2 times to combine. Cube the cold butter and add to the potato flakes. Pulse until well combined and there are no large chunks of butter. Add the shredded cheese and pulse 2-3 times. Stream in the egg/sour cream mixture into the food processor while it runs. When well combined remove from the food processor and press evenly into a 9-inch quiche pan or pie pan (much like you would with a crumb crust.) Place in the refrigerator for at least 30 minutes before using.
• Heat oven to 375 degrees. Baked the prepared crust for 10 minutes. Remove from oven and set aside.
• Reduce the oven temperature to 350 degrees.
• Whisk together the 5 eggs, evaporated milk, sour cream, mustard, hot sauce, salt, and pepper.
• Into the warm prepare crust evenly add the Swiss cheese, then the bacon and green onions. Pour over the egg mixture and fill (if you have some egg mixture left over that is fine.).
• Sprinkle the top with the shredded cheddar.
• Carefully place the quiche in the oven and bake for 40-50 minutes until the eggs have set. Allow to set for 10-15 minutes before cutting. Can be served warm or at room temperature.

POTATO CRUST QUICHE

Steps:

• Preheat oven to 400°. Melt 1T. butter in a 10" ovenproof nonstick skillet over medium-high heat. Add sausage; brown for 3 minutes. Stir in onion and saute 2 minutes. Transfer to a bowl. Stir in the bell pepper to combine. Return skillet to the burner. Heat 1 T. butter and the oil. Arrange hash browns in pan, pressing and spreading them up the sides with a spatula to form a crust. Season with salt and pepper, then dot with 1 T. butter. Cook 10 minutes, or until the edges start to brown. Sprinkle fontina over potato shell. Spoon sausage mixture over cheese. Whisk together eggs, cream, hot sauce, salt, and pepper to taste; pour over sausage and cheese. Arrange tomatoes on top. Sprinkle with Parmesan. Bake for 25 minutes, or until filling is firm and the tip of a knife inserted near the center of the quiche comes out clean. Let stand 5 minutes, then run a spatula around the rim to loosen the quiche. Slide it onto a serving dish and cut into wedges. Combine sour cream and chives, and dollop a little onto each serving.