Potato Crust Quiche
Try mixing up the cheeses in this great quiche! Serve with a salad and you've got a great meal.
Ingredients
Crust:
- 4 cups coarsely shredded uncooked potatoes (about 4 large)
- 1/2 cup chopped onion
- 1 Eggland's Best Egg (large) lightly beaten
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Filling:
- 1 1/2 cups (6 ounces) shredded Colby cheese, divided
- 1/2 cup chopped onion
- 1 1/2 cups cubed fully cooked ham
- 1 1/2 cups fresh broccoli florets
- 3 Eggland's Best Eggs (lightly beaten)
- 1 cup fat free half and half
Preparation
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°F.
Add 1 cup cheese, onion, ham and broccoli to pastry shell.
Whisk the eggs, cream, salt and nutmeg; pour over broccoli. Sprinkle with paprika.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese. Let stand for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 296 |
| Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 122mg |
| Sodium | 797mg |
| Carbohydrates | 30g |
| Dietary Fiber | 2g |
| Protein | 16g |
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