Print/Download PDF: Suz’s Potato Crust Quiche

This version is our favourite quiche. Uses less butter and milk, and local cheeses, so not as rich or expensive as its European counterpart – but still provides a good breakfast or lunch in Canada – winter or summer!    It makes a great pot-luck or buffet dish – easy to serve, provides one-dish potato, eggs and meat and no pie crust to crumble!

Preheat oven to 400F.

Butter a square baking dish (eg. 9X9 inch pyrex).  Add to the bottom of this one of the following:
1 – 2 cups frozen shredded hashbrowns OR grated fresh potatoes mixed with 1 T. oil
Sprinkle with seasoned salt, pepper and parsley.
Place in 400F oven for 15-20 minutes while you prepare the other ingredients.

Saute in 1 T butter, margarine or oil until bacon is crisp and vegetables heated through:
1/2 cup diced bacon or diced ham
1/2 cup sliced mushrooms or green pepper (or both)
1/4 cup green onions, or mild white/red onion, diced

Mix in blender:
3-4 eggs (depending on size)**
1 cup milk (~ 1/4 cup milk per med egg, if you are adjusting quantities)
1 T. fresh parsley
1 t. nutmeg
1/2 t. salt or seasoned salt
grated fresh pepper

Remove baking pan from oven, and layer over the potatoes:
1/2 cup grated cheddar (or other favourite) cheese
1/4 cup grated italian cheese mix
Meat/mushroom/onion mix

Pour egg mixture carefully over ingredients in baking dish.
HINT: To avoid spilling, pour 1/2 mixture into shell, then place baking dish into oven and top off the egg mixture.

Bake at 400F for 15 minutes, then reduce heat to 350F for 30 minutes.  Test with knife in centre to see if cooked through.  If not ready, continue cooking, checking at 5 min intervals, but do not overdo.  Quiche will be brown on top and look puffy, but will drop as it cools.  Let sit 15 minutes after removing from oven before slicing and serving. 

Serving suggestions:
Serve for a hearty, quick breakfast – reheat frozen or refrigerated slices for 20-30 seconds in microwave.
Serve for brunch with sliced tomatoes, or for lunch or a light dinner with green salad and pickled beets.

**For a more sophisticated ‘souffle’ version, if you have the time:  separate the eggs.  Whip the egg whites until stiff.  Use only the egg yorks in the blender mixture as directed, then fold this mixture carefully into the whipped egg whites.  Pour/spoon this into the crust over the other ingredients and bake as directed.