Let me introduce one of my oldies but goodies: Meat And Potato Quiche. I don’t know why I haven’t shared this before now. It’s surely not because I haven’t been making it. It’s one of my favorite go-to recipes to make when company is coming. My friend Linda gave me this recipe after vacationing with her and her sweet family on the Outer Banks one summer. She made this for breakfast one day, and I knew after the first bite I had to have to the recipe.
Meat And Potato Quiche is a non-specific name, huh? Why just meat? Well, I’m guessing it’s because this quiche can be made using any meat you want. You see you have options with this recipe:
You can make it with any of the above or any other kind of meat you can think of. Your choice will determine whether you’ll have it for breakfast, lunch, or supper. You choose. If you are an anti-breakfast-foods-for-supper kind of person, then use chicken or hamburger when you want to eat it for your evening meal. If you’re like me and think it’s appropriate to eat anything breakfast-y for supper, then have at it. I love breakfast for supper.
I love that the crust in this breakfast quiche is made with shredded potatoes. You can even use shredded frozen hash browns if you’d like. The potato crust turns out nice and crispy on the edges and bottom.
This hearty Meat and Potato Quiche is also a great dish to serve up during the holidays. We’ve had it many times Christmas morning. You can add green bell pepper to give it a little festive color. I add it all the time. Why wait for a special occasion. Enjoy!
Meat And Potato Quiche
- 3 tablespoons oil
- 3 cups coarsely shredded raw potatoes (3 cups frozen shredded hash browns may be used)
- 1 cup grated Swiss or cheddar cheese
- 3/4 - 1 cup browned sausage (browned ground beef, diced ham or chicken)
- 1/4 cup onion, chopped
- 1 cup evaporated milk
- 2 eggs
- 1/2 - 1 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 425 degrees. Toss the oil and the potatoes together.
Press evenly into a 9-inch pie plate and bake for 15 - 20 minutes or until potatoes begin to brown.
Layer the cheese, meat, and onion on top of the potato crust.
In a bowl beat together the evaporated milk, eggs, salt, and pepper and pour onto the other ingredients.
Sprinkle with parsley flakes and bake 30 minutes or until lightly browned. Allow quiche to cool 5 minutes before cutting into wedges.
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