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Quiche with potato crust served on a plate
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5 from 3 votes

Quiche With Potato Crust

Author Serving Up Southern


  • 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.