Potato Crusted Quiche

Potato crusted quiche is a great grab and go meal prep breakfast item. This is a really simple recipe that can be adjusted with the filling options you have on hand.

Filling recipe form Spend with Pennies

For the crust:

1 pound Russet potatoes

1 tablespoons corn starch

1/2 teaspoon kosher salt

2 tablespoons olive oil

For the Filling:

6 eggs

3/4 cup whole milk

3/4 teaspoon kosher salt

1/4 teaspoon pepper

1 cup cubed cooked ham

1.5 cups shredded cheddar cheese, divided

3 tablespoons sliced green onions

Preheat the oven to 400F/200C. Scrub the potatoes, rinse them well, and pat them dry.

Grate the potatoes using the large holes of a box grater onto a clean dish towel. Gather the towel and squeeze out as much liquid as possible over the sink.

Place the grated potatoes in a large bowl. Add the cornstarch, salt, and pepper, and toss. Add the olive oil and mix again until evenly coated.

Grease a 9-inch pie dish with olive oil. Press the seasoned potatoes into the bottom and up the sides of the dish to form an even crust.

Bake the potato crust in the preheated oven for 30 minutes.

Reduce oven to 375F.

While the crust is cooking, prepare the filling. In a large bowl, whisk together the eggs, milk, salt, and pepper.

Add the ham, 1 cup of cheese, and green onions to the pie crust. Pour the egg mixture over the top, then sprinkle the remaining ½ cup of cheese on top.

Bake for 35–40 minutes, until the center is set. Let it cool for 5–10 minutes before slicing and serving.

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