Shredded Potato Quiche

Breakfast Casserole - Breakfast and Brunch

Quiche with crunchy potato crust. A good one dish meal and a great way to use leftovers. You may also use 1 cup chopped vegetables of your choosing, such as onions, peppers, broccoli or tomatoes, etc.

Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 4

Yield: 4 servings

Shredded Potato Quiche

Ingredients

1 (16 ounce) package frozen shredded hash brown potatoes

thawed

¼ cup butter

melted

5 eggs

lightly beaten

1 ½ cups shredded Swiss cheese

1 cup cooked ham

¼ cup milk

salt and pepper to taste

Amish Egg Casserole

Breakfast and Brunch

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie pan.

Step 2

Press potatoes into greased pie plate. Brush with melted butter. Bake in preheated oven until lightly browned about 10 to 15 minutes.

Step 3

In a large bowl stir together beaten eggs milk cheese ham salt and pepper. Pour egg mixture into baked crust.

Step 4

Bake in preheated oven until center is set about 20 minutes. The quiche will be browned on top and a knife inserted into the center will come out clean.

Nutritional Information

Shredded Potato Quiche

Servings Per Recipe:4

Calories: 525.4

% Daily Value *

Protein: 27.9g 56%

Carbohydrates: 23.3g 8%

Dietary Fiber: 1.6g 7%

Sugars: 1.7g

Fat: 42.5g 65%

Saturated Fat: 21.6g 108%

Cholesterol: 320.4mg 107%

Vitamin A Iu: 1023.9IU 21%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.3mg 17%

Vitamin C: 22mg 37%

Folate: 33.3mcg 8%

Calcium: 385mg 39%

Iron: 2.3mg 13%

Magnesium: 29.9mg 11%

Potassium: 754.9mg 21%

Sodium: 722.1mg 29%

Thiamin: 0.3mg 27%

Calories From Fat: 382.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.