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POTATO CRUST QUICHE
Potato Crust Quiche
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INGREDIENTS
- Crust:
- 4 cups coarsely shredded potatoes (about 4 large)
- 1/2 cup diced onion
- 1 egg, beaten
- 1 cup all-purpose flour
- 1/2 tsp salt
- Filling:
- 1 1/2 cups (6 oz) shredded Colby cheese, divided
- 1/2 cup chopped onion
- 1 1/2 cups diced cooked ham
- 1 1/2 cups broccoli florets
- 3 eggs, beaten
- 1 cup light cream
- 1/2 tsp salt
- Dash ground nutmeg
- Paprika
DIRECTIONS
Combine crust ingredients and press into a well-greased 10-in deep-dish pie plate. Bake at 400 degrees for 20 minutes. Remove crust from oven; reduce heat to 350 degrees. Add 1 cup cheese, onion, ham and broccoli to crust. Mix eggs, cream, salt and nutmeg; pour over all. Sprinkle with paprika and bake for 35-40 minutes or until set. Remove from the oven and top with remaining cheese. Let stand 5 minutes before serving.
Yield: 8 servings.
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