Tuesday, May 22, 2012

Broccoli, Ham & Cheese Quiche with Potato Crust

We enjoyed this breakfast casserole so much that I made it again the following week for a friend who was ill.  Sadly, after slicing the potatoes with my slicer, it broke.  The blades slipped and they just won't slice anymore.  So sad as I love to slice potatoes and make chips.  The one that broke was from Pampered Chef, it was quite old and had been well used. 

The potato crust was fantastic!  So much better than the frozen hashbrowns that I so often use in a breakfast casserole.  This is extremely versatile and could be filled with many other things.  Bacon or red peppers would be awesome.  I even want to come up with a buffalo chicken version of some sort.   

I loved it so much that I doubt that I will go back to the frozen hashbrowns again.  At least once I replace my potato slicer. 

Broccoli, Ham & Cheese Quiche with Potato Crust
Adapted from Secrets from the Cookie Princess

3 medium potatoes
Cooking spray
Salt and pepper
1/2 cup onion, diced
1 - 1 1/2 cups broccoli florets
3/4 cups ham, chopped
4 eggs
4 egg whites
1/4 cup milk
1/2 cup shredded cheese (I used colby jack)

Spray a pie pan with cooking spray.  Scrub and rinse the potatoes.  Thinly slice the potatoes, arranged, slightly overlapping to cover the bottom and sides of the pie pan.  Try to cut the potatoes as thinly as possible.  Spray potatoes with a bit of cooking spray and season with salt and pepper.  Bake at 375 for about 10 minutes. 

Cook onion with a bit of cooking spray, seasoning with salt and pepper.  Saute the onion for about 5 minutes.  Chop broccoli florets into small pieces and add to onions and saute for 3 - 4 minutes. 

When potato crust is done, spread broccoli onion mixture, ham and cheese evenly over the crust.  In a medium bowl, beat together eggs, egg whites, milk and salt and pepper until combined.  Pour egg mixture over the crust and filling. 

Return to oven and bake for 30 - 40 minutes or until a knife inserted in center comes out clean.  Remove from the oven and allow to cool slightly before cutting and serving. 

One Year Ago...

Chicken Enchilada Stuffed Pasta Shells

This is linked with:
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Whole Food Wednesdays at This Chick Cooks
Gluten Free Wednesday at Gluten Free Homemaker
The Mommy Club at Crystal and Co.
Bake With Bizzy at Bizzy Bakes


  1. Your quiche looks really good! Love that potato crust!

  2. I am not sure, but I think Pampered Chef has a 100% money back guarantee - my Mom bought a skillet there a couple years ago - and it became warped over time and they replaced it for free!

    Love the potato crust - I am sure you'd love a sweet potato crust too! :D

  3. YUM! Wish I would have kept my slicer--I never thought I'd use it and didn't want to take up space with it. But maybe I can use the large grater side on my cheese grater. This sounds so good!

  4. Oh my gosh! THis sounds amazing! I have never seen a potato crust like that but after seeing it - I'm hooked!!!! I HAVE to make this!!!

  5. Love this wheat free crust - nice gluten-free alternative.

  6. Looks excellent Debbie, and I'll be looking for your buffalo chicken version. And thanks for linking back to me! Have a great weekend!

  7. I've used shredded potato as a quiche crust, but slicing them would be easier. This looks delicious. Thanks for sharing an egg recipe!