Cooking With The Old Farmer's Almanac

A Hungry Man’s Quiche

Sarah Perreault

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A Hungry Man’s Quiche
Photo Credit:
Sarah Perreault

Quiche! It’s what’s for dinner! Or lunch … or breakfast … but mostly, brunch.

This is my go-to fare when I am invited to a brunch. Except for the crust-making part, quiche is a very easy and versatile dish to create. (And you can always use my mother’s shortcut of buying a premade, uncooked crust. Shhhh, don’t tell anyone her secret!)

One of our most requested quiche recipes is A Hungry Man’s Quiche, which can be found in our best-selling Old Farmer’s Almanac Everyday Cookbook. You can make any number of swaps such as using sweet potatoes for white, trade diced chicken for ham, and use any kind of cheese that strikes your fancy. Like I said: versatile! Or, you can make the recipe as is and enjoy a guaranteed delicious and crowd-pleasing egg dish that will surely be the hit of any meal … and especially brunch.

A Hungry Man’s Quiche

1 10-inch deep-dish pastry crust
3 small potatoes, cooked and mashed
¼ cup diced cooked ham
2 cups grated cheese
5 eggs
1 cup milk

Preheat the oven to 325°F. Place the pastry crust in 10-inch dish, crimp the edges, and prick the bottom in several places. Bake the crust for 15 minutes, then remove from the oven. Increase the oven temperature to 375°F. Layer the potatoes, ham, and cheese into the crust. With an electric mixer, beat the eggs and milk together and then pour the mixture into the crust. Bake for 30 minutes at 375°F. Lower the heat to 350°F and bake for additional 10 minutes.

Makes 8 to 10 servings.

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No Roll Pie Crust 2 c.

No Roll Pie Crust
2 c. flour-1 tsp salt-1 Tbsp. sugar
2/3 c. canola oil-1/4 c. 2% milk
Combine dry ingredients. Add oil and milk. Press into 9: pie place. Prick and bake at 375 degrees for 15 minutes