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Potato-Crusted Quiche
Potato-Crusted Quiche

Potato-Crusted Quiche

8 Review(s)
Cook Minutes 1 Hr 35 Min
Prep : 15 Min Cook: 1 Hr 20 Min
You won’t miss the pastry in this Potato-Crusted Quiche. Made with frozen hash brown potatoes instead of the traditional pastry crust, this oven-baked quiche is deliciously different.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups frozen shredded hashbrowns, thawed
1/4 cup non-hydrogenated margarine, melted
3 eggs
1/2 cup 1% milk
1/2 cup light sour cream
1-1/2 cups Cracker Barrel Shredded Light Double Cheddar Cheese
4 green onions, sliced
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Step 1
Heat oven to 375ºF.
Step 2
Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate.
Step 3
Bake 30 to 35 min. or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions.
Step 4
Reduce oven temperature to 350ºF. Pour filling into crust. Bake 40 to 45 min. or until centre is set and crust is golden brown. Let stand 5 min. before serving.
Kraft Kitchen Tips!
Special Extra
Cook and crumble 4 bacon slices. Add to egg mixture with the cheese and onions.
Serving Suggestion
Serve with a fresh fruit salad.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
23 %
Cholesterol 85 mg
Sodium 260 mg
11 %
Carbohydrate 17 g
Fibre 1 g
Sugars 2 g
Protein 10 g
Vitamin A
10 %
Vitamin C
15 %
20 %
8 %
8 servings, 1/8 recipe (107 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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