Best 2 Meat Potato Quiche Recipes

Indulge in a culinary delight with our Meat and Potato Quiche, a savory and satisfying dish that combines the hearty flavors of ground beef, tender potatoes, and a creamy, cheesy custard filling, all encased in a flaky, golden crust. This versatile quiche can be enjoyed for breakfast, lunch, or dinner, making it a perfect meal option for any time of the day. With our easy-to-follow recipes, you'll be able to whip up this delicious quiche in no time, whether you prefer a traditional version or a vegetarian alternative.

From the classic Meat and Potato Quiche, featuring a combination of ground beef, potatoes, and a blend of cheeses, to the lighter Vegetarian Quiche, packed with roasted vegetables and a creamy goat cheese filling, we've got a recipe for every taste and preference. And for those who love a bit of spice, our Spicy Sausage and Potato Quiche adds a zesty kick to the classic flavors.

So, whether you're a seasoned cook or just starting out in the kitchen, our Meat and Potato Quiche recipes are sure to impress your family and friends. Get ready to tantalize your taste buds with this delightful and versatile dish!

Let's cook with our recipes!

MEAT AND POTATO QUICHE

Meat and Potato Quiche image

Sausage, bacon and mashed potatoes make this a hearty quiche that pairs well with a light and crisp frisee salad.

Provided by Food Network Kitchen

Time 1h30m

Yield 8

Number Of Ingredients 11

Ingredients

1 sheet refrigerated pie dough (from a 14-ounce package)
1 pound bulk sweet or hot Italian sausage
6 slices bacon, chopped
1 cup leftover mashed potatoes
6 large eggs
1 1/2 cups half-and-half
Kosher salt and freshly ground black pepper
1 medium head frisee or romaine
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
Put the pie dough in a pie plate, crimp the edges and cover with foil. Pour pie weights, beans, or uncooked rice on top of the foil and bake until the crust sets, about 20 minutes. Remove the foil with the weights and continue to bake the crust until golden, about 15 minutes more. Remove the crust from the oven and let cool. Reduce the oven temperature to 375 degrees F.
Put the sausage and bacon in a cold large skillet; set over medium heat and cook, breaking up the sausage with a wooden spoon, until browned, about 10 minutes. Drain off the fat.
Spread the potatoes evenly over the bottom of the crust. Top with the sausage and bacon. Whisk together the eggs, half-and-half, 1/2 teaspoon salt and a couple turns of pepper in a medium bowl; pour the egg mixture over the meat. Bake until the quiche is just set, 35 to 40 minutes. Set aside to cool slightly.
Tear the frisee into bite-size pieces and wash well. Whisk together the vinegar, mustard, 1/2 teaspoon salt and a couple turns of pepper in a salad bowl. Whisk in the oil in a slow, steady stream to make a smooth, slightly thick dressing and then toss in the frisee until coated.
Serve the quiche warm or at room temperature with the salad.

MEAT & POTATO QUICHE

Meat & Potato Quiche image

This tastes great! Please note: Recipe also calls for a chopped onion and a tsp of parsley flakes which were forgotten at time of entering!

Provided by Northern_Reflectionz

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
3 cups shredded raw potatoes
1 cup grated swiss cheese or 1 cup cheddar cheese
1 chopped onion
3/4 cup ham (cooked) or 3/4 cup sausage (cooked)
1 cup evaporated milk
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley

Steps:

Preheat over to 425°F.
In 9 inch pie pan mix together vegetable oil and shredded potato.
Press evenly into pie crust shape.
Bake 420 for 15 mins until just beginning to brown.
Remove from oven.
Filling:.
Place cheese, diced meat and onion on top of potato crust.
Beat together milk, eggs and seasonings.
Pour onto other ingredients.
Sprinkle with 1 tablespoon parsley flakes.
Return to oven and bake at 425 for 30 minutes Allow to cool for 5 mins before cutting.

Tips:

Use a good quality pie crust. A homemade pie crust is always best, but if you're short on time, a store-bought crust will work just fine.
Don't overfill the pie crust. The quiche will rise as it bakes, so leave about 1 inch of space between the filling and the top of the crust.
Bake the quiche until the center is set. A toothpick inserted into the center of the quiche should come out clean.
Let the quiche cool for at least 15 minutes before serving. This will allow the quiche to set and make it easier to slice.
Serve the quiche warm or at room temperature. Quiche can be served with a variety of sides, such as salad, roasted vegetables, or fruit.

Conclusion:

Quiche is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings and crust options, there's a quiche for everyone. So next time you're looking for a quick and easy meal, give quiche a try. You won't be disappointed.