This hearty dish is welcome anytime, of course, but our family especially enjoys it at breakfast! It just seems to get the day off to an extra good start. —Esther Beachy, Hutchinson, Kansas
Meat-and-Potato Quiche
Meat-and-Potato Quiche
Prep Time
20 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 3 tablespoons canola oil
- 3 cups shredded peeled potatoes, well drained
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup cooked taco meat
- 1/4 cup chopped onion
- 1 cup heavy whipping cream
- 5 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Combine oil and potatoes in a 10-in. pie plate. Press mixture down evenly to form a crust. Bake at 425° until lightly browned, about 10 minutes.
- Layer with the mozzarella, taco meat and onion. Whisk together the cream, eggs, salt and pepper; pour over beef mixture. Bake until a knife inserted in center comes out clean, about 30 minutes.
Nutrition Facts
1 piece: 377 calories, 29g fat (13g saturated fat), 242mg cholesterol, 356mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 12g protein.
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