Growing up, my mom would serve this quiche for Christmas brunch. She always made it with Swiss cheese, evaporated milk, and sausage, and we all LOVED it!
As a child, I always categorized this as a “special” meal. I was pleasantly surprised once I got old enough to cook to find that it was much easier to make than I had imagined! Once I started paying my own grocery bills, I appreciated it even more – it relies on basic ingredients that don’t cost a fortune.
Meat Potato Quiche is completely flexible. You can use any kind of leftover meat, or substitute chopped cooked vegetables for a vegetarian version. Feel free to mix up the cheeses, or add extra milk and eggs to stretch it a little further.
If you are hosting a brunch over the holidays, this is a fabulous recipe to include. You can even make it up the night before and wait to cook it until the next morning – freeing up your kitchen time to do other things.
It can also be made up even further in advance and frozen, either cooked or uncooked. It doesn’t get much easier when it comes to “fancy” holiday cooking! 🙂
Meat Potato Quiche
(adapted from the More With Less cookbook)
- 3 cups shredded potatoes (either grate your own, or use packaged hashbrowns)
- 3 Tablespoons oil or melted butter
- 1-2 cups grated Swiss or cheddar cheese (my Mom always used Swiss)
- ¾ cup cooked browned sausage (or any kind of cooked diced meat)
- 1 cup evaporated or rich milk (you can just use whatever milk you normally buy as well)
- 2 eggs (I use 3 or 4, but we like eggs around here!)
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 Tablespoon parsley flakes
Preheat oven to 425 degrees. In a 9-inch pie plate, mix the potatoes with oil or butter and press evenly into pie crust shape.
Bake at 425 for 15 minutes or just until beginning to brown. Remove from oven and layer on the cheese and meat.
In a bowl, beat eggs, milk, salt and pepper. Pour this mixture on top of the other ingredients and sprinkle with parsley.
Bake for 30-45 minutes, or until knife inserted 1-inch from edge comes out clean. Let cool 5 minutes before cutting into wedges.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.