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.
Serves 4-5
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.
I tried this twice with frozen hashbrowns and the potatoes tend to come out mushy. Any thoughts?
I’ve had that problem myself. I think it comes down to the amount of potatoes you are cooking in one pan. If the Pan is too full it doesn’t allow the to crisp properly! -Jordan, MSM Team
When you bake this fo you leave it at 425 degrees?
Yes I believe so because the recipe doesn’t call for the temperature to be adjusted. -Jordan, MSM Team
I have a bad habit of not reading recipes fully before starting to mix ingredients. :). I mixed everything together and plopped it into the pie plate. Oops. I’m sure it will still be quite tasty.
If I make these to freeze, do I need to cook the potatoes first before I add the filling?
Yes – at least that’s the way I have always done it.
This recipe will not PIN. I have tried several times. 🙁
So sorry for the issues! Maybe try re-pinning this: http://www.pinterest.com/pin/157696424425894165/
I just wrote this down for next Sunday’s dinner – I’m so looking forward to it! Thank you!
Made the Meat Potato Quiche this morning it was YUMMY! The only thing I changed was I added chopped onions & yellow peppers and used 1 C sharp Cheddar & 1 C Hot Pepper mix cheese . Oh and I used 4 eggs.
My husband said it is now is 2nd favorite dish I make.
I’m so happy to hear that you all liked it!
The onions and peppers sound like a great addition (too bad my family doesn’t agree with me on this!). Glad you liked it!
I just got the More with Less Cookbook from the library! I am so excited to go through it.
Thanks for all the great recipes.
My Mom made SO many recipes from that cookbook! Just browsing through it brings back a lot of childhood memories for me. 🙂 Hope you like it!
this is a great receipe and because of your receipe I was able to search this on Swagbucks and got 11 SB. Thanks for the great recepie.
That’s really cool! I just started doing Swagbucks, so I’ll have to search for it too. 😉
This looks so good! Thank you for sharing! I will try it this weekend!
I just wanted to say thank you for all the great recipe submissions–all so easy and economical. I have made the raspberry cheesecake several times already (heavenly!).
I’m so glad you’re enjoying the recipes!
Aww – thanks! I’m happy you’ve been able to use some of them!
This sounds great! I never buy swiss cheese, but I picked some up today for some reason! 🙂 I’d like to make it tonight – but I have a couple questions. Are the potatoes raw when you press them into the pan? (I thought so, but I want to check) And I guessing you freeze it after you cook it? Thanks!
Yes, the potatoes are raw. You can freeze it before OR after cooking, actually. 🙂