Meat and Potato Quiche
Discover the ultimate comfort food fusion with this hearty Meat and Potato Quiche—a delightful twist on classic quiche recipes. Perfectly balancing savory flavors, this dish combines tender chunks of boiled potatoes, seasoned ground beef, sautéed onions, and garlic, all nestled in a flaky pie crust. The rich filling, made with eggs, heavy cream, and melty cheddar cheese, is seasoned to perfection with paprika, black pepper, and a sprinkle of salt, creating a creamy, indulgent bite in every slice. With its golden, crispy crust and comforting layers, this 9-inch quiche is an ideal centerpiece for brunch, dinner, or meal prepping for the week. Serve it warm, garnished with fresh parsley, and pair with a crisp salad for a satisfying meal the whole family will love! Keywords: meat and potato quiche, savory quiche recipe, easy quiche recipe, comfort food, hearty brunch ideas.
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 250 grams Ground beef
- 2 medium-sized Potatoes
- 4 large Eggs
- 240 ml Heavy cream
- 100 grams Shredded cheddar cheese
- 1 small Onion
- 2 cloves Garlic
- 15 grams Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes, then cut them into small cubes. Boil the cubed potatoes in salted water for about 8-10 minutes, or until tender but not mushy. Drain and set aside.
Finely dice the onion and mince the garlic.
Heat a skillet over medium heat and melt the butter. Add the onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the ground beef to the skillet. Cook until it is browned and fully cooked, breaking it apart with a spoon. Season with salt, black pepper, and paprika. Drain any excess fat and remove from heat.
In a mixing bowl, whisk together the eggs and heavy cream until well combined. Stir in the shredded cheddar cheese.
Roll out the pie crust into a 9-inch pie dish. Trim any overhang and crimp the edges if desired.
Spread the cooked ground beef mixture evenly over the bottom of the pie crust. Add the boiled potato cubes on top, spreading them out evenly.
Pour the egg and cream mixture over the meat and potatoes, ensuring it fills the pie crust evenly.
Bake the quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.
Allow the quiche to cool for 5-10 minutes before slicing and serving. Garnish with freshly chopped parsley if desired.
Serve warm with a side salad or enjoy on its own!
Nutrition Facts
Calories |
3585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1303 mg | 434% | |
| Sodium | 4415 mg | 192% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.3 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 975 mg | 75% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3385 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
