Meat Potato Quiche
Savor the hearty comfort of a Meat Potato Quiche, a savory twist on the classic quiche that’s perfect for breakfast, brunch, or dinner. This recipe combines a flaky premade pie crust with a rich, flavorful filling of seasoned ground beef or sausage, tender diced potatoes, and aromatic sautéed onions and garlic. The dish is elevated with a creamy custard made from eggs, heavy cream, and milk, plus a generous sprinkle of sharp cheddar cheese for a melty, golden finish. With a touch of paprika and optional fresh parsley for garnish, this easy-to-make quiche delivers layers of flavor in every bite. Ready in just over an hour and yielding six hearty servings, it’s a must-try for fans of simple yet satisfying comfort food dishes.
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 1 pound ground beef or ground sausage
- 1 cup potatoes, diced small
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 4 large eggs
- 1 cup heavy cream
- 0.5 cup milk
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Roll out the premade pie crust and fit it into a 9-inch pie dish. Trim any excess crust and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 5 minutes until they start to soften, stirring occasionally.
Add the chopped onion and minced garlic to the skillet and sauté for another 2 minutes until fragrant.
Add the ground meat to the skillet, breaking it apart with a spoon. Season with salt, black pepper, and paprika. Cook until the meat is browned and fully cooked through, about 8–10 minutes. Remove from heat and drain any excess grease if necessary.
Layer the cooked meat and potato mixture into the prepared pie crust, spreading it evenly across the bottom.
Sprinkle the shredded cheddar cheese over the meat and potato layer.
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Pour this custard mixture over the meat, potatoes, and cheese in the crust.
Place the pie dish on a baking sheet to catch any spills, then transfer it to the preheated oven.
Bake for 40–50 minutes, or until the top is golden brown and the center of the quiche is set. You can check by inserting a knife into the center; it should come out clean.
Once baked, let the quiche cool for 10 minutes before slicing. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 504 mg | 11% | |
*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.
