Pork and Potato Quiche
Rich, savory, and comforting, this Pork and Potato Quiche offers a hearty twist on a classic dish, combining golden, sautéed potatoes, flavorful ground pork, and a velvety egg custard in a flaky pie crust. Enhanced with aromatic garlic, earthy paprika, and gooey melted cheddar cheese, every bite is a delicious balance of textures and layers of flavor. This easy-to-make quiche is perfect for breakfast, brunch, or even dinner, with its satisfying ingredients and beautifully golden presentation. With just 25 minutes of prep time and a hands-off bake, it's an ideal make-ahead meal that serves six generous portions. Garnished with fresh parsley for a pop of color and brightness, this quiche is a crowd-pleaser you'll want to make again and again!
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Recipe Information
Ingredients
- 1 piece pre-made pie crust
- 250 grams ground pork
- 2 medium potatoes
- 1 small onion
- 2 cloves garlic
- 4 large eggs
- 120 milliliters milk
- 120 milliliters heavy cream
- 100 grams shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 180°C (350°F).
Peel and dice the potatoes into small cubes, about 1 cm (1/2 inch) in size. Mince the onion and garlic.
In a medium skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for 6-8 minutes, stirring occasionally, until they are lightly golden and beginning to soften. Remove the potatoes and set aside.
In the same skillet, add the ground pork and cook for 5-7 minutes, breaking it into small pieces, until it's browned and cooked through. Add the minced onion, garlic, salt, black pepper, and paprika, and cook for an additional 2-3 minutes until the onion is soft. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, and half of the shredded cheddar cheese. Stir in the cooked pork mixture, potatoes, and chopped fresh parsley.
Roll out the pre-made pie crust into a 9-inch (23 cm) pie dish, pressing it gently into the bottom and up the sides. Trim any overhanging edges if necessary.
Pour the quiche filling into the pie crust, spreading it out evenly. Top with the remaining shredded cheddar cheese.
Place the quiche on a baking sheet to catch any drips and bake in the preheated oven for 40-50 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for at least 10 minutes before slicing and serving.
Garnish with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
3643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.8 g | 296% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 244.3 g | 89% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 19.1 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1179 mg | 91% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3072 mg | 65% | |
*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.
