Potato Quiche
Elevate your next brunch or dinner spread with this rich and comforting Potato Quiche, a perfect marriage of creamy textures and bold flavors. Featuring layers of tender, thinly sliced russet potatoes, sautéed onions, and a decadent blend of cheddar and parmesan cheeses, this quiche is nestled in a flaky pie crust and baked to golden perfection. The silky egg custard, infused with heavy cream, a hint of smoked paprika, and fresh parsley, ties it all together for an irresistible savory treat. Simple to prepare and incredibly versatile, this quiche is ideal for serving warm or at room temperature, making it a go-to dish for entertaining or meal prepping. Indulge in this hearty, flavor-packed recipe that’s sure to become a new family favorite! Perfect for keywords like "potato quiche recipe," "easy quiche recipe," and "savory brunch ideas."
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 medium russet potatoes, peeled and thinly sliced
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pie crust, pre-made or homemade
- 4 large eggs
- 1 cup heavy cream
- 0.5 cups milk
- 1 cup grated cheddar cheese
- 0.5 cups grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 0.25 teaspoons smoked paprika (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Remove from heat and set aside.
In a pot of boiling salted water, cook the sliced potatoes for 5-7 minutes until just tender but not falling apart. Drain and allow to cool slightly.
Roll out the pie crust into a 9-inch pie dish, pressing it against the sides evenly. Trim any excess dough hanging over the edges.
In a large mixing bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and smoked paprika (if using).
Layer the partially cooked potato slices evenly over the pie crust. Sprinkle the sautéed onions on top, followed by the cheddar and parmesan cheese.
Pour the egg mixture over the potatoes and cheese, ensuring it fills in all the gaps.
Sprinkle the chopped parsley over the top for added flavor and a pop of color.
Place the pie dish on the middle rack of the oven and bake for 40-50 minutes, or until the quiche is set in the center and the top is golden brown.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing and serving.
Serve warm or at room temperature for a satisfying meal.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.6 g | 235% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1217 mg | 406% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 15.2 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1605 mg | 123% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2587 mg | 55% | |
*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.
