Meat and Potato Crust Quiche with Flax Muffins and Green Beans

This Meat and Potato Crust Quiche with Flax Muffins and Green Beans has been turning heads in kitchens everywhere! It’s the perfect comfort food packed with flavor. The combination of a crispy potato crust filled with savory meat, gooey cheese, and fluffy eggs creates a delightful dish that’s great for any meal of the day. Plus, the addition of flax muffins and green beans makes this meal not only filling but also health-conscious and easy to prepare. Whether you’re hosting a brunch, looking for a quick dinner, or just want something tasty to enjoy, this recipe is a must-try.

Ingredients You’ll Need

• For the Meat and Potato Crust Quiche:

  • 6 cups shredded potatoes (720 g) or frozen hash browns
  • 6 tablespoons vegetable oil (90 ml)
  • 1 lb sausage (450 g) or any other meat of your choice
  • 2 cups milk (480 ml)
  • 1 (8 oz) bag shredded cheese (227 g)
  • 10 eggs
  • 1 teaspoon salt (5 g)
  • 1/4 teaspoon pepper (1 g)
  • 2 teaspoons parsley flakes (or Italian seasoning, optional) (2 g)

• For the Flax Muffins:

  • 2 1/2 cups flour (315 g)
  • 1/2 cup ground flax seeds (50 g)
  • 3/4 cup sugar (150 g)
  • 2 cups buttermilk (480 ml)
  • 1 egg (for muffins)
  • 1 teaspoon baking soda (5 g)
  • 1/2 teaspoon salt (3 g, for muffins)

• For the Green Beans:

  • 2 cans green beans (about 15 oz each)

How to Make Meat and Potato Crust Quiche with Flax Muffins and Green Beans

1. Preheat your oven to 425°F (220°C). Grease a 9-inch pie plate and set it aside.
2. In a medium bowl, mix the shredded potatoes with vegetable oil. Press this mixture evenly into the pie plate to form your crust.
3. Bake the crust in the preheated oven for 15 minutes or just until it starts to turn golden brown.
4. Once the crust is out of the oven, layer the shredded cheese and your choice of cooked sausage on top.
5. In a separate bowl, beat the eggs, milk, salt, and pepper together. Pour this egg mixture over the cheese and meat, then sprinkle with parsley or Italian seasoning if using.
6. Bake the quiche for 30-45 minutes, or until a knife inserted about 1 inch from the edge comes out clean. Let it cool for about 5 minutes before cutting into wedges.
7. For the flax muffins, lower the oven temperature to 350°F (175°C).
8. In a bowl, beat the egg and sugar together until combined.
9. In another bowl, mix the flour, ground flax, baking soda, and salt.
10. Gradually add the dry mixture to the egg mixture, alternating with buttermilk until everything is well combined.
11. Divide the batter among greased muffin tins and bake for about 15-20 minutes or until a toothpick comes out clean.
12. While the muffins are baking, drain the green beans and heat them in the microwave for 1-2 minutes until warm throughout.

Why This Meat and Potato Crust Quiche Is So Popular Right Now

This Meat and Potato Crust Quiche is gaining attention because it’s incredibly versatile. People are starting to enjoy heartier breakfasts and brunches that can feed a crowd, and this dish does just that! It’s an easy way to mix protein and vegetables and can be customized based on whatever meats and spices you have on hand. Plus, the flax muffins offer a wholesome side that’s nutritious and delicious, making this meal an all-around winner.

How to Serve Meat and Potato Crust Quiche with Flax Muffins and Green Beans

Serve this hearty quiche warm for breakfast or brunch; it’s also satisfying enough for a quick dinner. The crispy potato crust contrasts beautifully with the soft filling, making each bite a joy. Pair it with the flax muffins on the side for a fulfilling meal, and don’t forget to add those green beans for some extra crunch! You can top your quiche with fresh herbs, a dollop of sour cream, or even some hot sauce for a zing.

Expert Tips for Meat and Potato Crust Quiche

• Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Flavor Variations: Feel free to experiment with different meats or cheeses. Cheddar, feta, or even smoked meats can add great flavor.
• Dietary Swaps: If you’re looking to make it lighter, swap whole milk for low-fat milk and reduce the amount of cheese.

Meat and Potato Crust Quiche FAQs

Can I use frozen potatoes for the crust?
Yes! Frozen hash browns work great as a quick alternative. Just make sure to thaw and drain excess moisture before forming your crust.

How do I know when the quiche is done?
The best test is inserting a knife about an inch from the edge. If it comes out clean, it’s done.

Can I freeze the quiche?
Absolutely! Once it’s cool, wrap it tightly and store it in the freezer for up to 2 months. Just reheat when you’re ready to enjoy.

What can I serve with the quiche if I want more sides?
A fresh fruit salad or a light green salad can make great companions for this dish.

Give this Meat and Potato Crust Quiche with Flax Muffins and Green Beans a try at home—your taste buds will thank you! Enjoy cooking and savoring this delicious dish!

Print Recipe

Meat and Potato Crust Quiche

This comforting quiche features a crispy potato crust filled with savory meat, gooey cheese, and fluffy eggs, served alongside healthy flax muffins and green beans. Perfect for any meal of the day!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Breakfast, Brunch, Dinner

Cuisine: American

Keyword: comfort food, easy meal, flax muffins, potato crust, quiche

Servings: 8 servings

Calories: 450kcal

Ingredients

For the Meat and Potato Crust Quiche

• 6 cups shredded potatoes (720 g) or frozen hash browns
• 6 tablespoons vegetable oil (90 ml)
• 1 lb sausage (450 g) or any other meat of your choice
• 2 cups milk (480 ml)
• 1 bag shredded cheese (8 oz or 227 g)
• 10 eggs
• 1 teaspoon salt (5 g)
• 1/4 teaspoon pepper (1 g)
• 2 teaspoons parsley flakes (or Italian seasoning, optional) (2 g)

For the Flax Muffins

• 2 1/2 cups flour (315 g)
• 1/2 cup ground flax seeds (50 g)
• 3/4 cup sugar (150 g)
• 2 cups buttermilk (480 ml)
• 1 egg for muffins
• 1 teaspoon baking soda (5 g)
• 1/2 teaspoon salt (3 g for muffins)

For the Green Beans

• 2 cans green beans (about 15 oz each)

Instructions

Preparation

• Preheat your oven to 425°F (220°C). Grease a 9-inch pie plate and set it aside.
• In a medium bowl, mix the shredded potatoes with vegetable oil. Press this mixture evenly into the pie plate to form your crust.
• Bake the crust in the preheated oven for 15 minutes or just until it starts to turn golden brown.
• Once the crust is out of the oven, layer the shredded cheese and your choice of cooked sausage on top.
• In a separate bowl, beat the eggs, milk, salt, and pepper together. Pour this egg mixture over the cheese and meat, then sprinkle with parsley or Italian seasoning if using.

Cooking

• Bake the quiche for 30-45 minutes, or until a knife inserted about 1 inch from the edge comes out clean. Let it cool for about 5 minutes before cutting into wedges.
• For the flax muffins, lower the oven temperature to 350°F (175°C).
• In a bowl, beat the egg and sugar together until combined.
• In another bowl, mix the flour, ground flax, baking soda, and salt.
• Gradually add the dry mixture to the egg mixture, alternating with buttermilk until everything is well combined.
• Divide the batter among greased muffin tins and bake for about 15-20 minutes or until a toothpick comes out clean.
• While the muffins are baking, drain the green beans and heat them in the microwave for 1-2 minutes until warm throughout.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Feel free to experiment with different meats or cheeses. If you're looking to make it lighter, swap whole milk for low-fat milk and reduce the amount of cheese.