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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
Cook Time1 hour
Total Time1 hour 20 minutes
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.