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Prosciutto, Muenster and Tomato Quiche

I love quiche, it is so versatile with toppings. I love making a shredded potato crust instead of a pastry crust! You can always substitute with other meats, cheeses and veg. The second quiche here is Italian sausage, onion, and colby jack cheese.


3 Tbsp. vegetable oil

3 cups shredded raw potato

1 cup shredded Muenster cheese

6 slices Prosciutto

Sliced tomato rounds

1/2 cup milk

1/2 cup heavy cream

2 eggs

1 tsp. salt

1/8 tsp. pepper

1 Tbsp. parsley flakes


1. Preheat oven to 450 F. Shred your potatoes and squeeze out excess moisture by the fistfuls. In a lightly oiled 9 inch pie dish stir together vegetable oil and squeezed shredded raw potato (skip this step if you are using store bought frozen shredded potatoes). Press evenly into a pie shell shape.

2. Bake shell for 20 min. until it starts to brown. Remove from oven and layer on in order: cheese, then meat, and tomato. Beat in a bowl the milk, cream, eggs, salt, and pepper. Pour egg mixture onto the other ingredients. Sprinkle parsley on top.

3. Bake again about 30 min. or until lightly browned and toothpick inserted comes out clean. Let stand 5 min. before cutting. *I also like to add lightly cooked spinach, too!

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