Potato Crusted Jalapeno Quiche

Lynnda Cloutier


You can use just plain cheddar cheese in this dish if you like. I always substitute Italian parsley as I'm not too fond of cilantro. Source: Unknown

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10 Min
45 Min


2 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. coarse black pepper
3 cups frozen shredded hash browns
1 cup shredded mexican blend cheese
3 cups shredded mexican blend cheese
1/2 jalapeno with seeds
3 roma tomatoes divided
1/2 cup cilantro, minced
3 eggs
1 cup evaporated milk
1/2 tsp. kosher salt
1/2 tsp. coarse black pepper


1For crust, preheat oven to 425. In skillet, heat olive oil, salt and pepper. When olive oil is hot add frozen hash browns. Spread out evenly and coat potatoes with hot olive oil. Cover the pan. After cooking for 3 to 4 minutes, turn over has browns and cook another 3 to 4 minutes; repeat til hash browns are fully cooked. Fold in 1 cup shredded cheese and let cool. Line quiche pan with cooked hash browns; press into bottom, up sides and on edges of pan. Spread 3 cups shredded cheese on bottom of potato crust.
2For filling, Rinse and chop jalapeno, and 2 tomatoes/ Rinse and mince cilantro. Whisk eggs, evaporated milk, salt and pepper. Add Jalapeno, tomato and cilantro to egg mixture and pour over cheese in the crust. Bake for 40 to 50 minutes or til knife is clean when inserted in center. Slice remaining tomato for garnish and serve. Serves 6

About Potato Crusted Jalapeno Quiche

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Mexican