potato cheddar quiche potato cheddar quiche Israeli Kitchen Bake your breakfast tomorrow morning. (Photo: Jerry James Stone)

Potato cheddar quiche

Because there's nothing like fresh-baked breakfast.

  • Yield: 1 9-inch quiche
  • Prep time: 10 minutes
  • Cook time: 30 minutes

You've probably had your share of baking now that the holidays are coming to a close. But trust me, you'll want to do it just one more time. This quiche is hearty and delicious, and will make your mornings easier. Breakfast is all ready!

This recipe uses frozen potatoes, but of course you can do fresh. It also calls for a pre-made pie crust. I prefer homemade. If you have the time, here is a simple pie crust recipe that you can make ahead and freeze until needed.

By the way, quiche is a great way to use up any veggies you need to get rid of. Greens, mushrooms, garlic and Brussels sprouts all make great additions.


  • 5 large eggs
  • 3/4 cup half and half
  • 1 frozen 9-inch pie shell
  • 1 cup frozen hash brown potatoes
  • 1 cup shredded cheddar cheese
  • Olive oil
  • Salt and pepper to taste


Preheat oven to 350° F.

Beat eggs in a large mixing bowl. Whisk in half and half, and a 1/2 teaspoon of salt.

In a large fry pan, warm 2 teaspoons of olive oil and cook the hash browns until golden brown and tender.

Add the cooked potatoes to the pie shell along with the egg mixture. Top off with the cheddar cheese.

Place the pie pan on a cookie sheet, and bake for 40 minutes, until the eggs are set but the middle of the quiche is just a little bit jiggly.

Related Topics: Baking, Breakfast

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