Potato Quiche

Potato Quiche

Michelle Good & Phoebe Nafziger

When she needs an easy, tasty meal, Pete and Gerry’s farmer Michelle Good relies on this hearty quiche recipe, from her mother Phoebe Nafziger. It was featured in their family’s church cookbook, and makes a great brunch or supper dish.


1 Hour


6 Servings


¾ pound ground beef

¼ cup chopped onion

4-5 medium potatoes, shredded

3 tablespoons vegetable oil

Dash salt

1 cup (4 ounces) shredded mild cheese, such as cheddar or Monterey Jack

¾ cup milk

2 Pete & Gerry’s Organic Eggs

½ teaspoon dried parsley flakes


Preheat oven to 425°F.

In a large skillet, cook the ground beef and onion together until the meat is browned and the onion is tender. Set aside.

In a 10-inch pie plate, stir together the shredded potatoes, oil and salt. Press evenly into pie plate to form a crust.  Bake until slightly browned, about 15 minutes.  Remove from the oven.

Lay the cheese slices on top of the crust (or sprinkle evenly with the grated cheese), then top with the ground beef-onion mixture.

Beat the milk and eggs together in a bowl and pour mixture into the pie pan.  Sprinkle with the parsley. Return to the oven and bake until browned and a knife inserted in the center comes out clean, about 30 minutes.  Cool 5 minutes before serving.