Potato Quiche

When she needs an easy, tasty meal, Pete & Gerry's farmer Michelle Good relies on this hearty quiche recipe passed down from her mother Phoebe Nafziger. One slice of piping hot (or chilled, if that's what you prefer) layers of potato, beef, and custardy egg, and you'll immediately understand why this recipe was featured in the Good family's church cookbook—it makes for an irresistable Sunday brunch.

Directions

1. Preheat oven to 425F. In a large skillet, cook ground beef and onion together until the meat is browned and the onion is tender and translucent. Remove from heat and set aside.
2. In a medium bowl, stir together shredded potatoes, oil, and salt. Press evenly into the bottom of a 10-inch springform pan to create a crust or base for the quiche (ensure that there aren't any holes or cracks for the egg mixture to leak out of later). Bake until slightly browned, about 15 minutes. Remove from oven.
3. Sprinkle the top of the potato crust evenly with shredded cheese, then top with the ground beef and onion mixture.
4. In a small bowl, beat together milk and eggs until well combined. Pour mixture into springform pan and sprinkle with the parsley.
5. Return springform pan to the oven and bake until browned or until a knife inserted into the center comes out clean, about 30 minutes. Cool 5 minutes before serving.