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Manly Meat and Potato Quiche


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  • 3 cups shredded potatoes (either grate your own, or use packaged hash browns) {preferrably organic since potatoes are on the dirty dozen}
  • 3 Tbsp butter, melted {preferably grass fed, raw, or organic}
  • 1 cup {4 oz} grated cheddar cheese {preferably raw or organic}
  • a handful {about a loose cup} of fresh, organic, baby spinach
  • 3/4 cup chopped up nitrate free lunch meat {or any kind of cooked diced meat, cooked ground beef or sausage is also nice}
  • 1 cup whole milk {preferably raw or organic}
  • 3 eggs {preferably organic and humanely raised}



Step 1

First, preheat your oven to 425 degrees. Dump your shredded potatoes and melted butter into a 9 inch pie plate. Mash and move the potatoes around in the sides and bottom of the plate to form a crust. Pop the pie plate into the oven and bake for about 15 to 20 minutes. You want the potatoes to be nice and browned because once you put the rest of the ingredients in they won’t have the opportunity to get crispy.

While the potatoes brown in the oven, scramble the eggs and add in the milk, meat, and cheese. A bit of salt to the mixture {about 1/2 tsp} and some pepper if you like. When the potatoes are done, pour the egg mixture into pie plate. Top with spinach and using the fork you scrambled the eggs with, push them down into the egg mixture a bit.

Bake for another 30 minutes or so. Check the eggs with a knife to be sure everything is set and cooked through. You want the center of the pie to be firm and not “jiggly.” If it isn’t done, pop it back into the oven and let it cook a bit more until the eggs are set and firm.

Serve immediately. {This dish is great for dinner OR breakfast}.

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