Hamburger and Potato Quiche
3 T. vegetable oil
3 c. shredded potato with skins on
1 c. shredded cheese
3/4 c. hamburger
1/4 c. chopped onion
1 t. crushed garlic
1 c. milk
1/2 c. powdered milk
1/2 t. salt
1/4 t. pepper
1/4 c. seasoned bread crumbs
1/4 c. shredded cheese (reserved)
Preheat oven to 425°
Combine the vegetable oil and shredded potato and press into 10″ deep dish pie pan forming a crust.
Brown the potato crust in a 425° for 15 minutes.
While crust is in the oven brown hamburger. When almost down browning add the chopped onion and garlic to the hamburger and cook until the onion is transparent.
Beat together the milk, powdered milk, eggs, salt, and pepper.
Layer the cheese then the hamburger mixture into the potato crust. Pour the egg mixture on top of these.
Sprinkle with seasoned bread crumbs and reserved 1/4 c. shredded cheese.
Bake for 40 minutes in 425° oven. Keep an eye on it and after the top has browned lay aluminum foil over the top so it doesn’t get too dark.
Remove from oven and let sit 5 minutes before serving.
Adapted from More-With-Less Cookbook Recipe “Meat-Potato Quiche”, pg. 158