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Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust

Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust

My husband was going to help our friends move so I made this quiche to give him a filling and hearty breakfast for the heavy lifting he was going to be doing all day long.  I really love the potato crust because it gives the quiche a great flavor without all the fat from a regular pastry crust.  The green chiles tasted fantastic with the Canadian bacon and cheddar.  This quiche is perfect for breakfast, brunch, lunch, or dinner.

Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust:
Recipe and photos by For the Love of Cooking.net
  • 1 1/2 – 2 russet potatoes, peeled and grated
  • Olive oil or olive oil cooking spray
  • 1/2 cup of Canadian Bacon, chopped
  • 1 3oz can of green chiles, diced
  • 1 tomato, diced
  • 1/2 cup of cheddar cheese
  • 7-8 eggs, beaten
  • 1/4 cup of milk
  • Sea salt and freshly cracked pepper, to taste

Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Peel then shred the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 13-15 minutes. Remove from oven and set aside.
Sprinkle some of the diced tomato, ham, green chile, and cheddar cheese on top of the potatoes Beat the eggs with the milk and season with sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining tomato, ham, green chiles, and cheese.
Place in the oven and bake for 30-35 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.
Canadian Bacon, Green Chile, & Cheddar Quiche with a Shredded Potato Crust
Click here for a printable version of this recipe – For the Love of Cooking.net

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  1. I've made a quiche with a hash brown crust before, and it really is a great addition. Love the idea of adding green chiles.

  2. I tried a potato crust last year and it was an excellent change. This quiche sounds very good. Diane

  3. cosa vedono i miei occhi????? è una meraviglia!!! complimenti
    buon fine settimana

  4. Wow that looks so delicious. I'm reading this at 5:20 in the morning and it makes me want to head for the kitchen and start peeling potatoes – but alas, I'm trying to cut back a little.

  5. I've tried your potato crust before, Pam, and love it. What a great combination of ingredients in this quiche. I'll add some roasted poblanos from the market.

  6. You have a fabulous blog! I have made many of your recipes!! I would love a seach option or maybe I can't find it . . . Thanks so much

  7. I am a Canadian and we do not call that Canadian bacon. We call that back bacon.

    Pork loin is made up of two types of meat with a bone stuck in the middle. The top portion, cured, is what back bacon is made out of. The bottom portion is the pork tenderloin.

    And there really is very little difference in taste between back bacon and cured ham, although back bacon is sometimes

  8. I made a recipe similar to this. Yours looks amazingly wonderful! I so want this for dinner! Thanks!

  9. I did a frittata recently that was very similar to this, but I bet yours tastes even better! I love those simple ingredients combined to make something truly fantastic!

  10. Ok…when I saw this post on Foodbuzz, I said out loud, "Holy crap!" Bacon, cheese, AND a potato crust??? Such a fantastic breakfast. Great idea…I will be stealing it for my next brunch!

  11. I like discovering new crust ideas, and this is a goodie. More goodness in potatoes than in flour, I think! Looks delicious 🙂

  12. Real men do eat quiche, after all. I like that hash brown crust, it really boosts the heartiness of this already awesome dish.