Potato Crust Cheese Pie
A savory potato crust filled with vegetables, cheese, and seasoned eggs, offering a hearty, flavorful dish perfect for brunch or family dinners that appeals to all ages.
Ingredients
Instructions
- Scrub, but do not peel, potatoes.
- Shred potatoes and onion coarsely; lightly press and drain off liquid.
- Add the beaten egg, the onion soup mix, and black pepper to taste.
- Toss to combine.
- Grease the bottom and sides of a 10-inch pie plate with nonstick cooking spray.
- Press the potato mixture over the bottom and sides of the pan to form a crust.
- Cover the crust with drained, cooked vegetables, if desired.
- Sprinkle shredded Cheddar cheese over the vegetables or crust.
- Beat eggs with milk, parsley, paprika, dry mustard, onion soup mix, and black pepper.
- Gently pour the egg mixture over the cheese.
- Bake at 375°F for 1 hour or until a knife inserted in the center comes out clean and the crust is golden.
Tips & Substitutions
For a crispier potato crust, consider squeezing out excess moisture after shredding. If you want to add more flavor, try incorporating herbs like thyme or rosemary into the potato mixture. For a twist, replace the cheddar with a blend of cheeses such as Gruyère or mozzarella. You can also use sweet potatoes for a different flavor profile. Remember to season the filling well to enhance overall taste.
Serving Suggestions
This Potato Crust Cheese Pie pairs beautifully with a fresh salad, such as Ruth'S Sweetheart Salad, or roasted vegetables for a complete meal. Serve it warm or at room temperature, and feel free to garnish with fresh herbs for added color and flavor. It makes a great brunch dish or a hearty side for dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. Alternatively, you can microwave individual slices for quick reheating, but the crust may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Crust Cheese Pie contains roughly 546 calories, with 15g protein, 65g carbohydrates, and 26g fat. It is an excellent source of protein (31% of the Daily Value), calcium (29% of the Daily Value), and potassium (22% of the Daily Value), and a good source of vitamin A and iron. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble the pie and cover it tightly in the fridge. When ready to bake, simply add about 10 minutes to the baking time since it will be cold when you start. This is a great way to save time on busy mornings.
What other vegetables can I use in the filling?
Feel free to customize the filling with any leftover vegetables you have on hand. Broccoli, bell peppers, or spinach work well. Just make sure they are cooked and well-drained to avoid excess moisture in the pie, which can affect the crust's texture.
Is this recipe suitable for freezing?
Yes, this pie can be frozen before baking. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator overnight, then bake as directed. Note that freezing might alter the texture of the potatoes slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).