Aunt Justi’s Breakfast Quiche

Hayley's Aunt Justine makes variations on Breakfast Quiche for many family brunches. This staple dish easily feeds a crowd, and can be adapted with a variety of flavors. Perfect for a Mother's or Father's Day Brunch!
15 minutes
50 minutes
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:1215 g
Protein:159 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat your oven to 425 degrees.
  2. Place the frozen, shredded potatoes in the bottom of a 9x13 glass baking dish. Evenly distribute and press up along the edges too. Brush with 1/4 cup of melted butter. Sprinkle potatoes generously with Meat & Potatoes Seasoning.
  3. Bake on convection for 15-20 minutes, or regular bake for 20-25 minutes. Edges should get golden and slightly crispy on the potatoes.
  4. Whisk together the eggs, half and half, and Amore seasoning. Set aside.
  5. When the potato layer is done, lower the oven temperature to 350 on convection. Top potatoes with about 2/3 of the shredded mozzarella. Then a layer of arugula, prosciutto, and finally the tomatoes.
  6. Top with the remaining 1/3 of cheese, then pour the egg mixture over the entire dish. Bake at 350 on convection for 35 minutes, or regular bake for 40 minutes.


Flavor variations: Taco: Taco seasoning on browned ground beef, Mexican cheese blend, avocado, tomato. Greek: Super Gyro, Feta, Tomatoes, Red Onion, Spinach. Sausage: Breakfast Blend on ground Pork, Cheddar, Greens. Basic: Cheddar, Bacon, and Adobo Seasoning.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

There are no reviews yet.

Write a Review

You need to be registered and logged in to post a review.