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Potato, Onion and Cheese Quiche
Potato, Onion and Cheese Quiche 1

Potato, Onion and Cheese Quiche

Products Used: Kellogg's Corn Flakes® Crumbs
Servings: 3 quiche; 24 slices



  • 4 cups Kellogg's® Corn Flake Crumbs
  • 2 cups all-purpose flour
  • 1 1/2 cups unsalted butter, cold
  • 1/2 cup vegetable shortening, cold
  • 4 ounces ice water


  • 3 pounds Russet baking potatoes
  • 2 large Spanish onions
  • 1/2 cup butter, clarified
  • 18 large eggs
  • 3 cups half & half cream
  • 2 teaspoons fresh thyme
  • 1 teaspoon nutmeg
  • 1 cup Monterey Jack cheese, grated
  • 1 cup sharp Cheddar cheese, grated


1. Preheat oven to 325ºF.


1. In a food processor or mixer, blend Kellogg's® Corn Flake Crumbs, flour, butter and shortening until mixture resembles a coarse meal. Add water until dough forms. Refrigerate 15 minutes. Roll out and line three 9-inch pie pans. Place pie pans on sheet pan.


1. Peel and slice potatoes 1/8-inch thin. Line potatoes in spiral layer in pie pans. Bake for 15 minutes until potatoes are slightly browned. Sauté julienne onions in butter until caramelized. Reserve.

2. Mix eggs, half & half, thyme and nutmeg. Reserve. Add onions and cheese in thirds over browned potatoes. Fill with egg mixture.

3. Bake for 25 minutes or until firm. Serve with fresh broccoli florets or asparagus spears and a sprig of thyme.