Potato Crust Quiche is a tasty twist on the traditional quiche recipe, substituting the conventional pastry crust with a crispy, golden potato crust. It’s a wonderful brunch, breakfast, or even dinner dish that’s both comforting and satisfying.
With a savory egg, cheese, vegetable, and protein-filled center, it’s a recipe that can be tailored to your tastes. The potato crust provides a distinct flavor and texture, and this dish is both gluten-free and comforting in a new and delightful way. Whether you’re hosting guests or meal-prepping, this quiche will become a family favorite!
Why You’ll Love This Recipe
This Potato Crust Quiche is a total twist for those who adore comfort food but want a health-conscious version. The potato crust provides a crispy, hash brown-like texture that beautifully balances the creamy, cheesy interior. It’s naturally gluten-free, so it’s a wonderful choice for those who need to stick to a special diet.
One of the best aspects? Use any fillings you desire or have available — spinach, mushrooms, and bell peppers or bacon, sausage, or even the smoked salmon being some of the options. This recipe is also a perfect way to use up leftover veggies or meats, reducing waste while delivering up the goods.
In addition, it’s a one-and-done meal — protein, vegetables, and carbs in one slice! Whether you’re preparing it as a Brunch Sunday or for a lunch to go, the flavors actually get even better with time. Easy to prep and using whole, quality ingredients, this quiche is a crowd-pleaser and a personal favorite as well.
Make-Ahead Tips
Potato Crust Quiche is a perfect make-ahead breakfast or brunch dish for hectic mornings or entertaining friends and family. Prepare the crust and the filling individually and keep both in the refrigerator for up to 2 days in advance.
Simply assemble and bake when ready. Or, bake the whole quiche, let it completely cool, and refrigerate it, covered. It will keep for up to 4 days and can even be reheated in the oven or the microwave.
Want to freeze it? No need to worry! After baking, let the quiche come to room temperature and then wrap it tightly in plastic wrap and foil. Freeze for a maximum of 2 months. To serve, let it thaw overnight in the refrigerator and bake at 350°F (175°C) for 15–20 minutes until hot through.
To meal prep, you can even portion out the quiche, wrap the pieces individually, and refrigerate or freeze it. It becomes a grab-and-go breakfast in the mornings or a quick lunch.
Ingredients
For the potato crust:
- 3 medium-sized potatoes, peeled and grated
- 1 tablespoon olive oil or melted butter
- Salt and pepper to taste
For the Filling:
- 6 large eggs
- 1/2 cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup chopped spinach (fresh or thawed from frozen)
- 1/4 cup diced onions
- 1/4 cup diced bell peppers
- 1/4 cup cooked bacon or sausage (optional)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/4 tsp red chili flakes (optional)
⏱ Total Time: 65 minutes
Prep Time: 25 minutes
Cook Time: 40 minutes
Rating: 5.0 ⭐⭐⭐⭐⭐
Instructions:
- Preheat the oven to 400°F (200°C). Grease a quiche or 9-inch pie pan.
- Make the potato crust: Grate the potatoes and press out the excess liquid using a clean towel or cheesecloth.
- Transfer the potatoes to the pie dish. Toss them in the olive oil, salt, and pepper. Firmly press the potatoes into the base and the sides to create a crust.
- Pre-bake crust: Bake for 20–25 minutes until the edges are golden and the base looks slightly crisp. Remove from oven and set aside.
- Prepare the filling: Whisk eggs and milk (or cream) in a large bowl. Stir in the cheese, vegetables, and cooked meat (if using). Season the mixture using salt, pepper, garlic powder, and chili flakes.
- Assemble: Pour the filling onto the pre-baked potato shell and even the top.
- Bake: Reduce oven temperature to 375°F (190°C). Bake for 30–35 minutes or until the center of the quiche is set and the top is golden brown.
- Cool and serve: Allow the quiche to rest for 5–10 minutes before serving. Serve it warm or at room temperature.
🔍 Tips for Making It Better
- Dry potatoes well: The drier the shredded potatoes, the crispier the crust.
- Par-bake the crust: Pre-bake the potato crust prior to adding the filling to prevent sogginess.
- Cheese is important: Use a mixture of flavorful and melty cheeses for a robust taste.
- Don’t overfill: Avoid adding too many veggies or meat — it may cause overflow or undercooking.
- Fresh herbs: Sprinkle chopped herbs such as parsley, dill, or chives at the end for added freshness.
FAQs
1. Can I use sweet potatoes instead of regular potatoes?
Indeed! Sweet potatoes make a tasty and slightly sweeter crust. Just follow the same method.
2. Is the quiche gluten-free?
Yes, the potato crust keeps it naturally gluten-free — just be sure your fillings and spices are also gluten-free.
3. Can it be made dairy-free?
Absolutely! Use plant-based milk and dairy-free cheese, or skip the cheese altogether if preferred.
4. How do I know when it’s fully baked?
The center should no longer be jiggly. Insert a knife — it should come out clean when done.
Conclusion
Potato Crust Quiche is the perfect blend of flavor, health, and convenience. Whether you’re hosting brunch, meal prepping, or need something hearty and comforting, this dish fits the bill. With its crispy crust and creamy, flavorful filling, it’s a clever twist on classic comfort food. Try it once and you’ll find yourself making it again and again!