This quiche is both rustic and elegant, making it perfect for casual family breakfasts or entertaining guests. The potato crust adds texture and flavor while eliminating the need for a traditional pie crust, making it a great gluten-free alternative. It’s also highly versatile — you can customize the filling with your favorite cheeses, vegetables, or meats. Plus, it’s a complete meal all on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Russet potatoes, thinly sliced
Olive oil or melted butter
Eggs
Milk or cream
Shredded cheese (cheddar, mozzarella, or your choice)
Salt and pepper
Optional add-ins: sautéed onions, spinach, mushrooms, bell peppers.
Directions
Preheat your oven to 375°F (190°C).
Thinly slice the potatoes (about 1/8-inch thick) and lightly toss with olive oil or melted butter.
Arrange the slices in a greased pie dish or quiche pan, overlapping to form a crust along the bottom and up the sides.
Bake the crust for 20-25 minutes until the potatoes are tender and lightly golden.
While the crust is baking, whisk together the eggs, milk or cream, salt, and pepper.
Stir in cheese and any other desired mix-ins like vegetables or meats.
Pour the egg mixture into the pre-baked potato crust.
Bake for another 30-35 minutes, or until the center is set and the top is lightly golden.
Let it cool for 5-10 minutes before slicing and serving.
Servings and timing
This recipe yields about 6 to 8 servings. Preparation time: 20 minutes Cook time: 55-60 minutes Total time: Approximately 1 hour 20 minutes
Variations
Vegetarian Delight: Use mushrooms, spinach, cherry tomatoes, and feta for a veggie-packed version.
Dairy-Free: Substitute dairy-free cheese and use almond or oat milk in the egg mixture.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for some heat.
Sweet Potato Crust: Swap regular potatoes with sweet potatoes for a subtly sweet and nutritious crust.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices for 1-2 minutes. The quiche can also be frozen: wrap tightly and store for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
How do I keep the potato crust from getting soggy?
Pre-baking the potato crust helps to remove moisture and create a firmer base. Make sure to slice the potatoes thinly and bake until lightly golden before adding the filling.
Can I use frozen hash browns instead of sliced potatoes?
Yes, frozen hash browns can be used as a crust alternative. Just press them into the pan and bake as you would with sliced potatoes.
What type of cheese works best in this quiche?
Cheddar, Swiss, Gruyère, or mozzarella all work well. You can mix cheeses for extra flavor.
Can I make this quiche ahead of time?
Yes, you can bake the quiche a day ahead and reheat before serving. It’s also great served at room temperature.
Is this recipe gluten-free?
Yes, since it uses a potato crust instead of traditional pastry, it’s naturally gluten-free.
Can I add milk alternatives like almond milk?
Absolutely. Just make sure to use unsweetened almond milk or any other non-dairy milk you prefer.
How do I know when the quiche is fully cooked?
The center should be just set and no longer jiggly. You can insert a knife — if it comes out clean, it’s done.
Can I use sweet potatoes for the crust?
Yes, sweet potatoes add a nice flavor and work well as a crust. Just follow the same method.
What vegetables go well in this quiche?
Spinach, mushrooms, onions, bell peppers, zucchini, and tomatoes are all great additions.
Can I freeze individual slices?
Yes, slice the quiche after baking and freeze the pieces individually. Wrap each slice in plastic wrap and store in a freezer bag or container.
Conclusion
Potato Crust Quiche is a satisfying and wholesome dish that offers comfort and versatility in every bite. Whether you’re preparing a hearty breakfast, a casual brunch, or a quick dinner, this quiche delivers flavor, simplicity, and flexibility. Try it once, and it might just become a staple in your kitchen.
This Potato Crust Quiche features a crispy, golden crust made from thinly sliced potatoes and is filled with a creamy egg mixture, cheese, and customizable add-ins like vegetables or meat. A delicious and gluten-free twist on traditional quiche.
Ingredients
2 large russet potatoes, thinly sliced (about 1/8-inch thick)
2 tbsp olive oil or melted butter
6 large eggs
1 cup milk or cream
1 1/2 cups shredded cheese (cheddar, mozzarella, or your choice)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup sautéed onions (optional)
1/2 cup chopped spinach, mushrooms, or bell peppers (optional)
Instructions
Preheat oven to 375°F (190°C).
Thinly slice the potatoes and toss with olive oil or melted butter.
Arrange the slices in a greased pie dish, overlapping to form a crust on the bottom and sides.
Bake the crust for 20–25 minutes, until tender and lightly golden.
While crust bakes, whisk eggs, milk or cream, salt, and pepper in a bowl.
Stir in shredded cheese and any desired vegetables or meats.
Pour the egg mixture into the pre-baked potato crust.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let cool for 5–10 minutes before slicing and serving.
Notes
Pre-bake the potato crust to prevent sogginess.Customize with your favorite cheeses and vegetables.Use sweet potatoes for a flavorful variation.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.Serve warm or at room temperature — great for make-ahead meals.
