Description

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)

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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.

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 220
Sugar: 2g
Sodium: 420mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 180mg