Potato Crust Quiche

As I’ve often mentioned on this blog, I’m a fan of eggs for dinner. It’s difficult to find another food that is so user friendly: cost effective, highly nutritious, and quick to prepare. So many reasons. I particularly love quiche because it is versatile and delicious, and works just as well as leftovers as it does fresh from the oven. Quiche works for any season - simply change the vegetables for the filling depending on what you have available. I recently discovered a new way to make quiche that I’m pretty excited about and wanted to share: quiche made with a roasted potato crust. It’s a fun and easy alternative to both crustless quiche and quiche made with a traditional pastry crust. This version is particularly nice to make ahead and keep in the refrigerator for a quick meal or snack. The potato crust won’t get soggy and helps make it a bit sturdier if you want to grab some to go.


You will need:

1-2 potatoes

4 eggs

1 ½ cups milk or cream

salt and pepper to taste

herbs of your choosing

vegetables/cheese/meat of your choosing


Begin by thinly slicing potatoes; about ¼ thick. Depending on how big your potatoes are, the amount you will need will vary - you’re aiming to have enough slices to line a pie plate. You can use any type of potato - I used sweet potatoes. Lightly oil the pie plate, and then line it with the potato slices. If you have extra slices, set them aside to saute and add to the filling. Brush the slices with a light coating of olive oil or melted coconut oil, and then sprinkle with salt and pepper. Pop the pie plate into an oven preheated to 410 degrees, and cook for approximately 15-20 minutes, until they are starting to brown and have softened. Remove from oven and set aside.

While the potato crust is cooking, prepare the quiche filling. You can use any vegetables, meats, or cheeses that make your heart happy. For mine, I used bacon, sliced leeks, mache, garlic, and more sweet potato. Saute the vegetables until browned. I waited to add the mache at the end, because it is delicate and cooks quickly. While cooking the vegetables, cook/prepare any meats or cheese that you plan to add. Toss the vegetables with the prepared meat/cheese in a bowl, making sure they’re well combined. In a separate bowl, prepare the custard by beating together the eggs, cream or milk, salt, pepper, and herbs.


Carefully spoon the vegetable blend right onto the potato crust, and then pour the custard mixture over it. Gently shake the pan, if needed, to help the custard settle into the veggie mixture. Return the pan to the oven and cook until puffed and golden, about thirty minutes. Serves 3-5.