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Classic Potato Crust Quiche

A delightful quiche with a crispy potato crust, filled with creamy eggs and vegetables. Perfect for brunch or family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 4 large large potatoes Use Yukon Gold for creaminess or russet for crispiness.
For the filling
  • 1 cup shredded cheese (e.g., cheddar or Swiss)
  • 6 large large eggs Can substitute with silken tofu for a vegetarian option.
  • 1 cup milk
  • 1 cup diced vegetables (e.g., bell peppers, onions, spinach) Feel free to use seasonal vegetables.
  • Salt and pepper to taste
  • Butter or oil for greasing the pan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Prepare the potato crust: Peel and grate the potatoes. Squeeze out excess moisture using a clean kitchen towel. In a mixing bowl, combine grated potatoes with salt and pepper.
  3. Grease a pie dish: Apply butter or oil evenly to prevent sticking. Press the grated potatoes into the bottom and sides of the dish to form a crust.
  4. Bake the crust: Place the potato crust in the oven for about 20 minutes until it’s golden brown.
  5. Prepare the filling: In a large bowl, beat together eggs and milk until well combined. Stir in shredded cheese and diced vegetables.
  6. Fill the crust: Once the potato crust is done baking, pour the egg mixture into the crust.
  7. Bake the quiche: Return the quiche to the oven and bake for an additional 25-30 minutes, or until the eggs are set and the top is golden.
  8. Cool and serve: Allow the quiche to cool for a few minutes before slicing. Enjoy your perfectly baked Classic Potato Crust Quiche!

Notes

Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.