Why You’ll Love This Recipe
I make this potato crust quiche when I want all the comfort of a classic quiche without rolling out pastry. Shredded potatoes bake into a crisp, hash brown-style shell that holds up beautifully under the creamy custard, and it comes together with simple ingredients. There’s no chilling, no blind baking with pie weights, and no fuss. The filling is easy to customize with whatever vegetables and cheese you have on hand, which makes it a great way to clear out the fridge. It’s naturally gluten-free, wonderful for brunch or a light dinner, and just as tasty at room temperature.
Ingredients
For the potato crust:
- 1 1/2 lb (680 g) russet potatoes, peeled
- 2 tablespoons olive oil or melted butter, plus extra for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup (25 g) grated Parmesan cheese
For the filling:
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 2 cups (60 g) fresh baby spinach
- 1 cup (150 g) cherry tomatoes, halved, or 1 cup diced bell pepper
- 5 large eggs
- 3/4 cup (180 ml) whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 1 cup (100 g) shredded Gruyère, cheddar, or Swiss cheese
- Chopped fresh chives or parsley, for garnish
Directions
- Preheat the oven. Heat your oven to 425°F (220°C). Grease a 9-inch pie dish generously with oil or butter.
- Prep the potatoes. Shred the potatoes using the large holes of a box grater. Place them in a clean kitchen towel and squeeze out as much liquid as you can. This step is the secret to a crisp crust.
- Form the crust. In a large bowl, toss the potatoes with the oil, salt, pepper, garlic powder, and Parmesan. Press the mixture firmly and evenly into the bottom and up the sides of the pie dish, building a thicker edge.
- Pre-bake the crust. Bake for 25 to 30 minutes, until the edges are golden brown and the bottom looks dry and set. Reduce the oven temperature to 375°F (190°C).
- Cook the vegetables. While the crust bakes, heat the oil in a skillet over medium heat. Cook the onion for 5 minutes until soft. Add the spinach and cook for 1 to 2 minutes until wilted, then drain off any liquid. Let cool slightly.
- Make the custard. Whisk the eggs, milk, salt, pepper, and nutmeg until smooth.
- Assemble. Sprinkle half of the cheese over the warm crust. Top with the onion and spinach mixture and the tomatoes, then pour in the custard and sprinkle with the remaining cheese.
- Bake. Bake for 30 to 35 minutes, until the filling is set with a slight wobble in the center and the top is lightly golden.
- Rest and serve. Let the quiche cool for 10 minutes before slicing. Garnish with chives and serve warm or at room temperature.
Servings and Timing
- Prep time: 20 minutes
- Cook time: about 1 hour 10 minutes
- Total time: about 1 hour 30 minutes
- Servings: 6 to 8 slices
Variations
- Bacon and cheddar: I like to add 4 slices of crumbled cooked bacon and use sharp cheddar for a smoky, savory version.
- Sweet potato crust: Swap half or all of the russets for shredded sweet potato for a sweeter, more colorful base.
- Mushroom and thyme: Sauté 8 oz of sliced mushrooms with a teaspoon of fresh thyme and use them in place of the spinach.
- Ham and Swiss: Fold in 1 cup of diced ham and use Swiss cheese.
- Dairy-free: Use olive oil, unsweetened plant milk, and dairy-free cheese, and skip the Parmesan.
- Mini quiches: Press the potato mixture into a muffin tin, pre-bake for 15 minutes, fill, and bake for 15 to 18 minutes.
Storage and Reheating
- Storing: Cover and refrigerate leftover quiche for up to 4 days.
- Reheating: Warm slices in a 350°F (175°C) oven for 10 to 15 minutes to re-crisp the crust. An air fryer at 325°F (160°C) for 5 to 6 minutes also works well. The microwave is fine in a pinch, but the crust will soften.
- Freezing: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
- Make ahead: You can shred the potatoes and cook the vegetables a day ahead, but bake the crust fresh so it stays crisp.
FAQs
Why is my potato crust soggy?
Potatoes hold a lot of water. Squeeze the shreds very dry, grease the dish well, and don’t skip the pre-bake. Make sure the vegetables are cooked and drained too.
Can I use frozen hash browns?
Yes. Thaw about 4 cups of shredded hash browns completely and squeeze out all the moisture, then season and press into the dish as directed.
What type of potato works best?
Russets are my favorite because their high starch content helps the shreds bind and crisp. Yukon Golds also work, though the crust will be slightly softer.
Do I need to peel the potatoes?
No. Leaving the skins on adds a rustic look and extra texture. Just scrub them well first.
Can I use a different dish?
Yes. A 9-inch deep-dish pie plate, a springform pan, or a cast iron skillet all work. A deep dish may need a few extra minutes of baking time.
Conclusion
This potato crust quiche is crisp, creamy, and endlessly adaptable. It’s the easiest way I know to enjoy a savory quiche without any pastry, and it’s naturally gluten-free too. Serve it with a simple green salad for brunch or a light dinner, and I think it’ll become a regular in your kitchen. If you try it, I’d love to hear how it turns out!
Print
This potato crust quiche swaps the traditional pastry for a crisp, golden shredded potato base that holds a fluffy, savory egg custard. It is naturally gluten-free, easy to make with simple ingredients, and perfect for brunch, lunch, or a make-ahead breakfast. Fill it with cheese, bacon, and spinach, or customize with your favorite vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 3 medium Russet potatoes (about 1 1/2 lb / 680 g), peeled
- 3 tablespoons olive oil or melted butter, divided
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon garlic powder
- 6 slices bacon, cooked and crumbled
- 2 cups (60 g) fresh baby spinach, roughly chopped
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (50 g) shredded Gruyère or Swiss cheese
- 4 green onions, thinly sliced
- 6 large eggs
- 3/4 cup (180 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 1/4 teaspoon ground nutmeg (optional)
- Chopped chives or parsley, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Grease a 9-inch deep-dish pie plate with oil or butter.
- Shred the potatoes using the large holes of a box grater. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible.
- In a bowl, toss the dry potato shreds with 2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the garlic powder.
- Press the potato mixture firmly and evenly into the bottom and up the sides of the prepared pie plate to form a crust.
- Brush the crust with the remaining tablespoon of oil. Bake for 20 to 25 minutes, until the edges are golden and crisp.
- Reduce the oven temperature to 375°F (190°C).
- Sprinkle the bacon, spinach, green onions, cheddar, and Gruyère evenly over the baked crust.
- In a large bowl or pitcher, whisk together the eggs, milk, cream, nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
- Slowly pour the egg mixture over the filling.
- Bake for 30 to 35 minutes, until the center is set and the top is lightly golden.
- Let the quiche rest for 10 minutes before slicing. Garnish with chives or parsley and serve warm.
Notes
- Squeezing the moisture out of the shredded potatoes is the key to a crisp crust. Do not skip this step.
- Do not rinse the shredded potatoes, since the starch helps the crust hold together.
- Pre-baking the crust prevents a soggy bottom, so make sure the edges are golden before adding the filling.
- For a vegetarian version, omit the bacon and add sautéed mushrooms, roasted peppers, or caramelized onions.
- Pat any cooked vegetables dry before adding them so the quiche does not turn watery.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10 to 15 minutes to keep the crust crisp.
- The quiche can be baked ahead and served warm or at room temperature. Slices also freeze well for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of the quiche)
- Calories: 320
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 180 mg
