Potato crust quiche is a hearty, wholesome twist on the traditional quiche that swaps out the classic pie crust for a crispy, golden layer of grated potatoes. This dish is perfect for breakfast, brunch, or even a light dinner.
With its rustic charm and deliciously savory filling, it offers all the comfort of a homemade meal while being naturally gluten-free.
The potato crust adds texture and flavor that pairs beautifully with creamy eggs, cheese, and your favorite vegetables or meats. Whether you’re feeding a family or impressing guests, this easy-to-make quiche is bound to be a hit on your table.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this potato crust quiche! First off, it’s a fantastic option if you’re avoiding traditional flour-based crusts but still want something hearty and satisfying.
The grated potato base gets crispy on the edges and tender in the center, giving each bite a beautiful contrast of textures. It’s customizable too—fill it with whatever you have on hand: spinach, mushrooms, onions, bell peppers, bacon, or cheese.
This dish is also perfect for entertaining. It looks elegant, but it’s made with simple ingredients you probably already have in your kitchen. Plus, it’s naturally gluten-free and can easily be made vegetarian.
The creamy egg filling is rich and flavorful, while the potato crust brings a rustic, comforting vibe to the table. Whether you’re meal prepping or hosting brunch, this quiche delivers on taste, texture, and presentation—without much fuss.
Make-Ahead Tips
Potato crust quiche is a meal-prepper’s dream. You can prepare the crust and filling separately ahead of time or make the whole dish and store it for later. Here’s how:
To prep ahead: Grate the potatoes and press them into your pie dish a day in advance. Cover and refrigerate until ready to bake. You can even par-bake the crust, cool it, and store it in the fridge for up to 2 days.
Fully baked quiche: Once baked and cooled, the quiche keeps well in the refrigerator for up to 4 days. Just reheat slices in the oven or microwave before serving. It also freezes beautifully—wrap tightly in foil or plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge and warm up in the oven for best texture.
These options make it ideal for busy weekdays, brunches, or make-ahead holiday breakfasts.
Ingredients
For the potato crust:
- 3 cups shredded potatoes (russet or Yukon gold work best)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil or melted butter
- Optional: 1 clove garlic, minced
For the filling:
- 5 large eggs
- ½ cup milk (or half-and-half for creamier texture)
- 1 cup shredded cheese (cheddar, Swiss, or mozzarella)
- 1 cup cooked vegetables (e.g., spinach, mushrooms, bell peppers, onions)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: cooked bacon or sausage, fresh herbs like thyme or parsley
Instructions (Detailed)
Preheat oven to 400°F (200°C). Grease a 9-inch pie dish or quiche pan.
Prepare the crust:
- Place shredded potatoes in a clean towel and squeeze out excess moisture.
- Mix with salt, pepper, olive oil (and garlic if using).
- Press evenly into the bottom and sides of the greased dish.
- Bake for 20–25 minutes until the edges are golden and starting to crisp. Remove from oven and reduce heat to 375°F (190°C).
Prepare the filling:
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Stir in cheese, cooked vegetables, and optional meats or herbs.
Assemble the quiche:
- Pour the egg mixture into the pre-baked potato crust.
- Bake for 30–35 minutes or until the center is set and lightly golden on top.
- Let cool for at least 10 minutes before slicing.
Tips for Better Results
- Squeeze the potatoes well. This ensures a crispy crust instead of a soggy one.
- Par-bake the crust. This gives the potatoes a head start and prevents the filling from soaking in too much.
- Use pre-cooked vegetables. Raw veggies can release water while baking, making the quiche watery.
- Shred cheese fresh from the block—it melts better and has no additives.
- Cool before slicing. This helps the quiche set for cleaner cuts and better presentation.
This potato crust quiche is a fresh, flavorful spin on a classic brunch favorite. With its crispy golden crust and creamy, customizable filling, it’s both satisfying and easy to make.
Whether you’re hosting a weekend brunch, prepping for the week, or just looking for a delicious gluten-free alternative, this recipe checks all the boxes.
Try it once, and you’ll find yourself coming back to it again and again. Simple ingredients, big flavor, and no rolling pin required—what’s not to love?
FAQs
1. Can I use frozen hash browns instead of fresh potatoes?
Yes! Thaw and squeeze out the excess water before using. They’re a great time-saver.
2. What’s the best way to reheat quiche without drying it out?
Wrap slices in foil and reheat in a 325°F oven for 15 minutes. For microwaving, use a damp paper towel to cover.
3. Can I make this dairy-free?
Absolutely—use plant-based milk and a dairy-free cheese or skip the cheese altogether.
4. How do I know when the quiche is done?
The center should be just set—not jiggly—and a knife inserted should come out clean.