Let Me Tell You About Potato Crust Quiche…
So, last Sunday I was trying to impress my in-laws (spoiler: not easy) with something a little fancier than my standard scrambled eggs. Enter: Potato Crust Quiche. It’s one of those dishes that started out because I forgot to buy pastry and had a drawer full of spuds winking at me. Now, whenever I want something that seems kinda posh but is secretly low-fuss, this is my golden ticket. Oh, and if you happen to catch your teenager pretending not to like potatoes, just serve them a slice—watch the magic happen. (True story!)
Side note: If you’ve ever wondered if peeling potatoes counts as upper body exercise… I’m gonna say yes. At least, that’s what I tell myself when my hand cramps.
Why You’ll Love This Quiche—According to My Entire Family
I make this when I want brunch that looks impressive but I really just want to catch up on the crossword while it bakes. My family goes bonkers for it because hey, potato crust: it’s crunchy, it’s hearty, and it doesn’t leave you with that ‘should I have had a salad instead?’ feeling. The center stays creamy (sometimes I have to resist just eating the filling with a spoon—no one’s perfect). Also, it’s naturally gluten-free if that’s your thing—and if not, you probably can’t even tell. Oh, and last time I messed up slicing the potatoes, nobody noticed! So forgiving, honestly.
Let’s Talk Ingredients (And Some Lazy Shortcuts)
- 4ish medium potatoes (Yukon Gold is my usual, but red potatoes or Maris Piper work fine. My nan swore by Maris. Actually, frozen hashbrowns work if you’re running behind—no one’s judging.)
- 1 tablespoon butter (the real stuff is best, but margarine comes in handy if you forgot to shop)
- 1 small onion (red, white, yellow—honestly, I grab what’s not looking sad in the pantry)
- 4 eggs (freshest is great, but last time I dug mine out from the back of the fridge and survived)
- 3/4 cup milk (whole or 2%—sometimes I do half cream, half milk if I’m feeling fancy)
- 1/2 cup shredded cheese (cheddar, gruyere, or whatever vaguely melty cheese is lurking, honestly)
- 1/2 cup cooked veg (spinach, bell pepper, mushrooms, or whatever you need to use up—once, I used leftover broccoli and it was not bad…but maybe avoid too much broccoli unless your family’s into that)
- Salt & pepper (I used to skip pepper, but it really needs it, trust me)
How I Make It (And Sometimes Mess It Up)
- Grate or slice the potatoes thin—think about the thickness of a coin. If you’ve got a food processor, now’s the time to use it. Me? I just hack away with a grater. I never bother peeling if the skins are tidy.
- Blot/wring the potatoes with a clean tea towel. Water is the enemy of a crisp crust. (I learned this the hard way; ended up with potato soup once.)
- Butter your pie dish (about 9 inches). Smother it. Can’t be too generous here.
- Layer the potatoes around to form the crust, overlapping, then press down. This is strangely satisfying. Kind of like an edible jigsaw puzzle. Brush or dab more butter over the top so you get crisp edges.
- Bake at 200°C (400°F) for about 20 minutes. I like to chat on the phone or chase the cat for this part. The edges will start to brown. This is where I sometimes sneak a taste of the crispy bits (shh).
- Fry up your onion in a little butter just until it’s soft and maybe a bit golden around the edges. When in a rush, I’ve just scattered raw onion but it’s a little sharp for my taste that way.
- Whisk eggs, milk, salt, and pepper in a bowl. Add cheese and your mix-ins. This part’s tough to mess up.
- Scatter onions and veggies over the semi-cooked crust, pour the eggy-cheesy mix on top.
- Bake again for 30ish minutes at a slightly lowered temp (180°C or 350°F). Pull it out when the middle sets and the top gets gold. (It might puff up wildly then settle—don’t panic. Looks weird but evens out as it cools.)
Notes I’ve Jotted in the Margins
- The crust always shrinks back a bit. If you’re aiming for perfection, overhang the potatoes at the rim. I can never be bothered, but there you go.
- If the crust browns too fast, throw a bit of foil loosely over the edges. Or just eat the extra-browned bits yourself and call it chef’s privilege.
- I think this actually tastes better the next day when the flavors marry. (But my lot usually polishes it off first go.)
- Once, I forgot cheese, and…yeah, don’t do that. It needs it.
My Experiments—Some Winners, One Flop
- Sweet potato crust: Good in theory—bit too soft for my taste, but some friends like that vibe.
- Adding bacon or chorizo: Always a hit. The saltiness is magic with the potatoes.
- Swapping in feta and cherry tomatoes: Lovely, summery twist. Looks pretty too!
- Trying frozen tater tots for the crust: Oddly, didn’t cook through well. I’d skip this one, unless you enjoy unexpected surprises.
What You Need (Or Can Improvise)
Pie dish, obvs. But, if you don’t have one, I’ve dumped everything into a square Pyrex before and who’s judging? A cheese grater, or a sharp knife if you’re up for danger. I use a tea towel for draining potatoes, but once resorted to paper towels and it was fine (though slightly wasteful—sorry, planet).
How to Store It—If There’s Any Left
Honestly, in my house it never lasts more than a day. But, if you somehow have leftovers, stash slices in an airtight container in the fridge for up to three days. Some folks reheat in the microwave, but it gets a bit soggy. Oven’s better but if I’m hungry, I have zero patience. Freezing? Eh—I’ve tried it, goes a bit watery when defrosted, but still perfectly edible if you’re not a perfectionist.
Serving It Up—Our Traditions
I love this with a pile of rocket (arugula if you’re Stateside) and some good crusty bread. My dad likes it with brown sauce—don’t knock it till you try. And for brunch gatherings, it’s excellent alongside a fruit salad (which I usually buy pre-cut, let’s be honest). Here’s a rocket salad I sometimes attempt—if I’m feeling very cheffy.
What I’ve Learned—the Hard Way
- I once tried rushing the crust’s first bake. Result: floppy, sad bottom. Do the full 20 minutes—future you will thank past you.
- Don’t skip the buttering of the dish. Tried it oil-only once, the potatoes stuck like wallpaper paste. Nightmare.
- Don’t overload with watery veg—too much spinach and you’ll get puddles. I drain with kitchen roll, but a sieve’s probably better, if you can find yours.
Actually Useful Quiche Questions (Straight From My DMs)
Do I have to peel the potatoes?
Not really—if the skins look good, I leave them on. Less faff, more fiber.
Can I make it dairy-free?
Yep! Use plant-based butter and your fave dairy-free cheese and milk. It’s not quite the same but actually, the olive oil version I tried was pretty decent (I’ll link here for plant-based inspiration).
What’s the best cheese?
In my book, cheddar is king. But if you want to go full French, gruyère’s classic. I’d say stick with strong flavors for best results.
Can I double it?
Absolutely. Use a bigger dish, up the eggs and dairy, but keep an eye on baking times—it’s done when center isn’t runny. I once undercooked a double batch, so watch it near the end.
Can this be made ahead?
For sure, and actually, I tend to think the flavor is better after a nap in the fridge. Reheat gently in the oven if you can.
All told, potato crust quiche is a bit of a blank canvas—you can tinker, fudge, and swap as you like. It’s forgiving, satisfying, and just quirky enough to be memorable at the Sunday table or on a random Tuesday night. If you’re into brunch-y rabbit holes, you should check out Smitten Kitchen’s twisty quiche magic here. Enjoy, and let me know if you end up eating half the crust before the filling’s even done. Not that I’ve ever done that, obviously…
Ingredients
- 3 cups grated russet potatoes
- 2 tablespoons melted butter
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1 cup fresh spinach, chopped
- 4 large eggs
- 1 cup whole milk
Instructions
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1Preheat oven to 400°F (200°C). Grease a 9-inch pie dish.
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2Squeeze excess moisture from the grated potatoes and combine with melted butter, half the salt, and pepper. Press mixture firmly into the bottom and sides of the prepared dish to form a crust.
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3Bake the potato crust for 20 minutes or until lightly golden. Remove from oven and reduce temperature to 350°F (175°C).
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4Sprinkle cheddar cheese, diced onion, and chopped spinach evenly over the pre-baked potato crust.
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5In a medium bowl, whisk together eggs, milk, and remaining salt. Pour egg mixture over the filling ingredients in the crust.
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6Bake quiche at 350°F (175°C) for 20-25 minutes, until the center is set. Let cool for 10 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230 caloriescal
Protein:
10 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
19 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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