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Potato Crust Quiche

A delightful twist on the classic quiche featuring a crispy potato crust, perfect for brunch, dinner, or any cozy meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Brunch, Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 3 large large potatoes, shredded Use starchy potatoes like russets for extra crispiness.
  • 2 tablespoons olive oil
For the filling
  • 1 cup dairy-free milk Substitutes like almond milk or oat milk are great.
  • 6 large eggs Can substitute some eggs with egg whites.
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • Salt and pepper to taste
  • Optional: cooked chicken, turkey, or chickpeas For extra protein.
  • Herbs of choice (e.g., thyme, parsley) For garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded potatoes and olive oil. Press the mixture into the bottom of a greased pie dish to form a crust.
  3. Bake the potato crust for 20-25 minutes, or until golden and crispy.
Cooking
  1. In a skillet, sauté the onion and bell pepper until soft.
  2. In a separate bowl, whisk together the eggs, dairy-free milk, salt, and pepper. Add the sautéed vegetables and your choice of protein.
  3. Pour the egg mixture into the baked potato crust.
  4. Bake for an additional 30-35 minutes, or until the quiche is set and lightly browned on top.
  5. Let it cool slightly before slicing and serving. Enjoy for breakfast, brunch, or dinner!

Notes

Garnish with fresh herbs for presentation. Store leftovers in the fridge for 3-4 days, or freeze for up to 2 months. Reheat in the oven or microwave when ready to enjoy.