Quiche with Potato Crust

Quiche with Potato Crust

So you decided to have your friends and family over for Christmas this year. Everyone had a great time, raved about your decorations and maybe had a little too much to drink. As any great host would, you invite some guests to crash at your place for the night because you’re a kind and considerate person (that’s why they love you).

Fast forward to the next morning: your guests will awake from their alcohol induced comas and be h-u-n-g-r-y. What are you going to feed them? Sure, you can stick to the classic toast, eggs and bacon… but why not make them a quiche! Quiches are quick and easy. As long as you have your base of eggs, milk and flour, you can pretty much add anything you want, pop it in the oven and call it a day. And if you’re like me and have an irrational fear of making your own pie crust, don’t you worry! The recipe I’m sharing with you today has a shredded potato crust that is super easy to make. Make one of these for your next holiday breakfast or brunch, you’ll see!

Ingredients (serves 4-6): 

  • 4 Yukon gold potatoes, peeled and shredded
  • 4 eggs
  • 1 1/2 cups of milk
  • 1 Tbsp of whole wheat flour
  • 2 cups of broccoli, roughly chopped
  • handful of cherry tomatoes, sliced
  • 1/2 cup of feta, crumbled
  • 1/3 cup of red onion, diced
  • 2 cups of mushrooms, sliced
  • 2 Tbsp of fresh dill or 1 tsp of dry dill
  • Salt & Pepper

Directions: Preheat oven to 400°F. Using a mandolin, shred the Yukon gold potatoes, place them in a dishcloth and ring them out in order to get rid of any excess water (I recommend using one of your older dishcloths because the potatoes may stain it). Transfer the potatoes to a bowl and salt & pepper to taste.Shredded Yukon Gold PotatoesWith your fingers or the back of a wooden spoon, press the shredded potatoes in a well greased pie dish. Make sure you line the pie dish evenly because this stuff will be the crust of your quiche. Bake in the oven for 20 minutes or until the crust is golden brown. Remove from the oven and reduce the heat to 350°F.

In a large bowl, whisk together the eggs, the milk & the whole wheat flour. Add the rest of the ingredients and salt & pepper to taste. Pour mixture in the pie dish & bake for 60 minutes. Let the quiche cool for 5 minutes before serving (I like to have my piece with a side of ketchup).

N.B. After tasting this quiche, Le Boyfriend aka Porto Bello aka Alex said “This is amazing, it’s like the queen of quiches. You should totally call it Queen LaQuicha”. I thought it was a zinger worth sharing: All hail Queen LaQuicha!

Quiche with Potato Crust

Music: Love love LOVE the band Beach House. Listen to their track “Myth” and you will too. Enjoy!




21 thoughts on “Quiche with Potato Crust

  1. Made an attempt at the queen this morning… I used a square dish and might have made the crust a bit too thick and had to let it cook for an hour instead of 20 mins! Got to use my mandolin for the first time, with minimal injury. I used tomatoes, portobellos (left over from your stuffed portobello recipe), leeks, and cheddar. In the end, tasted great! I am def gonna get a pie plate and follow instructions next time!

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