Brunch is saved! We love quiche, but sometimes the idea of making a pie crust seems too daunting in the morning. Potatoes to the rescue! This EASY quiche utilizes a crispy shredded potato crust.
Fresh veggies and kalamata olives bring Mediterranean-inspired flavors that brighten up this normally heavy dish. Let’s make quiche!
How to Make a Quiche With Potato Crust
A potato crust quiche calls for…shredded potatoes! We prefer Yukon gold because they hold their color better than russet, which gray quickly. After squeezing out the excess liquid from the potatoes, we combine them with olive oil, salt, and pepper before pressing evenly into a pie pan.
While the crust bakes, we chop bell peppers and red onion and toss them with olive oil, dried oregano, garlic powder, salt, and pepper. Then the seasoned veggies join the oven party until they’re tender with caramelized edges.
Next, it’s assembly time! A mixture of eggs and dairy-free milk combines with the roasted veggies plus some chopped baby spinach and (optional but highly recommended) kalamata olives for saltiness. The vibrant, veggie-packed filling goes into the crust and the quiche gets one final bake!
After baking, only 10 minutes of cooling time stand between you and this gorgeous quiche. It also keeps beautifully for up to 3 days and can be enjoyed cold or reheated. Talk about meal prep GOALS!
We can’t wait for you to try this potato crust quiche! It’s:
Vibrant
Savory
Satisfying
Nourishing
Gluten-/dairy-free
& SO delicious!
It’s suitable for any meal of the day but is especially lovely as part of a brunch spread. Pairing ideas? Try our Best-Ever Vegan Breakfast Potatoes, Super-Powered Orange Juice, and 5-Minute Green Salad with No-Mix Tahini Dressing.
More Reimagined Brunch Classics
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 8 (Slices)
POTATO CRUST
- 3 cups shredded gold potatoes*
- 2 Tbsp olive oil
- 1/4 tsp each sea salt and black pepper
VEGETABLE FILLING
- 2 cups chopped bell pepper, cut into 1/2-inch squares (1 bell pepper yields ~2 cups or 240 g)
- 1/2 large red onion, halved and thinly sliced (1/2 onion yields ~1 cup or 125 g)
- 2 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder (optional)
- 1/4 tsp each sea salt and black pepper
- 1 cup loosely packed chopped baby spinach
- 1/2 cup sliced kalamata olives (optional)
EGG CUSTARD
- 6 large eggs (organic, pasture-raised when possible)
- 2/3 cup plain unsweetened dairy-free milk (we recommend a thicker milk, like Forager Cashew Milk or homemade // or whole milk if not dairy-free)
- 1/4 tsp each sea salt and black pepper
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CRUST: Preheat oven to 425 degrees F (218 C) and lightly spritz a standard 9-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
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Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
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Bake for 25-30 minutes or until lightly golden brown all over. Some of the edges may get a little crisp — that’s okay. Set aside.
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VEGETABLES: Chop the bell pepper and red onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (optional), and salt and pepper. Toss well to coat. Bake on a separate rack from the crust for 20 minutes, until soft and golden brown. Set aside.
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Lower oven heat to 350 degrees F (176 C).
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EGGS: To a medium mixing bowl, add eggs, dairy-free milk, and salt and pepper. Whisk well to combine. Stir in the chopped spinach and olives. Add the slightly cooled roasted bell peppers and onions and give it a good stir until everything is evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes until the center is set with a very minor jiggle.
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Let cool for 10 minutes before cutting and serving. Quiche can be kept in the refrigerator for up to 3 days. Slices are great when reheated at 350 degrees F (176 C) for 15 minutes. Not freezer-friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our Simple Tofu Quiche.
Serving: 1 slice Calories: 194 Carbohydrates: 17.1 g Protein: 6.9 g Fat: 11.3 g Saturated Fat: 2.3 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 6.5 g Trans Fat: 0 g Cholesterol: 140 mg Sodium: 286 mg Potassium: 528 mg Fiber: 2.4 g Sugar: 3.6 g Vitamin A: 445 IU Vitamin C: 56 mg Calcium: 39 mg Iron: 1.4 mg
Dana @ Minimalist Baker
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