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
- 1-Bowl Vegan Banana Oat Pancakes
- Vegan “Eggs” Benedict (30 Minutes!)
- Coconut Cream Pie French Toast
- Vegan Biscuits and Gravy
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!
Mediterranean-Inspired Quiche with Potato Crust (GF)
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Lower oven heat to 350 degrees F (176 C).
- 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.
- 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.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our Simple Tofu Quiche.
carlotta says
I made this for my birthday party and everyone loved it!
Yay! We’re so glad everyone enjoyed it. Happy belated birthday, Carlotta! xo
ASLI says
I can’t believe how good this turned out and I was surprised it came out in perfect slices. I made loads of mods but I think I’d stick closer to your original next time for more balanced flavor. Sweet potato base overwhelmed my quiche (but still lovely) and I used broccoli, onion, garlic, dill, and shiitake mushrooms, which was lovely but could’ve done with a salty element like the olives or perhaps capers or even cheese!
We’re so glad you enjoyed it, Asli! Thank you for sharing! xo
Sharon says
Super easy! I loved the potato crust. Next time I’m going to try sweet Potato crust.
Of course, I made a few changes but primarily stuck to your recipe. Delicious ingredient combination!
I will definitely make this again.
We’re so glad you enjoyed it, Sharon! Thanks so much for the lovely review. xo
Anne says
Super flavourful – I made this as written with the garlic and olives. It did take the 40 mins to cook properly. Will make it again!
Woohoo! Thanks for the great review, Anne!
Kristen says
OK, I made this using a whisked combo of Just Egg and coconut cream for the custard, and it came out perfectly! I am so grateful for delicious recipes and plant-based egg that solves the allergen situation I am working around. This is perfect to make ahead on Sunday for brunch, then enjoy for a few lunches. Thank you!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Kristen!
Cindy says
I made this with sweet potato crust and substituted sliced shitake mushrooms for the olives and added more Italian spices. Amazing color and flavor!!!!
I’ll be doing this recipe again and soon! Thank you so much for sharing.
Ooo yum! Thanks for the great review and for sharing your modifications, Cindy!
Cindy says
👍
Keep these great recipes coming!
Thanks so much for posting them.
sarah says
I made this without the olives (didn’t have them) and it was great! Plus we had breakfast food for a few days and guests! Thank you!
The potato crust is such a good idea.
We’re so glad you enjoyed it, Sarah. Thanks so much for the lovely review! xo
Daphne says
This turned out great! Love it!
I don’t have a nice pie dish so I used a regular metal baking dish and lined it with a baking sheet. Instead of garlic powder I roasted a few cloves of garlic with the veggies. I planned to chop them up before adding them to the egg mixture but I forgot ;) so we had a few very garlicy bites in the quiche. Luckily we are garlic lovers :)
Will make this again for sure!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Daphne!
MarieGD says
I made this with frozen shredded potatoes and it worked out quite well! This is a solid recipe and next time I will amp up the flavors, maybe add more garlic and a touch of crushed red pepper.
We’re so glad you enjoyed it, Marie! Thanks so much for sharing! xo
Alison says
Loved this one! You’ll definitely need a fair amount of time, but it makes your house smell delicious and tastes great. Only substitution was chopped kale for spinach. Will make again!
We’re so glad you enjoyed it, Alison. Thanks so much for the lovely review! xo
Dennis Anderson says
I have never tried homemade quiche before, but this recipe looks amazing and so easy to achieve!
Let us know what you think if you give it a try, Dennis!
Jane M says
Delicious! This is definitely a weekend recipe if you work as it does take about two hours to make which the recipe calls for. Having said that though, you will have breakfast made for a few days after which is great. I followed the recipe exactly and it came out bright & beautiful as the picture. Thank you.
Woohoo! Thanks so much for the great review, Jane. We’re so glad you enjoyed!
Feebee says
This looks delicious and I will definitely try it. Do you think you could freeze this?
Yes!
Kayla says
Hi! Would this recipe work without the plant milk? I’d like to use just eggs. Would I just ask another egg to replace the milk???
Hi Kayla, we think just egg would make this too dense, but you could try our simple tofu quiche!
Amanda says
This look delicious! thanks for posting.
I would love to make this with a soft scramble consistency for the eggs — would you say the 35-40 min cook time makes that consistency or more like hard eggs?
Hi Amanda! The eggs come out with a harder set consistency for this recipe!
GEORGINA MUNROE says
can you make this with sweet potato crust?
Hi Georgina! That should work!
Kim Armstead says
Just curious if you have ever tried a quiche made with chickpea flour and if this recipe would still work with a chickpea flour slurry in place of the egg custard.
Hi Kim, we find chickpea flour to be too dense for a quiche, but we have a vegan quiche here that might work with the veggies in this recipe!
Kathy says
My daughter is allergic to potatoes but can have sweet potatoes. Do you think this would work with those?
Hi Kathy! We haven’t tried it, but sweet potatoes should work!
Marina C says
what would be the process for using frozen shredded potatoes in this recipe? I have a bag in my freezer that I’d like to make use of.
Defrost, squeeze out excess liquid, and utilize as if fresh? Any guidance would be appreciated!
Hi Marina! Thawing, squeezing out the liquid from the potatoes, and continuing with the recipe should work! Let us know how it goes.
Elle says
Let us know how this worked, I’d love to use a bag I have as well.
The Vegan Goddess says
This looks wonderful. I would love a vegan version of this recipe.
Thank you! We think you could use these flavors with this recipe!
Kristen says
The brand Just Egg makes a plant based egg in a bottle that is vegan and works perfectly in quiches, Tortilla Espanola, and the like. I am going to try this recipe this weekend with Just Egg and will report back!