Mediterranean-Inspired Quiche with Potato Crust (GF)

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Slices of gluten-free dairy-free potato crust quiche on plates and in a pie pan

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!

Spinach, potatoes, bell peppers, olive oil, onion, olives, black pepper, garlic powder, oregano, dairy-free milk, and eggs

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.

Pressing a potato crust 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.

Roasted veggies with Italian spices on a baking sheet

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!

Hands hold a dish of unbaked mediterranean quiche

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!

Mediterranean quiche with bell peppers, onion, spinach, olives, and a potato crust

We can’t wait for you to try this potato crust quiche! It’s:

& 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!

Holding up a slice of Mediterranean potato crust quiche

Mediterranean-Inspired Quiche with Potato Crust (GF)

Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!
Author Minimalist Baker
Overhead shot of a partially sliced quiche with veggies
4.91 from 11 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 (Slices)
Course Brunch
Cuisine Dairy-Free, Gluten-Free, Vegetarian
Freezer Friendly No
Does it keep? 3 Days



  • 3 cups shredded gold potatoes*
  • 2 Tbsp olive oil
  • 1/4 tsp each sea salt and black pepper


  • 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)


  • 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


  • 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.



*We haven’t tested with frozen shredded potatoes / hash browns, but it might work! Let us know in the comments if you try it.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Adapted from our Simple Tofu Quiche.

Nutrition (1 of 8 servings)

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

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My Rating:

  1. 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!

  2. 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.

  3. 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!

  4. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Kristen!

  5. 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.

  6. 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.

  7. 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!

  8. 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.

  9. 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!

  10. 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.

  11. 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?

  12. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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!

      • 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!