This paleo, Whole30 Potato Crust Quiche is the perfect breakfast! Packed with veggies and protein, it’s easy to make and great for meal prepping!
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This Whole30 Potato Crust Quiche is going to be your new favorite breakfast! Whether you’re doing a Whole30 or just looking for something healthy to enjoy in the mornings – this quiche is for you!
Naturally gluten free + made with less than 10 ingredients, this quiche is perfect for meal prepping and enjoying for breakfast on busy days!
When you do a whole30 – one of the things you likely get sick of by about day 10 is eggs. By that point, you’ve probably had them every day for breakfast, and maybe as a mini meal throughout the day.
It can get very repetitive and downright boring, even when you’re making yummy recipes like our Sheet Pan Breakfast, Chicken Breakfast Sausage, or Sausage Egg Bake.
That’s where this Whole30 Potato Crust Quiche comes in.
This quiche is far from boring thanks to all the veggies, spices, and crispy potato crust! It has minimal ingredients and is quick to prep.
If you aren’t doing Whole30 and looking for a delicious breakfast recipe, try our Bacon and Cheese Quiche, Veggie Egg Casserole or our Egg Hash Brown Casserole!
Ingredients for healthy potato crust quiche:
To make this potato crust quiche you’ll need:
- eggs
- potatoes
- oil
- almond milk
- veggies- For veggies I used onions, mushrooms, peppers, tomatoes and spinach.
You can see all the substitutions for this recipe below.
How to make a potato crust quiche:
Making a potato crust quiche isn’t difficult at all.
- I grated my potatoes using a cheese grater, squeezed the liquid out of them, and pressed them into a pie plate. It’s ok if they turn a reddish hue.
- Press the grated potatoes into a pie plate.
- Pre-bake your crust so that the potatoes have a chance to get crispy.
- While your crust is baking, whisk together your eggs and chop your veggies.
- Stir together until combined.
- After you bake the potato crust you can add in your egg/veggie mixture + bake again until cooked!
Substitutions for Potato Crust Quiche Recipe
This is a very versatile recipe. I like to call it a ‘clean out the fridge’ quiche. Use whatever veggies, potatoes, or milk you have on hand
Vegetables – You can use any vegetable you like! I used a mix of tomatoes, spinach, mushrooms, peppers, and onions – but anything would go great in this! You need about a cup and a half of vegetables in total (except for spinach) to fit well in an 8 inch shallow pie plate.
Oil – You can use any oil in this recipe. Olive, avocado, and coconut oil will all work! You can also substitute melted butter for the oil
Milk – I used almond milk in this recipe to keep it paleo/whole30 but if you don’t follow those diets you can use regular dairy milk, oat milk, or any other non-dairy milk.
Cheese– Cheese is not part of Whole30/paleo – but if you’re not following those diets I highly recommend adding in goat cheese or parmesan to this. It adds so much flavor!
Potatoes – Any potatoes will work in this recipe, but russet potatoes work best. Red potatoes and sweet potatoes will also work! You can also use frozen hash browns in this recipe. Just defrost them completely before making the recipe and be sure to squeeze as much excess liquid out of them as you can!
Sweet Potato Crust Quiche: You can easily substitute sweet potatoes for russet potatoes in this recipe.
Casserole: This Veggie Egg Casserole is very similar!
Tips for making this potato crust quiche recipe:
Grate the potatoes roughly. You don’t want super tiny piece of potato, but you also don’t want large chunks!
Make sure to squeeze the liquid out of the potatoes. This helps ensure that you actually get a crispy crust and not a mushy mess.
Make sure to bake the crust until crispy. The edges should be brown and crunchy to the touch around the edges
Get creative! There’s no wrong way to make this quiche so use your favorite veggies, add different herbs + spices, and make it what you like!
Storing/Serving this potato crust quiche:
Storing: You can store this quiche in the refrigerator in glass containers
Freezing: I have not tried freezing this quiche but I think it would work.
Reheating: We prefer to reheat this recipe in the toaster oven/oven. 350-375 for 5-8 minutes should do the trick – but just watch your oven and check after 5 minutes. You’ll want the eggs to be heated through. You can microwave this, but we don’t recommend microwaving eggs. I find it gives them a bouncy texture that we don’t care for.
Other delicious Whole30 friendly recipes:
Potato Crust Quiche
Ingredients
- 3 cups grated potatoes
- 1 tablespoon olive oil
- 7 eggs
- ½ cup almond milk
- ¼ cup onion chopped
- 1 cup spinach chopped
- 1/2 cup bell peppers chopped
- ¼ cup grape tomatoes quartered
- ¼ cup mushrooms chopped
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 450. Grease a glass pie plate by spraying with olive or coconut oil.
- Grate potatoes. Squeeze as much liquid out of potatoes with a paper towel or dish towel. In a bowl, toss grated potatoes with 1 tablespoon flaxseed cooking oil.
- Press the potatoes into the pie plate to form a crust. Bake the crust in the oven for 20 minutes or until edges start to brown.
- While crust is baking, whisk together eggs + almond milk. Chop vegetables + stir into egg mixture with seasonings.
- Once crust has cooked, pour egg/veggie mixture into the crust + return to the oven for an additional 20 minutes.
- Allow quiche to cool for 10 minutes + serve.
Video
Notes
- vegetables – You can use any vegetable you like! I used a mix of tomatoes, spinach, mushrooms, peppers, and onions – but anything would go great in this! You need about a cup and a half of vegetables in total (except for spinach) to fit well in an 8 inch shallow pie plate.
- milk – I used almond milk in this recipe to keep it paleo/whole30 but if you don’t follow those diets you can use regular milk
- cheese– Cheese is not part of Whole30/paleo – but if you’re not following those diets I highly recommend adding in goat cheese or parmesan to this. It adds so much flavor!
David says
Made this today and my kids loved it!
The Clean Eating Couple says
That makes me so happy to hear, David!!
Madison says
Made this as soon as I got my hands on this recipe! It was SO easy to make and it was gone so quickly because my family loved it so much!
The Clean Eating Couple says
I’m so glad you liked it, Madison!! It’s a fav at our house too 🙂
Shirin says
Can we put this in muffin tins instead?
The Clean Eating Couple says
I’m sorry but I haven’t tried that. Honestly, one pie dish is much easier to clean so for that reason alone I probably wouldn’t recommend it. 😉
Paige says
Do you think this can be made/cooked ahead of time and then frozen?
The Clean Eating Couple says
I’m sorry but I’ve never tried freezing this. I’m not sure if it would work, but I think if you were to freeze it + defrost in a toaster oven to reheat it would work well. It might get soggy in the microwave.
Vicky O says
Basically made as-is and it came out fantastic! The only thing I changed was that I used a larger than standard glass pie plate, otherwise my potatoes would’ve filled the whole thing and there wouldn’t have been room for the egg mixture.
It was great without cheese, but adding cheese takes it to the next level.
Highly recommend!
The Clean Eating Couple says
So glad you liked it, Vicky! It is one of our favorites.. and totally agree – a little bit of cheese makes it sooo yummy!
Alana Thomas says
Hello, would using egg whites as a substitute also work with this recipe?
The Clean Eating Couple says
I haven’t tried this so I’m not sure! I think it might be a little dry but it should work
Kelly says
What type of potato would you recommend? I have red potatoes on hand…
The Clean Eating Couple says
Any potatoes will work in this recipe, but russet potatoes work best. Red potatoes and sweet potatoes will also work!
Cristy says
If using the almond milk, does it leave an “almond” flavor to the quiche?
The Clean Eating Couple says
Hi! I don’t think almond milk really has much of a taste to it. I’ve served this to many people and no one has ever noticed. You can use any milk in this recipe and it will work!
Liza says
Can you use frozen has brown potatoes for this crust?
The Clean Eating Couple says
Hi Liza- yes you can. This is listed under substitutions. Just defrost them completely before making the recipe and be sure to squeeze as much excess liquid out of them as you can!
Katie says
This was so easy and so delish! I made it with sweet potatoes and yummmmoooo! Definitely doing this again!
The Clean Eating Couple says
So glad you liked it, Katie! Enjoy 🙂
Audrey says
So Good!! This recipe was so easy to do, but looks really fancy. The hash brown crust is such a great switch if you’re doing Whole30, a paleo diet, are gluten free or just don’t want to use pastry crust.
I added a bit of shredded cheddar on top, which really added to the awesome flavor. I highly recommend this dish!
The Clean Eating Couple says
Thank you so much, Audrey! Glad you enjoyed it. We love cheddar or goat cheese on top!
Colleen says
Made this today – it was so good! I added the Parmesan cheese and we loved it. Thanks for the recipe
The Clean Eating Couple says
So glad you liked it, Colleen! Thank you so much!
Molly says
Made this recipe, though I modified it a bit and mostly used it for cooking times/process. I had to cook mine for closer to 30 mins and actually made a smaller batch. Used sweet potatoes instead of russets, and I think I’ll use russets next time for a little more crunch to the crust. Overall, would recommend- it’d be great to serve company because it is kind of disguised as healthy 🙂
The Clean Eating Couple says
Glad you liked it, Molly! Everyone’s oven is a little different so that might be why it needed to cook for longer!
Mallory Landuyt says
I definitely thought that I might mess up this recipe with the whole potato crust, but the directions were so helpful (feeling lost is a bit discouraging when making something new)! It’s so easy to modify to choose the meat/vegetables you want inside, but I love how easy and helpful this recipe is! I’d definitely make it again!
The Clean Eating Couple says
This makes me so happy to hear!! Thank you Mallory!
Richone Cancimilla says
Gonna ask the same question for this one too! Is it stick in the fridge and toss in the microwave friendly? Or have you ever reheated a piece in the oven?
The Clean Eating Couple says
Hi Richone- I personally don’t like the taste of microwaved eggs – but many people do microwave it. I’d recommend a toaster oven if you have it as I find that the microwave makes eggs a little soggy. I put this in the oven to reheat at around 350/400 until it is warm through.
Sandra says
I made it tonight and it turned out amazing. I used whole milk and sautéed zucchini instead. I can’t wait to make it again.
The Clean Eating Couple says
Thanks, Sandra! Glad you liked it!
Tiffany Barrios says
Just made this last night and it is super yummy! I used sweet potatoes for the crust and oat milk rather than almond milk because that’s all I had. My 14 month old loved it as well!
The Clean Eating Couple says
So glad you liked it, Tiffany! Thank you so much!
Carleigh says
This is really quick to make and so good!
The Clean Eating Couple says
This makes me so happy to hear, thank you!
Hayley says
This quiche was the bomb! I left out the mushrooms because I didn’t have any but it didn’t matter. So yummy!
Jessica says
So yummy! It’s so nice to have breakfast done and ready to go for busy days. Love the potato crust. Great texture. Eggs can be boring but this is fun . Should have made two. Great way to use up some questionable veggies.
The Clean Eating Couple says
Thanks, so much, Jessica! So glad you enjoyed it!
Jamie Burke says
Loved this! Your directions about making sure to squeeze the water out are crucial! Learned that the hard way 🙂
The Clean Eating Couple says
Glad you liked it, Jamie!
Jacqueline Lynch says
So glad you include ww points. Love the muffins I have made. Will try this for a bruch.
The Clean Eating Couple says
So glad to hear that, Jacqueline! Enjoy!
Patty says
I made this with sweet potatoes as the base. Simple, and delicious!!!!
The Clean Eating Couple says
Thanks, Patty! So glad you liked it!
Gabriela says
This quiche was amazing – such a perfect meal prep breakfast too! Everyone loved it in our house, I’ll definitely be making this again!
The Clean Eating Couple says
So glad you liked it!
Mya Linderbaum says
That looks and sounds amazing.
The Clean Eating Couple says
Thank you so much!
Trudi says
What a n idea ! I have made quiches without andy crust . but this one i think I like
Sarah says
Best quiche I have ever made! Super easy, healthy, and delicious!
The Clean Eating Couple says
So glad you enjoyed it, Sarah!
Cindy says
Made this for.my husband and I for dinner, we added green chili , as we are in NM, was so delicious 😋! We have left overs for tomorrow morning! Thank you!
Cindy S.
The Clean Eating Couple says
So happy you liked it, cindy!
Kylie says
I’m always looking for a healthy breakfast that my Husband would enjoy! Came across this one and I think it’s our new favorite. Very easy and love that the ingredients are simple, I typically always have them on hand . it’s a nice Sunday breakfast for us!
The Clean Eating Couple says
So glad you liked it, Kylie!
M J Penner says
I made this and it was excellent 😁
Next time I will save some time and use frozen hash brown potatoes.
The Clean Eating Couple says
So glad you liked it!
Cheryl N says
I don’t think a Whole30 breakfast could get anymore perfect! The combination of all the vegetables the simple taste of eggs with the potatoes truly just gives you such a balanced protein filled breakfast!
Grating the potato’s was totally worth the mess over frozen! I used this for meal prep for the week as it couldn’t be easier!
This is a 10/10 and a must try!!!
The Clean Eating Couple says
So glad you liked it, Cheryl!
Carrie says
Great quiche recipe & perfect option for meal prep! Love that the recipe is versatile that I was able to use regular milk and swap out mushrooms for broccoli instead. Always appreciate all of the info in the recipes for substitutions, tips, etc (especially the tip in this one to make sure you squeeze out the excess water in the potatoes! )
The Clean Eating Couple says
Thanks, Carrie! Glad you liked it!
Linda says
Do you cook the potatoes before you grate them or use raw grated potato?
The Clean Eating Couple says
Please read the recipe and look at the photos in the blog post that show how to make this step by step. The potatoes are raw when they are grated. They get tossed with oil and baked, then you add the egg/veggie filling.
Leslie says
This made me feel so fancy – even though it’s a simple/easy recipe! I used frozen hash browns that I defrosted. And skipped mushrooms because I’m not a fan (I tossed in a few more tomatoes instead). Turned out perfectly! Leftovers were equally as yummy the next day. Will be making this often!
The Clean Eating Couple says
So happy you liked it!
Andrus says
Came out absolutely delish! And I love how simple it is to make!
Heather says
Great recipe to adapt for Easter leftover ham. Added goat cheese due to a dairy intolerance and it definitely added another level of flavor!
Michelle Linsley says
I made the Potato Crust Quiche last night. It was simple to make, and it was delicious.
Mary says
Can egg whites be used instead of whole eggs? Trying to make this heart healthy. Thx!
The Clean Eating Couple says
I haven’t tried it, but I think it would work.
Tammy Daniel says
Made it today. We enjoyed it very much. I cooked in an iron skillet which I think made the potatoes even better. Next time I might put some kind of seasoning in with the potatoes before pressing them into the pan as the potato part seemed a little bland
Jill Hodgett says
This has become my family’s favorite meal. One time I made it and was in a hurry so I used the”simply” has browns that are in the refrigerator section at the grocery store. It make a wonderful crust. I also brown sausage and put goat cheese in it.
C says
Thank you for this recipe! I will make it again because it is so easy and versatile! Easy to accommodate food sensitivities too! Needed to cook for a little while longer in my ceramic pie pan but it looked so pretty on the table and was a healthy start for the day!
ShesCraftyinCO says
OMG, I made this yesterday to have for breakfast this morning and it is DELICIOUS! Keeps well, and my husband and I can just slice what we want in the morning for breakfast. (It’s so good, I had another slice for lunch today, too.) As your directions said, I made sure to really squeeze the water out of those potatoes and ended up with a great crust! Thanks for the great recipe!