Potato Crust Quiche
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Potato Crust Quiche is the most delicious breakfast! A crispy potato crust packed with veggies and protein-easy to make and great for brunch!
This Potato Crust Quiche is going to be your new favorite breakfast! A salty, crispy potato crust is filled with veggies and eggs and baked to perfection.
This quiche is naturally gluten free + made with less than 10 ingredients Perfect for meal prepping and enjoying for breakfast on busy days!
Trying to eat a high protein breakfast 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 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 are looking for other delicious breakfasts, try our Bacon and Cheese Quiche, Veggie Egg Casserole or our Egg Hash Brown Casserole!
Ingredients:
To make this potato crust quiche you’ll need:
- eggs – you could also use egg whites if you’re trying to amp up the protein
- potatoes- russet potatoes are the best for this crust because they get crispy
- oil- olive, avocado or butter work
- almond milk – you could also use whole milk!
- veggies- For veggies I used onions, mushrooms, peppers, tomatoes and spinach.
Substitutions
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 dairy free but you can use regular dairy milk, oat milk, or any other non-dairy milk.
Cheese– I highly recommend adding in goat cheese or parmesan to this. It adds so much flavor! If you’re paleo/Whole30 skip the cheese.
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!
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!
Liz’s 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!
Storage
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 healthy breakfast recipes:
Check out these Healthy Breakfast Recipes or grab our free healthy breakfast cookbook.
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 black 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!
The is a great quiche to make for a quick meal prep breakfast. I used frozen hash browns vs fresh potatoes and turned out great. Saved a little bit of time.
So easy and absolutely delicious!! I’ve made many times and use what I have in my crisper drawer.
I also add some nutritional yeast to my egg mixture.
Has anyone tried making this in ramekins?
I think that would be a ton of work and wouldn’t recommend.
It’s a scrumptious quiche. Everyone loved it and especially my friend who is coeliac. Thanks for a beautiful recipe. A very wonderful year to you.
So happy you enjoyed it!
I am excited to make this! Two quick questions: do you think it would be beneficial to sautee the veg before baking? And has anyone tried adding meat (I am thinking sausage or ground beef)?
You totally could saute them before hand if you’d like! Cooked sausage or bacon would be good.. IDK about ground beef, I don’t feel like that would be as tasty!
Would egg whites be an acceptable substitution to whole eggs?
I think it would work, but it might not taste great! Egg yolks add nice flavor because of the fat. You could maybe sub an egg or two, but I probably wouldn’t make it all egg white!
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!
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!
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.
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
Can egg whites be used instead of whole eggs? Trying to make this heart healthy. Thx!
I haven’t tried it, but I think it would work.
I made the Potato Crust Quiche last night. It was simple to make, and it was delicious.
Great recipe to adapt for Easter leftover ham. Added goat cheese due to a dairy intolerance and it definitely added another level of flavor!
Came out absolutely delish! And I love how simple it is to make!
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!
So happy you liked it!
Do you cook the potatoes before you grate them or use raw grated potato?
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.
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! )
Thanks, Carrie! Glad you liked it!
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!!!
So glad you liked it, Cheryl!
I made this and it was excellent 😁
Next time I will save some time and use frozen hash brown potatoes.
So glad you liked it!
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!
So glad you liked it, Kylie!
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.
So happy you liked it, cindy!
Best quiche I have ever made! Super easy, healthy, and delicious!
So glad you enjoyed it, Sarah!