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 post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
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.
Ingredients for healthy potato crust quiche:
To make this potato crust quiche you’ll need:
- almond milk
- veggies- For veggies I used onions, mushrooms, peppers, tomatoes and spinach.
You can see all the substitutions for this recipe below in the green box.
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 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!
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.
Potato Crust Quiche
- 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.
- 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!