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!
What a n idea ! I have made quiches without andy crust . but this one i think I like
That looks and sounds amazing.
Thank you so much!
This quiche was amazing – such a perfect meal prep breakfast too! Everyone loved it in our house, I’ll definitely be making this again!
So glad you liked it!
I made this with sweet potatoes as the base. Simple, and delicious!!!!
Thanks, Patty! So glad you liked it!
So glad you include ww points. Love the muffins I have made. Will try this for a bruch.
So glad to hear that, Jacqueline! Enjoy!
Loved this! Your directions about making sure to squeeze the water out are crucial! Learned that the hard way 🙂
Glad you liked it, Jamie!
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.
Thanks, so much, Jessica! So glad you enjoyed it!
This quiche was the bomb! I left out the mushrooms because I didn’t have any but it didn’t matter. So yummy!
This is really quick to make and so good!
This makes me so happy to hear, thank you!
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!
So glad you liked it, Tiffany! Thank you so much!
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.
Thanks, Sandra! Glad you liked it!
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?
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.
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!
This makes me so happy to hear!! Thank you Mallory!
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 🙂
Glad you liked it, Molly! Everyone’s oven is a little different so that might be why it needed to cook for longer!
Made this today – it was so good! I added the Parmesan cheese and we loved it. Thanks for the recipe
So glad you liked it, Colleen! Thank you so much!
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!
Thank you so much, Audrey! Glad you enjoyed it. We love cheddar or goat cheese on top!
This was so easy and so delish! I made it with sweet potatoes and yummmmoooo! Definitely doing this again!
So glad you liked it, Katie! Enjoy 🙂
Can you use frozen has brown potatoes for this crust?
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!
If using the almond milk, does it leave an “almond” flavor to the quiche?
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!
What type of potato would you recommend? I have red potatoes on hand…
Any potatoes will work in this recipe, but russet potatoes work best. Red potatoes and sweet potatoes will also work!
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!
So glad you liked it, Vicky! It is one of our favorites.. and totally agree – a little bit of cheese makes it sooo yummy!
Hello, would using egg whites as a substitute also work with this recipe?
I haven’t tried this so I’m not sure! I think it might be a little dry but it should work
Do you think this can be made/cooked ahead of time and then frozen?
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.
Can we put this in muffin tins instead?
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. 😉
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!
I’m so glad you liked it, Madison!! It’s a fav at our house too 🙂
Made this today and my kids loved it!
That makes me so happy to hear, David!!