Recipe: Potato- crusted quiche

Here is the potato-crusted quiche recipe that John made. He made it for the family dinner and he also made it this week for the two of us.  The nice thing? While he was making it he took some pictures so that I could put them on the blog with the recipe.  What a good husband 😀

potato crusted quiche

I really like quiche, but I am not a huge fan of the pie crust. The crust is usually the part that is problematic in quiches – or fruit pies, for that matter.  The solution? Use potatoes!  This also makes it gluten free. Anyway, this is the recipe that John based his version on from Food Network.

Ingredients:

  • 2 medium-sized russet potatoes, peeled
  • 3 tablespoons  oil
  • salt and pepper
  • 4 whole eggs
  • 1.5 cups of milk
  • 1/2 cup of half and half
  • Pinch of  nutmeg
  • 6 ounces of smoked gruyere cheese (or cheese of choice, but smoked is awesome!)

Preheat the oven to 450 F.
Using a mandolin (or you could use a knife), slice the potato into thin rounds. I also realized that you could use the spiralizer on the chipper blade to make these as well.

potatoes

 

Add the oil to the bowl and coat the potato slices.  Arrange in a single layer on a baking sheet and sprinkle with salt and pepper. Bake for 10 to 15 minutes until the potatoes are soft. You don’t want them crispy.

IMG_0278

 

While the potatoes are cooking, whisk together the eggs, milk, half and half, nutmeg, salt and pepper.
IMG_0276

Then stir in 3/4 of the  shredded cheese (reserving about 1/2 a cup):

IMG_0277

 

Set aside while you make the crust.  Once the potatoes are soft, use the potatoes to line a 9 inch pie plate with overlapping slices to look like a pie crust (sorry, no pic of this part).  *Reduce oven to 350 F at this point*

Then pour in the egg mixture into the pie plate and top the mixture with the remaining cheese. Place the pie plate onto a baking pan and bake in the oven (set at 350) for 40 to 50 minutes until the center is set (test with a knife – if it comes out clean, you are done.)

IMG_0279

 

Let this cool for 15 or 20 minutes before serving if you can.

Potato Crusted Quiche

 

 

This is really, really good. I actually don’t know if I would do the potatoes over the edge of the pie plate again as they get a little hard during baking, but I love, love the potatoes as crust.

Here was the other one he made and the potatoes were crispier.

quiche

 

If cut into 6 slices, this is about 300 calories. Cut into 8 slices and it is about 250 per slice. Of course, this will depend on the type of cheese you use and the milk.  The picture at the top of the page is about 1/8th. Leftovers are great with this as well. This is definitely going to be in our regular meal rotation – and it is officially John’s job now 😀

13 thoughts on “Recipe: Potato- crusted quiche”

  1. debby

    I am always surprised when I see a recipe like this. I immediately think it is going to be a million calories, and actually it is quite reasonable. I think I might try this myself, since the only way I really like to eat eggs is with potatoes! Do you think adding spinach or something would work?

    1. Lori Post author

      I think you can add whatever you want. I thought sun-dried tomato would be great as well, although not with the smoked cheese.

      The original recipe called for 2 cups of half and half, but John reduced that when he first made it and then reduced it more this last time. I think you could go with just milk and it would be fine. The potatoes definitely help save calories. Pie crusts have a lot of calories.

  4. Helen

    Now you’ve got me thinking about trying one with sweet potatoes, I bet that would be delish as well. I definitely need to make this one though – I’d probably eat it for breakfast.

  6. Lori's Better Half

    I love real pie crust, but the potatoes are a good substitute. I didn’t get a picture of the potato slices in the pie pan, but you just put down a single layer, then use whatever you have left to cover up the bare spots. Also, it says “2 medium russets”, but if your supermarket is like mine these days, they have these enormous russet potatoes that are near a pound each. One of those is plenty.

  7. Shelley B

    This looks so good! I usually make my quiches without piecrust – just spray Pam into the dish, pour, and bake. But I love the idea of a potato crust…what a great combination!

Comments are closed.