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Potato Crust Quiche

Savory Potato Crust Quiche: Your New Breakfast Favorite

Discover the comforting delight of Potato Crust Quiche, a customizable breakfast favorite that’s quick and easy to prepare.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Crust
  • 4 medium Potatoes, peeled and grated Use russet potatoes for optimal crispiness; other varieties may yield a soggy crust.
  • 1 tablespoon Olive Oil Preheat oil before adding potatoes to avoid greasiness.
  • 1 teaspoon Salt Essential for taste; don’t skimp.
For the Filling
  • 4 large Eggs Whisk until smooth to prevent lumps.
  • 1 cup Milk Whole milk is recommended for richness; skim may result in a watery mixture.
  • 1 cup Cheddar Cheese, shredded Opt for sharp cheddar for a flavor boost.
  • 1 cup Spinach, fresh or frozen (thawed) Fresh is preferred to avoid excess moisture.
  • 1 cup Bell Pepper, diced Red bell peppers enhance flavor; avoid using green due to bitterness.
  • 1 teaspoon Black Pepper, freshly cracked Pre-ground lacks the same intensity and zing.

Equipment

  • 9-inch pie dish
  • mixing bowl
  • Grater
  • whisk

Method
 

Step‑by‑Step Instructions for Potato Crust Quiche
  1. Preheat your oven to 375°F (190°C).
  2. Grate the peeled potatoes and sprinkle with 1 teaspoon of salt, tossing them gently. Let the mixture sit for about 5 minutes.
  3. Drizzle 1 tablespoon of olive oil into a 9-inch pie dish, spreading it evenly across the bottom and sides.
  4. Press the salted potato mixture into the greased dish, spread evenly, and bake for about 20 minutes until edges are golden brown.
  5. In a mixing bowl, whisk together 4 large eggs and 1 cup of milk until smooth. Fold in shredded cheddar cheese, spinach, bell pepper, and 1 teaspoon of black pepper.
  6. Pour the egg mixture into the baked crust and bake for an additional 25-30 minutes or until the filling is set and lightly browned.
  7. Allow the quiche to cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 12gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 400mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For optimal results, rinse grated potatoes in cold water and dry thoroughly. If using frozen spinach, squeeze out excess moisture before adding to the filling.

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