Potato Crust Quiche

Potato Crust Quiche

Recipe By: Ananda Kaplan
Yield: 6-8 servings

This recipe reinvents the classic quiche by swapping the traditional pastry crust for a crispy, gluten-free base of sliced potatoes. It’s a brilliant way to incorporate more vegetables into your morning (or evening) routine, featuring a savory mix of sautéed leeks, earthy shiitake mushrooms, and nutrient-dense kale. Perfect for brunch or a light dinner, this dish is naturally flexible—allowing you to adapt the filling to whatever seasonal produce you have on hand—while delivering a satisfying crunch in every bite.

Ingredients

For the Crust:

• 5 small-medium red bliss or yukon gold potatoes (try to get potatoes the same size so they will cook for the same amount of time)

• ¼ cup olive oil

• ¼ teaspoon salt and pepper

For the Egg Base: 

• 6 eggs, room temperature will whisk easier

• 3 tablespoons milk (dairy or nondairy)

• ¼ teaspoon salt and pepper

• 2 tablespoons of herbs of choice: parsley, basil, dill, oregano, chives (optional)

For the Filling

• 2 tablespoons olive oil

• 1 medium leek, cut in half lengthwise and then thinly sliced

• 2 cups mushrooms (I use shitaki), sliced

• ½ bunch of kale, stems removed and roughly chopped

• 1-2 tablespoons of grated or crumbles cheese: I used manchego but parmesan or feta or goat cheese would work great (optional)

Alternative Filling Options:

These alternative filling combinations also work well with this recipe. Additional the filling in our Asparagus, Goat Cheese, and White Bean Frittata would be delicious with the potato crust.

Option 1: 

• 1-2 tablespoons olive oil

• 2 zucchinis, diced

• 1 cup eggplant, diced

• 1 Red onion, sliced

• 1 cup cherry tomatoes, sliced

Option 2: 

• 1-2 tablespoons olive oil

• 1 head broccoli

• 2 tablespoons roasted red pepper or sundried tomatoes

• 1 ½ cups snap peas

• ¼-½ cup goat cheese

• 1 teaspoon sage, chopped

Directions

1. Preheat the oven to 400° F.

2. Add potatoes to a large pot and cover with cold water. Place the pot over high heat and bring to a boil. Once boiling, reduce heat to medium-high and continue to cook potatoes until fork tender (if you pierce one with a small knife there should be no resistance and it should easily slide off the knife when lifted) about 10-15 minutes more. Drain the potatoes and transfer to a 10-12” pie dish. Then toss the potatoes with 2 tablespoons of oil and roll them around the pie dish to fully coat them.

3. Using the bottom of a glass, gently smash the potatoes to fill the bottom of the pie dish, pushing them upwards towards the edge of the dish to create a crust about half an inch thick. Once potatoes are smashed you can use your hands to help it form into a crust shape. Lightly drizzle with remaining 2 tablespoons of olive oil and evenly spread it on the crust. Then season with salt and pepper.

4. Bake the crust alone for 20 minutes, while you prepare the filling.

5. Heat a large saute pan with 1 tablespoon of olive oil and cook leeks until tender (~4-5 minutes), stirring occasionally to ensure even cooking.

6. Add the mushrooms and remaining oil and cook for another 5 minutes until mushrooms have softened. Continue to stir occasionally.

7. Add in kale and saute for 2-3 minutes until kale has softened. Season with salt and pepper.

8. In a large bowl, whisk together the eggs, milk, herbs, and salt and pepper.

9. Remove the crust from the oven and reduce the oven temperature to 350° F. Spread the vegetable mixture evenly on the base of the crust. Whisk the eggs once more and evenly pour the eggs over the vegetable mixture. Top with shredded or crumbled cheese if using.

10. Bake for another 25-30 minutes, until the filling is firm to touch. Place under the broiler for 1-2 minutes at the end to crisp the potatoes if you desire.

11. Let sit for 10 minutes before slicing.

12. Leftovers can be refrigerated for up to 5 days, and reheated in a 350° oven or toaster oven for 5-8 minutes. Or in a saute pan with a touch of oil to ensure the potatoes don’t stick.

Nutrient Highlights

• Potatoes: Excellent source of Vitamin C, an antioxidant that protects cells from oxidative stress, and they provide significant amounts of potassium, which is essential for cellular function and blood pressure regulation.

• Mushrooms: Great source of dietary fiber (beta-glucan), and one of the only foods that can store vitamin D when exposed to the sun. They contain anti-inflammatory, cancer-fighting, immune-boosting properties and are rich in minerals such as selenium (an antioxidant), which helps develop a savory flavor profile in dishes.

• Kale: A powerhouse cruciferous vegetable, kale is packed with glucosinolates that aid in the body’s detoxification processes, along with high levels of Vitamin K and carotenoids that protect cells from oxidative stress.

• Leeks: As members of the allium family, leeks provide organosulfur compounds and flavonoids, which have been linked to a reduced risk of gastrointestinal cancers and improved cardiovascular health.

• Olive Oil: Reduces inflammation, supports brain and heart health, and provides antioxidant protection.