I’m not sure why, but almost every recipe I found on Pinterest for potato crust quiche uses frozen grated potatoes or sweet potatoes. My first attempt at one of the recipes I found, that called for thawed hash brown potatoes, was beyond horrible. The potatoes turned this pinkish/brown color and never really cooked through. I probably used too many potatoes, but I wasn’t about to give up. Cutting potatoes is still easier than making quiche crust in my opinion, at least with a toddler and a food processor around.

So I took what I learned from my first failure and applied it to my second attempt, along with the input from a recipe for sweet potato crust quiche. The results were amazing and I am never going back (or at least not until my kids are grown)!

What you’ll need for this recipe:

Crust:

2-3 sliced, medium potatoes

Olive oil

Salt and pepper

Quiche filling:

Bacon, sausage, veggies, whatever you want

1/2 onion (optional; if you do use it, sautee in 2Tbsp unsalted butter before adding)

6 eggs

1/2 cup of cream or whole milk

1 cup of grated cheese (I recommend cheddar)

Baking paper to line the pan (optional; the spring form pan I use doesn’t seal) or oil

Directions

Preheat the oven to 218°C (or about 425°F).

Peel and thinly slice the potatoes (I let my food processor do the heavy lifting here). Toss in olive oil and salt and pepper.

Line or oil your pan.

Carefully layer your thinly sliced potatoes into the pan. Make sure there is lots of overlap. The idea is that the potato crust is dense enough to keep the quiche mixture from leaking out. If you’re not confident in your layering skills, use baking paper to line your pan or a pan that you know won’t leak if the quiche mixture does escape.

Bake the potato crust at 218°C (or about 425°F) for 15 minutes.

While the crust is baking, start making the quiche filling. If you’re using onions, veggies or meat, sautee it or cook it now. Set aside and let cool.

In a bowl, combine eggs, milk and cheese.

Add the cooled onion, veg. and/or meat.

Pour mixture into quiche crust. If the sides of your crust have drooped, push it back into place.

TURN THE OVEN DOWN to 190.5°C (or about 375°F) and continue baking the quiche for 30 minutes.

Enjoy!