Name: Potato Crust Quiche
Prep time: 45 min
Cook time: 45 min
Ingredients: 12 oz potatoes and/or sweet potatoes (sliced into thin rounds); 1 tsp olive oil; dash sea salt and pepper; 5 eggs (beaten); 1/2 cup milk of choice (I use non-dairy milk); dash of sea salt, black pepper, and nutmeg; sliced veggie sausage (browned first in a skillet); crumbled tempeh (browned first in a skillet); crumbled cheese (I use plant-based cheese); asparagus spears (trimmed and cut into 1/2" pieces); cherry tomatoes (halved); sliced mushrooms (browned first in a skillet); broccoli florets; diced bell peppers; spinach, kale, or chard (steam or sauté prior to adding); a dollop of pesto (swirled into the quiche mixture); fresh chives or chive flowers; fresh basil (small leaves); green onions (sliced)

Looking for an allergy or special-diet friendly brunch option? This delicious flourless potato crust quiche is made by roasting a layer of thinly sliced potatoes in a pie pan, then pouring in the quiche mixture along with your favorite toppings. It’s also naturally gluten free, grain free, and flour free. Experiment with tasty add-ins such as your cheese of choice, veggie sausage, smoky tempeh crumbles, broccoli, tomatoes, asparagus, pesto, you name it!

This Flourless Potato Crust Quiche Is:

Easy to make
Versatile (play with the add-ins!)
Vegetarian
Grain free
Flour free
Gluten free
Great for special occasions
Delicious!

Variations & Modifications

To make this dish without potatoes, you could just leave them out and make this into a frittata. In that case you can just bake it directly in a lightly oiled pie pan or casserole dish.
If you want to skip the potato crust and use a regular storebought pie crust, go ahead! In that case, just follow the directions on the packaging.
Feel free to add in your favorite add-ins such as tomatoes, bell peppers, onions, veggie sausage, broccoli, asparagus, etc.

Watch How to Make This Potato Crust Quiche:

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If you make this yummy potato crust quiche leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.

Potato Crust Quiche

Looking for a flour free, gluten free, or grain free brunch option? This potato crust quiche is perfect for a weekend or special occasion, whether you have dietary restrictions or not!

5 from 2 votes

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Active Time: 45 minutes

Inactive Time: 45 minutes

Servings 1 quiche

Ingredients

Potato Crust

12 oz potatoes and/or sweet potatoes, sliced into thin rounds
1 tsp olive oil
dash sea salt and pepper

Quiche Filling

5 eggs, beaten
1/2 cup milk of choice, I use non-dairy milk
dash of sea salt, black pepper, and nutmeg

Ideas for Add-Ins

sliced veggie sausage, browned first in a skillet
crumbled tempeh, browned first in a skillet
crumbled cheese, I use plant-based cheese
asparagus spears, trimmed and cut into 1/2" pieces
cherry tomatoes, halved
sliced mushrooms, browned first in a skillet
broccoli florets
diced bell peppers
spinach, kale, or chard, steam or sauté prior to adding
a dollop of pesto, swirled into the quiche mixture

Suggestions for Garnish

fresh chives or chive flowers
fresh basil, small leaves
green onions, sliced

Instructions

Preheat the oven to 400° F.
Use a mandoline or sharp knife to thinly slice the potatoes into rounds.
In a lightly oiled pie pan or casserole dish, lay the potatoes in a single layer to cover the bottom and sides of the dish. It’s fine for them to overlap but don’t pile them on top of each other too much.
Spray lightly with oil (if desired) and sprinkle with salt and pepper.
Bake in the oven for 15 minutes, until partially cooked.
Meanwhile, sauté toppings in a skillet. I usually use mushrooms and kale, so I like to brown them in a cast iron with a splash of oil and a pinch of salt and pepper.
Beat the eggs with the milk in a bowl or pyrex liquid measuring cup. Stir in a dash of salt, pepper, and a pinch of nutmeg (optional).
Remove the potato crust from the oven. It should be partially cooked and starting to lightly brown.
Reduce the oven temperature to 375°.
Sprinkle in the bulkier add-ins such as veggies and protein, distributing evenly.
Pour the egg mixture into the crust, careful not to overfill.
Add dollops of cheese, pesto, and any other lighter toppings. Sprinkle salt and pepper over the top and return to the oven.
Bake for 40 to 45 minutes, or until the center of the quiche is set. Let rest for at least 15 minutes before eating.
Garnish with fresh herbs, if desired.

Video

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