Potato Crust Quiche (Dairy Free)

Looking for an allergy or special diet friendly brunch option? This yummy dairy free 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 Dairy Free Potato Crust Quiche Is:

• Vegetarian
• Grain free
• Flour free
• Gluten free
• Versatile (play with the add-ins!)
• Great for a special occasion
• Delicious!

Dietary Variations:

• To make this dish without potatoes, you could just leave them out and make it into a frittata. In that case you can just bake it directly in a lightly oiled pie pan or casserole dish.
• To make this quiche dairy-free, use a dairy-free cheese. My favorite is storebought kite hill ricotta, or my homemade cashew ricotta.

This quiche takes about 45 minutes of prep and 45 minutes to cook. Great for a Sunday brunch or special occasion!

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 1 vote

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Active Time: 45 minutes

Inactive Time: 45 minutes

Servings 3

Ingredients

 

1x2x3x

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.
• Beat the eggs with the milk in a bowl or pyrex liquid measuring cup. Stir in a dash of salt, pepper, and nutmeg.
• Remove the potato crust from the oven. It should be partially cooked and starting to lightly brown.
• Reduce the oven temperature to 375°.
• Pour the egg mixture into the crust. Sprinkle in the add-ins such as veggies, protein, pesto, and cheese, distributing evenly. Don't overdo it on add-ins or the quiche will overflow.
• 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.

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