Flourless Potato Crust Quiche

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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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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13 Comments

  1. Ann Hough

    I am going to try this with a pumpkin base. Looks delicious!

  2. This looks wonderful! Definitely going to be making this one. Great for company also.

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  4. Susan White

    Just made this for Easter brunch with me non-BLE family. Everyone loved it!

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  9. Does it work with sweet potato crust?

  10. Do you think I could make a day ahead? Should I bake and warm up? freeze? or just assemble and then bake next day? Any thoughts appreciated!

    • Katie Gates

      Sorry for the delay in responding to your comment Mary, I wouldn’t do any of it ahead. It comes together pretty quickly and I think the potatoes wouldn’t keep well after being sliced or being cooked and then refrigerated. Happy holidays!

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