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:
- Grain free
- Flour free
- Gluten free
- Versatile (play with the add-ins!)
- Great for a special occasion
- 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
- 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
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
- 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.