I’m excited to share a great way to switch up one of our family favorites…cheesy potato crust quiche! We love our normal flaky, homemade, whole-wheat crust. But, switching it up with thinly sliced potatoes for the crust is not only a filling and yummy change, it’s also a great alternative if you’re serving guests who can’t eat gluten.
So, if you’ve got a houseful and need a yummy and filling breakfast or brunch idea for tomorrow morning, here’s a crowd-pleasing recipe for you. Quiche is honestly never really just breakfast food at our house though. In my opinion, it makes a great dinner or lunch as well (especially with the potatoes added). It is even great leftover! You can quickly reheat or I’ve even been known to put leftover quiche in my kids’ lunchboxes. They love quiche enough to scarf it down cold—I don’t ask too many questions here!
I also want to add that I’m not normally a Swiss cheese fan. In fact, I honestly kind of despise it, but it’s somehow magically delicious in a quiche. So, please do give it a chance in this dish!
Quiche with a Potato Crust
Ingredients
- 1 pound Yukon gold potatoes thinly sliced (about 1/8″ thick)
- olive oil spray
- 1/2 teaspoon salt
- 5 eggs
- 1 1/2 cups milk
- 3 slices Swiss cheese I like the thickness of the store bought slices
- salt & pepper
Instructions
- Preheat oven to 425 degrees F. Grease a baking sheet with olive oil spray and layer with the sliced potatoes. Spray with more olive oil and season with the 1/2 teaspoon of salt. Bake until easily pierced with a fork and the thinnest pieces are beginning to turn golden brown, 15 to 20 minutes.
- Meanwhile, whisk together the eggs and milk in a large bowl and set aside. When the potatoes are done turn the oven down to 375 degrees F.
- Grease a pie pan with some of the olive oil spray and layer in the cooked potatoes on the bottom and sides. I like to put the most cooked (brown) pieces on the bottom.
- Layer in the cheese slices right on top and pour in the egg mixture. Season with salt and pepper and bake until puffy, a light golden brown, and no longer jiggly in the center, about 25 – 30 minutes. Let rest for a few minutes, slice, and serve.
Our quiche did the same thing – potatoes floated up to the top so they didn’t serve as a crust. Thoughts? Tips, Lisa? We also added some cheddar to ours.
Some may float up a little on the bottom, but should stay intact on the sides. Cheddar sounds like a good addition!
This was an easy, healthy family meal. It’s on the plain side but simple! A little nutmeg and cheddar might be good. On our dish the potato crust floated up through the quiche to make it more of a layered potato and egg frittata than a quiche with a crust. Maybe I sliced them too thinly? Thank you for sharing an easy family meal and I look forward to trying other recipes on your site!