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!
6 thoughts on “Quiche with a Cheesy Potato Crust (Gluten-Free)”
Hi, I made this for the first time today for a early morning gathering tomorrow. I’m wondering what the reheating instructions would be?
Hi Claire, sorry we can’t always respond back in real time, but you can reheat in the oven at 350 for about 15-20 minutes. Make sure to bring it to room temp before putting it in the oven. – Nicole
This is good but I’d add some spinach or other vegetable in the middle for some color and nutrition. Maybe use a gruyere or fontina cheese in place of the Swiss. Swiss doesn’t melt as well.
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!