Delicious Quiche with a Potato Crust Inspired by the Mediterranean

I've saved brunch! We adore quiche, but occasionally it seems too difficult in the morning to prepare a pie crust. The answer is potatoes! A crunchy shredded potato crust is used in this SIMPLE quiche.

The addition of fresh vegetables and kalamata olives gives this usually hearty dish characteristics with a Mediterranean flair. Make quiche, then!

How to Prepare Quiche with Potato Crust

Shredded potatoes are required for a potato crust quiche. Yukon gold retains its color better than russet, which grays more rapidly, thus we prefer them. We mix the potatoes with olive oil, salt, and pepper before pressing them equally into a pie pan after pressing the extra moisture from the potatoes.

We cut bell peppers and red onions and combine them with olive oil, dried oregano, garlic powder, salt, and pepper as the crust bakes. Once the vegetables are soft with caramelized edges, they are added to the oven party.

It's assembly time after that! Together with some finely chopped baby spinach and (optional but highly suggested) kalamata olives for saltiness, roasted vegetables are combined with eggs and dairy-free milk. After being filled with a colorful, veggie-rich mixture, the quiche is baked one last time.

Only ten minutes of chilling are required after baking to enjoy this lovely quiche. It may also be served cold or warmed up and keeps wonderfully for up to 3 days. Speaking of meal preparation GOALS!

This potato crust quiche is something we can't wait for you to try! It’s: Vibrant, Savory, Satisfying, Nourishing, Gluten-free, dairy-free and SO delicious!

A Mediterranean Style Quiche With A Potato Crust (GF)

Quiche with colorful vegetables, kalamata olives, and a simple potato crust, inspired by Mediterranean cuisine. Gluten-free, dairy-free, and utterly delicious. Contains only 10 ingredients!

• PREP TIME: 15 minutes
• COOK TIME: 1 hour 30 minutes
• TOTAL TIME: 1 hour 45 minutes
• Servings: 8 Slices
• Course: Brunch
• Cuisine: Dairy-Free, Gluten-Free, Vegetarian
• Freezer Friendly: No
• Author: Minimalist Baker

Ingredients

POTATO CRUST

• 3 cups shredded gold potatoes*
• 2 Tbsp olive oil
• 1/4 tsp each sea salt and black pepper

VEGETABLE FILLING

• 2 cups chopped bell pepper, cut into 1/2-inch squares (1 bell pepper yields ~2 cups or 240 g)
• 1/2 large red onion, halved and thinly sliced (1/2 onion yields ~1 cup or 125 g)
• 2 Tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder (optional)
• 1/4 tsp each sea salt and black pepper
• 1 cup loosely packed chopped baby spinach
• 1/2 cup sliced kalamata olives (optional)

EGG CUSTARD

• 6 large eggs (organic, pasture-raised when possible)
• 2/3 cup plain unsweetened dairy-free milk (we recommend thicker milk, like Forager Cashew Milk or homemade // or whole milk if not dairy-free)
• 1/4 tsp each sea salt and black pepper

Instructions

• Begin by preheating your oven to 425 degrees Fahrenheit (218 degrees Celsius) and lightly spraying a standard 9-inch pie pan with non-stick spray. If you're altering the batch size, adjust accordingly.
• Grate the potatoes and measure out 3 cups (again, adjust if altering batch size). Transfer the grated potatoes to a clean towel and squeeze out excess moisture. Then, add the potatoes to the pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss until evenly coated, then use your fingers to press the mixture into the pan and up the sides, forming an even layer.
• Bake the crust for 25-30 minutes or until it's lightly golden brown all over. Some of the edges may get a little crisp, but that's perfectly fine. Set aside.
• Preparing the Vegetables: Begin by chopping the bell pepper and red onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (optional), and salt and pepper. Toss everything together to coat well, then bake on a separate rack from the crust for 20 minutes, or until the vegetables are soft and golden brown. Once done, set aside.
• Lowering the Oven Temperature: Reduce the oven temperature to 350 degrees Fahrenheit (176 degrees Celsius).
• Preparing the Eggs: In a medium mixing bowl, add the eggs, dairy-free milk, salt, and pepper, and whisk well to combine. Stir in the chopped spinach and olives, then add the slightly cooled roasted bell peppers and onions, and give everything a good stir until it's evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes or until the center is set with a very minor jiggle. Once done, let the quiche cool for 10 minutes before cutting and serving.
• This delicious quiche can be kept in the refrigerator for up to 3 days. When reheating slices, simply heat them in the oven at 350 degrees Fahrenheit (176 degrees Celsius) for 15 minutes. However, note that this recipe is not freezer-friendly.

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