86% would make this again

Potato Pie Crust Quiche

Q: What’s the best crust for a quiche?

A crispy potato crust is a delicious twist and makes the whole thing feel extra cozy and hearty. You can also use a classic buttery pastry or even a hash brown base if you want something fun and golden on the edges. The potato crust is one of the best ways to make this pie because of its simplicity, taste and how easy it is to make a great tasting meal. It's also gluten free because it doesn't require a traditional pie crust which also requires a little more skill to cook it correctly to get it right.

Q: How many eggs to use in a quiche?

For an 8 or 9-inch round pan, 3 to 4 eggs usually gives the perfect texture. It sets up nicely while staying soft and tender inside.

Q: How to make the quiche crust?

If you’re using potatoes, just smash the boiled potatoes with the bottom of a glass into the base of your pan with a drizzle of oil and bake slightly before adding the filling. For a traditional pastry, roll out the dough, fit it into the pan and blind bake it to keep things from getting soggy.

Q: What is the secret to a good quiche?

Balance is everything. You want enough egg to hold everything together, a rich mix of fillings and just the right baking time so it stays creamy without being overdone or undercooked.

Q: Why is the egg filling of my quiche runny?

It probably needed a little more time in the oven, or there might have been too much liquid from veggies like tomatoes or spinach. Try sautéing or draining your veggies first and bake until the center doesn’t jiggle when you shake the pan.

Q: What temperature should I bake my quiche at?

375°F (190°C) is the sweet spot. It cooks the filling evenly and gives you a lightly golden top without drying it out.

Vish G

July 26, 2025

This Potato Pie Crust Quiche is the ultimate comfort dish with a golden potato base that’s crispy on the edges and creamy inside. It’s packed with eggs, cheese and colourful veggies for a meal that’s both hearty and wholesome. Whether it’s breakfast, lunch or dinner this bake fits the moment and gives that classic signature quiche flavour that we all love.

PREP TIME

10 MIN

COOK TIME

35 MIN

SERVINGS

Ingredients

5 medium boiled potatoes, washed, unpeeled and smashed
1 tsp oil (olive or neutral)
1/2 tsp sea salt (or to taste)
1 handful of fresh spinach
1 handful of cherry tomatoes, chopped
1 handful of bell peppers, chopped
3 large eggs, whisked
1 handful of shredded cheddar cheese
1/8 teaspoon ground nutmeg
¼ tsp pepper
Optional: ½ tsp fresh thyme OR ¼ tsp dried thyme
1 small clove garlic minced or ¼ tsp garlic powder

Instructions

Preheat your oven to 375°F (190°C).
Lightly oil an 8 or 9-inch round baking pan.
Smash the boiled unpeeled potatoes evenly in the base of the pan, pressing them down to form a bottom layer.
Sprinkle lightly with oil and a pinch of salt.
Scatter the spinach, chopped cherry tomatoes, and chopped bell peppers evenly over the potatoes.
Season the eggs with salt, pepper, nutmeg and minced garlic and mix. Pour the whisked eggs evenly across the mixture, allowing it to fill the gaps and coat the ingredients.
Sprinkle the cheddar cheese evenly over the top.
Bake in the preheated oven for 30–35 minutes, or until the top is golden and the center is set.
Let it cool slightly before slicing and serving.