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This potato shell quiche totally changed how I do breakfast with its ideal mix of crunchy potatoes and filling that's loaded with protein. Now it's my favorite thing to make for weekend brunches cause it wows everyone while being surprisingly easy to put together.
I came up with this idea when I was having friends over for brunch who all had different food needs. The potato crust was my answer to make everyone happy, and it turned out people liked it way better than regular pie crusts. Everyone asks for it whenever we get together now.
Essential Ingredients
- Potatoes: Go for starchy ones like russets if you want the crunchiest crust possible
- Olive oil: Sticks the potato crust together and makes it turn golden brown
- Eggs: Give the quiche its form and protein; grab the freshest ones for best taste
- Almond milk: Makes everything lighter than regular milk and works for dairy-free folks
- Onions: Create a tasty base that spreads through the whole quiche
- Spinach: Adds loads of good stuff and shrinks perfectly into the egg mix
- Bell peppers: Bring a sweet crunch and bright colors to the dish
- Grape tomatoes: Pop with juicy flavor while baking
- Mushrooms: Add that rich, savory taste that makes everything balanced
- Salt and pepper: Boost all the flavors without taking over
- Garlic powder: Gives extra flavor without being as strong as fresh garlic
Simple Cooking Steps
- Get Your Potato Crust Ready:
- The magic happens when you grate fresh potatoes. After grating them, you've gotta squeeze out all the water using a clean kitchen towel. This step can't be skipped if you want a crispy crust that isn't soggy. Mix with olive oil to help everything brown up nicely.
- Shape and Start Baking the Crust:
- Push the grated potatoes firmly along the bottom and sides of your pie dish, making sure it's about ¼-inch thick everywhere. You need to bake it by itself first at high heat so it gets sturdy enough to hold all the egg filling without getting mushy.
- Mix Up Your Filling:
- Beat those eggs until they're a bit bubbly for a fluffier quiche. Then carefully stir in your chopped veggies so they don't break up and they spread out evenly in the finished dish.
- Put It All Together and Bake:
- Pour your egg mix slowly into the potato shell so you don't mess up those nice edges. The cooler oven for the second bake lets the eggs set up without getting tough.
- Let It Sit Before Eating:
- You really need to wait those ten minutes. This isn't just being picky – the eggs need time to firm up so you can cut nice slices that look good on the plate.
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I stumbled on this potato crust idea after playing around with hashbrown breakfast bakes. The first time I tasted how the potato edges got all browned and crispy against the glass pie dish, making this awesome contrast with the soft eggs, I knew I'd hit on something really good. Now my family compares all other quiches to this one.
Prep Ahead Ideas
You can make this quiche up to three days before you need it. Just cover it and keep it in the fridge, then warm up slices in a 350°F oven for about 10 minutes. The potato crust stays surprisingly crisp, unlike regular pie crusts that get all soggy when stored. If you need to keep it longer, wrap single slices in plastic and foil, then freeze them. Let them thaw in the fridge overnight before heating them up.
Different Veggie Ideas
What's great about this dish is you can throw in whatever veggies you've got. In summer, I love using fresh zucchini, corn, and basil. When fall comes around, I switch to butternut squash, sage, and onions that I've cooked down. Winter versions might have roasted brussels sprouts and leeks. Just keep the total amount of veggies the same so everything cooks right. Always cook watery veggies like zucchini or mushrooms first to get rid of extra moisture before mixing with the eggs.
Customizing Your Quiche
While this version stays paleo and Whole30 friendly, you can definitely change it up. Adding cheese takes it to another level—try sharp cheddar for a classic taste or goat cheese for something tangy. Regular milk works fine instead of almond milk. If you want meat, cooked bacon, sausage, or ham mix in great with the veggies. Just remember to fully cook any add-ins before they go into the egg mixture.
What To Serve With It
For a really nice brunch, serve this quiche with a simple arugula salad with just lemon and olive oil on it. The peppery greens go really well with the rich eggs. Some fresh fruit on the side adds a sweet touch. If you're having it for dinner, roasted veggies or a thick soup make great partners. The quiche tastes good even at room temperature, so it's perfect for picnics or when you're setting out a buffet.
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Frequently Asked Questions
- → How can I make the potato base crunchier?
For a crispy potato base, use a towel to squeeze out as much liquid as possible from the grated potato. Pre-baking it at 450°F for around 20 minutes before adding anything helps too!
- → Can I swap out the veggies?
Of course! Try zucchini, mushrooms, onions, spinach, or bell peppers. Just stick to about 1.5 cups total for an 8” pie plate.
- → Any other milk substitutes I can use?
Almond milk is paleo/Whole30-friendly, but if that doesn't matter, regular, oat, or soy milk also work great.
- → Can I add cheese for extra flavor?
Absolutely! Add something like goat cheese or parmesan on top or in the mixture for more taste, unless you're following paleo or Whole30 rules.
- → What’s the best way to keep leftovers?
Store extras in an airtight container and pop them in the fridge. Eat within 3 days, reheating in the microwave or oven before enjoying!
- → How big is a serving?
This dish makes about 6 portions. Doubling the recipe and using a bigger pie plate is great for feeding a larger group!