For an extra layer of flavor, sauté the mixed vegetables with a clove of minced garlic and a tablespoon of olive oil before adding them to the quiche. Feel free to substitute the Cheddar cheese with your favorite variety, such as Gruyere, Monterey Jack, or Parmesan. If you don't have evaporated milk on hand, you can use half-and-half or whole milk, but the texture of the filling may be slightly different. To prevent the potato crust from sticking, you can lightly dust the greased pie plate with flour or bread crumbs before adding the mashed potatoes.
Potato Crust Quiche
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS30
A delightful twist on the classic quiche, this recipe uses a creamy, flavorful mashed potato crust instead of traditional pastry. Packed with colorful vegetables and topped with a cheesy, custardy filling, it's a comforting and satisfying dish perfect for brunch, lunch, or a light dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol99 mg
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Fiber5 g
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Protein11 g
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Saturated Fat9 g
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Sodium211 mg
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Sugar3 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Potato Crust: Place the potatoes in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain well and return to the pot. Add the butter and mash until smooth and creamy. (Total time: 25 minutes)
02
StepPreheat and Prepare: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate or quiche dish. In a mixing bowl, whisk together the eggs and evaporated milk until well combined. (Total time: 5 minutes)
03
StepAssemble the Quiche: Spoon the mashed potatoes into the prepared pie plate, using the back of a spoon or your fingers to evenly distribute the potatoes across the bottom and up the sides, creating a crust approximately 1/2-inch thick. Distribute the thawed and drained mixed vegetables evenly over the bottom of the potato crust. Sprinkle the shredded Cheddar cheese over the vegetables. Gently pour the egg mixture over the vegetables and cheese. Sprinkle the bread crumbs evenly over the top, and season with salt and pepper to taste. (Total time: 15 minutes)
04
StepBake: Bake in the preheated oven until the filling is set and a knife inserted into the center comes out clean, 40 to 50 minutes. If the crust begins to brown too quickly, tent the quiche loosely with aluminum foil during the last 15 minutes of baking. (Total time: 50 minutes)
05
StepCool and Serve: Remove the quiche from the oven and let it stand for about 10 minutes before slicing into wedges and serving. This allows the filling to set further and makes it easier to slice. (Total time: 10 minutes)
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Deondre White
Jun 22, 2025David L: I was skeptical about the potato crust at first, but it turned out amazing. My kids loved it!
Velva Nikolaus
May 16, 2025Sarah M: This quiche was a huge hit at my brunch! The potato crust is so clever and adds a wonderful texture.
Bernard Schmidt
Mar 10, 2025Emily R: I added some chopped bacon to the filling, and it was absolutely delicious!
Maryse Feil
Mar 9, 2025Michael B: Great recipe! Easy to follow and very satisfying. I'll definitely be making this again.
Jaylin Crona
Feb 13, 2025Kevin G: A comforting and hearty dish that is perfect for a cold evening.
Makenna Feeney
Jan 23, 2025Jessica P: The potato crust is a game changer! So much better than a traditional pastry crust.