Potato Crusted Quiche

I usually have a show I watch whenever I want to watch TV and a separate show to watch as I’m falling asleep, usually something that requires less mental effort to watch and that I’ve seen before. Lately, I’ve been watching Nadiya Bakes as my falling asleep show but it hasn’t been working because I just love her so much! On a recent episode that I watched she made a quiche with a potato crust and I just had to try it out for myself and it’s so good! Y’all know how I feel about quiche and frittatas, but this takes it to a whole other level.

The Recipe

For this quiche, I added an extra level of effort with the potato crust but it really couldn’t be simpler! And for the flavors, I had some italian sausage hanging out in the freezer and some bell peppers to use up, so it really made itself.

  • the potato crust – it adds some extra cooking time, but is so much less fiddly than a typical pie crust! the trick here is to make sure you squeeze as much water as humanly possible out of the grated potato so that you get the nice crisp exterior. after that, just get it as evenly spread out in the pan as possible before moving on to making your fillings!
  • the filling – I went with a sausage / bell pepper / onion / mozzarella cheese filling because it’s what I had on hand and also flavors that I love, especially with some potato goodness thrown in. as with all my quiches and frittatas, I made sure everything was fully cooked before going into the quiche so it didn’t add extra liquid or end up undercooked in the final dish
  • the egg custard – most quiches have a much lower egg to milk ratio than I do here. Honestly, it’s all about personal preference! I like more egg both because of the firmer texture but also because it fills me up more so I don’t end up super hungry by 2pm when I have this for lunch. play around with the ratio and use whatever you like best!

Storage and re-heating

As with most quiches, I prefer to re-heat this in the oven rather than the microwave so that you keep some of the crispiness on the crust. It was never be as crispy as when you first bake it, but it does help! However, the microwave works perfectly as well, just have realistic expectations. Either way, it’s going to be absolutely delicious.

Variations

The sky is the limit here! Switch up the filling to have whatever meat/veg/cheese/herb combination makes you happy.

  • the veg – switch up what veggies you put in! you can even use potatoes which is so fun. just make sure that whatever you use is pre-cooked so that it is fully cooked in the final result and doesn’t add too much moisture to the party
  • the flavorings – use whatever spices or herbs go with the flavor story you’re trying to tell!
  • the egg custard – like I mentioned above, mix up the egg to milk ratio to find what is the perfect texture for you! I like mine very egg heavy, but to each their own

While this is the first time I’ve shared a recipe with this potato crust, you could use the filling from my caramelized onion and veggie frittata with the potato crust and I bet it would be delicious.

That’s it from me! I hope you all have an amazing week and delicious food to go with it 🙂

Potato Crusted Quiche
Yield: 5-6 servings

Potato Crusted Quiche

Prep Time: 20 minutes
Cook Time: 50 minutes
Additional Time: 5 minutes
Total Time: 1 hour 15 minutes

This potato-crusted quiche is a game changer! The potato adds even more flavor to an already flavorful dish full of sausage, peppers, onions, and cheese. Its the perfect recipe for meal prep, a weeknight dinner, or brunch!

Ingredients

for the potato crust

  • 2 large russet potatoes
  • 1 egg
  • 60 g (1/2 cup) flour
  • 2 tsp salt

for the filling

  • 2 tsp oil
  • 1/2 lb italian sausage
  • 1 tsp red pepper flakes, optional
  • 1 bell pepper, cubed
  • 1/2 onion, sliced
  • salt and pepper to taste
  • 4 oz shredded mozzarella cheese

Instructions

  1. prep: preheat the oven to 400* and grease a 9 inch pie plate. set aside
  2. make the potato crust: using the large holes of the box grater, grate the potatoes onto a clean kitchen towel. wring out as much water as possible, then transfer into a bowl. add the remaining crust ingredients and mix until well combined
  3. transfer the crust mixture into the prepared pie plate. spread it out and up the sides to create an even layer of the potato mixture throughout the whole pan. bake in the preheated oven for 20 minutes or until just becoming brown. decrease the oven temperature to 350*
  4. make the filling: while the crust bakes, heat a large pan over medium high heat and add the oil and the sausage in an even layer. let cook for 4-5 minutes until the meat has browned, then flip and let brown for 4-5 minutes on the other side. using a wooden spoon or potato masher, break up the meat into small pieces and cook until no pink remains. remove the meat from the pan, leaving any remaining fat
  5. reduce the heat to medium and add the bell pepper and onion to the pan along with salt and pepper to taste. cook for 5-7 minutes until the onion is translucent and the bell peppers are soft.
  6. assemble and bake: add the cooked sausage, peppers, and onion to the cooked crust and top with the cheese. thoroughly combine the eggs, milk, and salt and pour over the filling. carefully transfer to the 350* oven and bake for 35-40 minutes until there is just a slight wobble in the middle of the quiche
  7. enjoy! let cool slightly and enjoy immediately or cool completely and store, wrapped in plastic wrap in the fridge, for up to 5 days.

Notes

For variation ideas as well as storage and reheating tips, see the post above.

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