Mediterranean-inspired quiche with Potato Crust

Brunch has been saved! Quiche is a favorite, but making a crust in the morning can be a challenge. Potatoes are the answer! This easy quiche uses a crispy potato crust.

Fresh veggies and kalamata olives bring Mediterranean-inspired flavors that brighten up this normally heavy dish. Let’s make quiche!

How to Make Quiche with Potato Crust

A potato crust quiche calls for…shredded potatoes! Yukon gold potatoes are preferred because they keep their color longer than russets, which tend to be gray. We combine the potatoes with olive oil and salt and pepper after squeezing the liquid out of them.

While the crust is baking, we chop red peppers and bell peppers and then toss them with olive oil salt, pepper, garlic powder, and dried oregano. Then, the veggies are added to the oven and baked until they’re soft with caramelized edges.

Then, it’s time to assemble! The roasted vegetables are combined with a mixture of dairy-free eggs and milk, plus chopped baby spinach (optional but highly recommended) and kalamata olives to add saltiness. The colorful, veggie-packed filling is baked into the crust.

This gorgeous quiche is only a 10-minute cooling process away after baking. The quiche can also be eaten cold or heated up. It keeps well for three days. What a meal prep goal!


3 cups of shredded golden potatoes

2 Tbsp olive oil

Use 1/4 teaspoon each of sea salt and pepper

Fillings made with vegetables

Two cups of chopped bell pepper cut into squares measuring 1/2 inch thick (1 bell pepper yields approximately 2 cups or 240g).

Half a large red onion and thinly slice it (1 cup, or 125g)

2 Tbsp olive oil

Half a teaspoon of dried oregano

1 tsp ( optional ) garlic powder

Use 1/4 teaspoon each of sea salt and pepper

1 cup of loosely packed baby spinach

1/2 cup sliced kalamata olives (optional)


Six large eggs, preferably organic and pasture-raised.

2/3 cup plain dairy-free unsweetened milk

Use 1/4 teaspoon each of sea salt and pepper


CRUST: Pre-heat oven to 425 degrees F (212 C). Lightly spray a 9-inch standard pie pan with non-stick cooking spray.

Grate potatoes and measure 3 cups (amount written in the original recipe // adjust for varying batch sizes). Transfer to a clean, dry towel and squeeze out any excess moisture. Add to pie dish and drizzle with olive. Sprinkle with salt and pepper. Use your fingers to spread the mixture evenly in the pan.

Bake for 25-30 minutes or until golden brown on all sides. It’s okay if some of the edges get a bit crisp. Set aside.

Vegetables: Chop bell peppers and red onions. Add the vegetables to a baking tray, drizzle olive oil over them, and sprinkle dried oregano and garlic powder (optional), salt, and pepper. Coat well. Bake for 20 minutes on a rack separate from the crust until golden and soft. Set aside.

Reduce the oven temperature to 350 degrees F.

Add eggs, salt, pepper, and dairy-free milk to a medium bowl. Mix well. Add the spinach and olives. Stir in the slightly cool bell peppers, onions, and. Bake the potato crust for 35-40 mins until the center has a slight jiggle.

Allow to cool for 10 mins before serving. Quiche can stay in the fridge for up to three days. Slices taste great when heated at 350 degrees F for 15 minutes. Not freezer-friendly.

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