Quiche with a Potato Crust

Cooked quiche

Quiche is one of my favourite go-to dishes when I need to take something savoury to a get-together. It’s light and yet still filling, and so incredibly versatile since you can put just about anything in it: spinach and feta, chicken and mushroom, roasted butternut and bacon, courgette and sweetcorn, sweet potato and goats’ cheese (a combo I tasted just the other day), and the list goes on and on…

Aside from whatever other ingredients I might have on hand, I almost always use sautéed onion (sometimes caramelised) and cheese/s of some description, which give the quiche a kind of luxurious feel (that’s the best way I can describe it). You can also use all cream or all milk if you prefer or if that’s what you have in your fridge. Obviously the more cream and less milk you use, the richer it will be.

Usually I make shortcrust pastry for the base, often with some proportion of whole-wheat flour in it, but recently I experimented with potato slices instead, which worked really well. It’s a great alternative if you prefer not to use or can’t manage wheat.

If you do want to go with a normal base though, you can either make some shortcrust pastry yourself or buy some ready-made. One of these days I’ll post my shortcrust pastry recipe here but in the meantime, you’ll easily find one in just about any good recipe book or online. You do need to pre-bake the pastry before putting the filling in (this is called ‘baking blind’), so follow the directions on the packaging or in the recipe for that.

You can of course also make a completely crust-less version and just bake the filling as is. I personally like the sense of substance some kind of crust gives though – otherwise you may as well just make scrambled egg.

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  • 2 medium potatoes
  • 1T olive oil
  • 3 eggs
  • 150ml cream + 50ml milk (or any combo of these)
  • Salt and pepper
  • Quiche filling – see suggestions below (I used onion, spinach, cheddar and feta here)
  • A little extra butter, olive oil or coconut oil to cook your filling if necessary

Some filling suggestions:

I almost always use sautéed onion and add one or more of the following:

  • Cheddar
  • Feta
  • Blue cheese
  • Goats’ cheese
  • Spinach, slightly cooked
  • Herbs e.g. basil, thyme, rosemary, coriander
  • Brinjal/aubergine slices, baked or grilled
  • Sweetcorn (from a can or from a cooked cob)
  • Butternut, cut into cubes and roasted
  • Mushroom, sliced and sautéed
  • Courgettes, sliced and sautéed
  • Cooked ham
  • Bacon, grilled and cut into small pieces
  • Cooked chicken, cut into small pieces
  • etc


Preheat the oven to 180°C and grease a 20cm quiche dish.

Peel the potatoes and cut them into thin slices.

Peel potatoes

Slice potatoes

Using a pastry brush, paint the potato slices with a little olive oil. Now layer them into the quiche dish, bearing in mind that they will shrink as they cook (I could have overlapped mine even further here).

Layer potato in quiche dish

Bake for about 30 minutes until the edges start to crisp.

Cooked potato crust

In the meantime, prepare your filling. In this case I used some onion, and some beautiful fresh spinach, which I tore into smaller pieces after I’d washed it.

Washed fresh spinach

Heat a little butter, olive oil or coconut oil in a frying pan and add the onion, cooking on low heat until soft (the longer and slower it cooks, the sweeter it will get).

Saute onion until it softens

Remove the onion from the pan and add the spinach – I also added some fresh lemon thyme. Heat gently until just cooked, which literally takes a few minutes.

Add spinach to pan

Just cooked spinach

Once the crust and filling are cooked, you can either go straight ahead with putting the quiche together, or you can prepare them the day before, then just go from here when you’re ready to cook and serve the quiche.

Filling pre-cooked and ready to go

Switch the oven to 170°C.

Fill the cooked case with filling about two-thirds full and sprinkle with cheese.

Add filling to about two thirds full

Sprinkle with cheese

Mix the eggs with the cream, milk, salt and pepper.

Mix eggs, milk and seasoning

Egg mix ready to use

Pour over the filling (add a little more milk if the mix looks too little and fork gently to mix in the extra milk). Then feel free to decorate it if you like – I used some basil leaves here.

Add egg mix and decorate

Move the dish very carefully to the oven so the filling doesn’t slop over the edges (especially if you’re using proper pastry – slopping makes it soft rather than crispy).

Bake 30 – 40 mins till lightly browned and just starting to puff up in the centre. The centre should rise slightly in oven, then fall again when it starts to cool.

Cooked quiche

Remove from the oven and serve hot, warm or cold with a salad and/or crusty bread.


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© Alexandra Lawrence and Inspired Nourishment, 2015


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