Quiche with a Potato Crust


Quiche with a Potato Crust

  • Servings: 6 - 8
  • Difficulty: Easy
  • Print

Cooked quiche


  • 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. 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.

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

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

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). 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.

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.

Switch the oven to 170°C.

Fill the cooked case with filling about two-thirds full and sprinkle with cheese. Mix the eggs with the cream, milk, salt and pepper. 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.

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.

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


© Alexandra Lawrence and Inspired Nourishment, 2015




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