Name: Potato Crust Quiche
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups grated potatoes (russet preferred); 1 tablespoon olive oil (or avocado oil, coconut oil, or melted butter); 6 large eggs (or a mix with egg whites); 1/2 cup almond milk (or milk of choice); 1/2 cup chopped onion; 1 cup fresh spinach; 1/2 cup chopped bell peppers; 1/2 cup halved grape tomatoes; 1/2 cup chopped mushrooms; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder

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This Potato Crust Quiche is one of my favorite ways to enjoy a hearty, high-protein breakfast that doesn’t skimp on flavor. A crisp, golden potato crust hugs a savory mix of eggs and colorful vegetables, making it perfect for everything from Sunday brunch to weekday meal prep. It’s naturally gluten-free, loaded with nutrients, and comes together with minimal fuss and under ten simple ingredients.

Potato Crust Quiche

Why You’ll Love This Recipe

I love this quiche because it breaks the mold of boring breakfasts. The potato crust gives a satisfying crunch, and the mix of veggies adds freshness and texture. It’s incredibly versatile—I switch up the ingredients based on what I have in the fridge. It’s also meal prep friendly. I bake it once and enjoy it for days. Plus, it’s dairy-optional and gluten-free, which fits well with my clean eating goals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

grated potatoes
olive oil (or avocado oil, coconut oil, or melted butter)
eggs (whole eggs or a mix with egg whites)
almond milk (or any milk of choice like whole milk or oat milk)
onion
spinach
bell peppers
grape tomatoes
mushrooms
salt
black pepper
garlic powder

Directions

I start by preheating the oven to 450°F and greasing a glass pie plate with oil spray.
Then, I grate the potatoes and squeeze out as much moisture as possible using a dish towel.
I toss the grated potatoes with olive oil and press them into the pie plate to form a crust.
I bake the crust for 20 minutes, or until the edges turn crispy and golden brown.
While the crust is baking, I whisk together the eggs and almond milk.
I chop the vegetables and stir them into the egg mixture along with salt, pepper, and garlic powder.
Once the crust is ready, I pour in the egg and veggie mix and bake for another 20 minutes.
I let it cool for about 10 minutes before slicing and serving.

Servings and timing

This recipe makes 6 servings and takes about 10 minutes to prep and 40 minutes to cook, with a total time of 50 minutes. It’s perfect for feeding a small family or prepping breakfasts for the week.

Variations

Vegetables: I love mixing it up with broccoli, kale, or zucchini. Just keep the total volume to about 1½ cups (excluding spinach).
Potatoes: Russets work best for that crispy texture, but I’ve also used red potatoes and sweet potatoes. Frozen hash browns (thawed and squeezed dry) are a time-saving swap.
Cheese: When I’m not keeping it dairy-free, I add goat cheese or parmesan for extra flavor.
Meat: I’ve added cooked sausage for extra protein, and it pairs wonderfully with the veggie and egg base.
Milk: Any milk works fine—almond, oat, whole, or even coconut.

Storage/Reheating

Refrigerator: I store leftovers in an airtight glass container in the fridge for up to 4 days.
Freezing: I haven’t frozen it yet, but it should freeze well. I’d recommend wrapping slices tightly and placing them in a freezer-safe container.
Reheating: I prefer reheating in the oven or toaster oven at 350–375°F for about 5–8 minutes. It keeps the crust crispy. I avoid microwaving it since eggs can get rubbery.

FAQs

Can I use egg whites instead of whole eggs?

Yes, I can substitute some or all of the eggs with egg whites, especially if I want a lower-fat version. Just keep in mind that the flavor may be milder without the richness of the yolks.

Do I have to sauté the vegetables before baking?

I don’t sauté the veggies for this recipe, but I can if I want to enhance their flavor or soften firmer vegetables like broccoli or carrots.

Can I make this quiche ahead of time?

Yes, I often bake it the night before and store it in the fridge. It reheats beautifully, which makes mornings much easier.

What’s the best type of potato to use for the crust?

I prefer russet potatoes because they get the crispiest, but I’ve also had success with red and sweet potatoes. Just be sure to squeeze out the moisture.

Can I make this in muffin tins or ramekins?

Technically yes, but I find it to be a lot more work. Sticking with a pie plate is much simpler and more efficient for baking and cleanup.

Conclusion

This Potato Crust Quiche is everything I want in a breakfast—flavorful, nourishing, and flexible. I can use up leftover veggies, switch up the proteins, and still end up with a meal that feels a little fancy without much effort. Whether I’m prepping ahead for the week or serving brunch guests, this quiche always delivers.