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Potato-Crust Mediterranean Quiche

Crispy Potato-Crust Mediterranean Quiche You'll Adore

This Potato-Crust Mediterranean Quiche is a deliciously unique, gluten-free option that features a crispy potato base and a flavorful filling packed with Mediterranean goodness.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potato Crust
  • 4 medium Potatoes Sebago or Yukon gold recommended
  • 1 teaspoon Salt
  • 3 tablespoons Butter or Duck Fat Can substitute with olive oil
  • 2 whites Egg Whites For brushing on crust
For the Filling
  • 4 large Eggs
  • 1 cup Heavy Cream Can substitute with half-and-half
  • 1 cup Gruyère Cheese Can substitute with Swiss or mozzarella
  • 1 cup Feta Cheese Can substitute with goat cheese
  • 1 cup Roasted Capsicum Fresh bell peppers can be used
  • 2 cups Fresh Spinach Can use frozen spinach if properly drained
  • 1/2 cup Olives Kalamata or green are preferable
  • 1/2 cup Sundried Tomatoes Fresh tomatoes may be used with moisture managed
  • 1 teaspoon Oregano Can substitute with fresh herbs like basil or thyme
  • to taste Pepper
Optional Toppings
  • to taste Fresh Herbs For garnish
  • 1/4 cup Additional Cheese Parmesan or extra Gruyère for topping

Equipment

  • 9-inch quiche tin

Method
 

Step-by-Step Instructions
  1. Begin by peeling and coarsely grating the starchy potatoes, tossing them with salt and letting them sit in a colander for 15 minutes.
  2. After draining, squeeze out remaining moisture, grease a 9-inch quiche tin with butter or duck fat, and firmly press the grated potatoes to form a crust.
  3. Preheat your oven to 200°C (400°F) and bake the crust for about 20 minutes until golden brown. Brush with egg white and bake for an additional 3 minutes.
  4. While the crust is baking, whisk together the eggs and heavy cream, then mix in the cheeses, veggies, olives, sundried tomatoes, oregano, and pepper.
  5. Pour the filling into the baked crust, lower the oven temperature to 180°C (350°F), and bake for 25-35 minutes until set.
  6. Allow the quiche to rest for 60 minutes after baking before serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Customize with seasonal vegetables or different cheeses. Store leftovers in an airtight container for up to 3 days.

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