Every once in awhile you meet a person (or a recipe) with perfect poise; no matter the topic (or occasion), these all-around champions strike just the right chord with their audiences. These encounters inevitably leave one feeling enriched by the experience. It’s a pleasure to spend time in their company. This dish is just that kind of recipe.

No matter what occasion you have in mind, this Potato Crust Quiche can step in with perfect grace. Looking for a way to indulge in a savory pie without the hassle of rolling out a crust? This is a good place to start.

Need to find a gluten-free or vegetarian dish? Here you go.

Want a do-ahead centerpiece dish for brunch? No sweat.

When Passover rolls around, looking for something different for dinner? Depending on how you observe the holiday, this could potentially make for a delicious meal by substituting matzo meal for the flour. 

For the meat and potato crowd, all you have to do is add some ham or sausage and you have an all-in-one main dish.

Sold? It’s really very easy. Here we go.

Grease a 9” pie pan that’s at least 2” deep. Preheat the oven (450°F). We’ll make the crust first. Grate the potatoes and press out the extra water.


Now combine the dry ingredients: flour (or matzo meal), onions, salt, herbs.


Add the drained spuds, mix everything up, and put into the pie plate.


Now press the crust into place.


Into the oven for 25 minutes. At this point, most of the extra water has cooked away; we’ll brush the crust with some oil for flavor and to help the potatoes get crisp.


While the crust is finishing up, we can get the filling going. I’m using leeks and mushrooms here...


...but there’s plenty of room in this recipe to make use of what’s around, or swap something you like in their place. Spinach and peppers? Sure. Diced ham and artichokes? No problem. Sun-dried tomatoes and feta with olives? By all means.

The timer for the crust has gone off. I’ve taken it out of the oven and put it on the counter, waiting for the filling; meanwhile, I turned the oven down to 350°F. Once the vegetables are nestled comfortably in their new home, the cheese goes on top.


Beat the eggs, milk, and Worcestershire together, and pour them slowly over the filling, giving the liquid time to fill in all the gaps. Now it’s back to the oven for 25 to 30 minutes. Looks yummy, yes?


After this dish is baked, it can be cooled, refrigerated, and reheated as needed, either whole or by the slice. If you’re reheating it whole, it will need at least 25 minutes at 350°F.

If you wanted to break the preparation up into smaller chunks of time, you can do the crust at one time, and the filling and final bake at another.

Read, review, and rate (please!) our recipe for Potato Crust Quiche. We’re eager to know how you'll make it your own!

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About Susan Reid

Susan Reid is a chef, baker, teacher, writer, and swimmer. She’s been cooking since her mother drafted her to make appetizers for family dinner parties at the age of 12. Like most liberal arts majors (Bates College), she ran away from home after graduating. After landing in Chicago, she backed into ...
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