Our Potato Crusted Quiche is a dish that looks like you put in a lot more time and effort than you really did. The potato crust is unusual but the perfect match for eggs, cheese, and broccoli. It’s also a great way to use up more of your spring egg bounty, no matter what kind of poultry you keep. As usual, we include gluten and dairy free substitutions.
We talk you through making this Potato Crusted Quiche in Epoisode 287 of our podcast. If you enjoy this dish, you may also like our recipes for Crustless Turkey Egg Quiche and Spring Quiche.
Ingredients
Potato Crust
1.5 lbs of white or gold potatoes – either boiled or steamed until fork tender
Olive Oil for drizzling
1/2 tsp salt
Filling
6 large chicken or duck eggs or 2 goose eggs
1/2 cup ricotta, dairy free ricotta, or cottage cheese
2/3 cups shredded cheese or dairy free cheese of choice
2 cups finely chopped broccoli florets
3 tbsp milk or dairy free milk
1/2 tsp salt
1/2 tsp black or white pepper
1/2 tsp garlic powder
Optional: mixed fresh herbs like parsley, dill, or chives, finely chopped
Directions
Preheat the oven to 400 F
Transfer the potatoes to a well greased or sprayed 10-12″ deep dish pie plate. Using the bottom of a glass, gently smash the potatoes to fill the bottom of the dish, pushing them upwards towards the edge of the dish to create a crust. Lightly drizzle with olive oil and sprinkle with the salt and some of the chopped herbs.
Blind bake the crust for 20 minutes, then remove from oven and reduce the oven temperature to 375 F.
Prepare the filling while the crust is baking. In a large bowl, whisk together the eggs, ricotta, shredded cheese, chopped broccoli, milk, spices, and the rest of the optional fresh herbs. Stir until the filling is well mixed and smooth.
Remove the crust from the oven and pour the filling into the dish.
Bake for another 35 minutes, until the filling is set. If desired, you can put the quiche under the broiler for 2 minutes or so at the end of the bake to give the potatoes some extra browning and crispiness.
Let sit for 10 minutes, then serve and enjoy!