Here’s our favorite quiche recipe, adapted from the “Three Spring Quiches” recipe in Simply in Season.
Crust:
3 C grated potato
3 T olive oil
salt, to taste
Press into a pie pan and bake at 425, until just started to brown, about 15 minutes.
Milk/Egg Mixture:
3 eggs, beaten
1 C milk
salt and pepper, to taste
Mix together and set aside.
Filling:
This is where you can get creative! We generally start by sauteing leeks or onions, add garlic, and then add whatever vegetables or meat you want to put in. This week’s edition was onion, garlic, shitake mushrooms, Swiss chard, and broccoli. Bacon or sausage is delicious. Leeks make it extra special. We always like the editions with mushrooms the best. Add a few red pepper flakes if you like it spicy.
Make the quiche:
1 C grated cheese (this time we used cheddar but Swiss or feta is also good)
In the potato crust, layer about half of the cheese, all the filling, and then pour in the milk/egg mixture. The milk will go through the potato crust (so this is different than a flour crust) but it’s delicious! Sprinkle with the remaining cheese. Bake at 425 for 15 minutes and then reduce the heat to 350 and bake for an additional 30 minutes (or so) until deliciously toasty brown. Let rest for a few minutes and then serve.
Enjoy! One quiche will make four generous portions.
Salmon and Souvlaki 
This looks delish! Ty for sharing!
Or we could make quiche on Saturday! This looks great!
Looks fabulous! I may make this for our next family breakfast! (New Sunday morning tradition around here)
Thank you for posting! LOVE the potato crust idea. And I appreciate knowing the egg/milk ratio. I often make quiche to “clean out” my veggie and cheese drawers at the end of the week/month and have had a few mishaps. 🙂 This recipe will really help that from happening again!
What a beautiful quiche, Laura! I’ve only made the potato crust a couple times, but I remember the delicious crispiness!
i love the shredded potato crust, though mine tends to look a bit grey sometimes. yours is beautiful
I’m glad quiche is so popular everyone! The best part about this is the crispy potato pieces around the edge of the crust. And Meggan – our potatoes did get gray – you just can’t see it in the picture!