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This Caprese quiche with potato crust is full of bright tomatoes, fresh basil, garlic, and onion. Ricotta cheese is added to the egg mixture to make this quiche extra creamy and then it is topped with mozzarella cheese. All of this is in sliced potato crust, taking this quiche to the next level. This caprese quiche is perfect for any meal of the day but is so GOOD for brunch!

Potato crusted quiches have become my favorite way to make this savory egg breakfast. It is no hidden fact that potatoes pair beautifully with eggs so it makes sense that quiche crust is always a hit! The potatoes at the top of the quiche get a little crunchy, while the potatoes under the egg remain soft.

Plus, the potato crust is so much easier compared to making a pie dough. And probably healthier than using a store-bought dough. And added bonus, it is naturally gluten-free, making it an amazing option for those who need to stay away from gluten!

If you are looking for more potato crusted quiche recipes to give a try, check out my goat cheese quiche, and feta and kale quiche. Both follow the same method with the sliced potato crust and never disappoint.

Why you will love this Caprese quiche with potato crust

Classic with a twist: Quiche is typically made with a pie crust. But this version replaces the classic pie crust with a sliced potato crust. And it’s too good not to try! The creamy egg custard pairs so perfectly with the potatoes.

Summer Flavors: This quiche is bursting with summer flavors from the fresh basil and cherry tomatoes! And although you can still make this breakfast dish year-around, it is best in the late spring and summer when basil and tomatoes are in full swing.

Delicious: This caprese quiche is packed with flavor and is just so DELICIOUS! The ingredients are simple yet pack a punch!

What you will need to make this quiche

Russet Potatoes: I have made a lot of potato crust quiches and have found that russet potatoes do the best for making a crust. You can try to use red or golden potatoes, but I found that they burned easier. I have not tested this recipe with sweet potatoes, but if you give it a try, let me know how it turns out!

Eggs: You will need six eggs to make up the creamy egg filling.

Ricotta Cheese: Ricotta is blended with the eggs to create an extra creamy quiche.

Fresh Basil: Fresh basil gives this caprese quiche a fresh and herby flavor that complements the tomatoes.

Cherry Tomatoes: Sweet cherry tomatoes create that caprese flavor profile. I have not tested other types of tomatoes with this recipe, but you could use any type of tomato you wish. I recommend staying with the smaller and sweet tomatoes, such as the cherry, grape, plum or pear tomatoes.

Onion: Adds another layer of flavor to the quiche. You can use a yellow, white or sweet onion for this recipe.

Milk: Helps create that quiche texture. I use 2 percent milk for my quiches, but you can use any percentage milk.

Garlic cloves: Adds a depth of flavor to the quiche.

Salt and pepper: Enhances the flavors of both the potatoes and egg mixture.

Mozzarella cheese: Shredded mozzarella cheese brings those caprese vibes. I recommend shredding your own mozzarella cheese as the pre-shredded cheese often has an anti-caking agent that can interfere with the cheese from melting.

Avocado Oil: A high heat oil, such as avocado oil, is needed for sautéing the onions, and coating the sliced potatoes.

Tricks and tips

You can use a mandoline or sharp knife to get the thinly sliced potatoes. When I use the madolone, I slice mine roughly 2-3mm thick. Just make sure to watch your hands when slicing and use the guard, especially towards the end of slicing the potato.
Toss the sliced potatoes and oil the pie dish to prevent the potatoes from sticking! After baking and ready to serve, carefully release the cooked potatoes on the side of the pie dish. They should not be too stuck, might just need a little encouragement to come out cleanly.
You do not need to peel the potatoes before slicing, but you can if you wish. I personally never peel the potatoes as the skin mostly blends right into the dish and it saves a lot of time! But if you are concerned about texture, go ahead and peel the skin prior to slicing.
The potatoes on the edges of the quiche will get a nice brown color, which adds some texture to this dish. But if you feel like they are getting too brown, just tent the edge of pie dish, making sure to just cover the potatoes, with foil.
You can store any leftovers in the fridge for 2-days. Reheat each slice individually in the microwave until hot.

If you give this caprese quiche with potato crust a try, let me know your thoughts in the comments below! I really appreciate your feedback.

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy cooking! I hope you love this potato crust quiche as much as we do!