Potato Crust Goat Cheese Quiche

There is no denying I love potatoes in every form. So when I was trying to come with ideas on how to create more delicious potato recipes, I had an idea to turn the tasty vegetable into a crust for a quiche. And it was a winner! This potato crust goat cheese quiche is a must try!

When making this classic recipe with the potato crust twist, there are some helpful tips have learned!

1. Use russet potatoes for the crust. I have tried red potatoes and the results were not the same. They did not hold the shape well and burned on the top edge. You can use them in a pinch, but russets will give the best results.
2. Make sure to grease your pie pan AND toss the sliced potatoes in oil. Your potatoes will stick to your pie dish if you skip this step.
3. Don’t skip prebaking the potatoes in the pie pan before adding the egg and veggies. This will ensure your potatoes cook thoroughly and get slightly crispy on the edges.
4. The edges of the potatoes will get crispy, but if you feel like they are starting to get burned or too browned for your taste, tent the edge of the pie pan when notice the tops getting too brown.
5. I love the veggies with the goat cheese but feel free to mix it up to your personal taste!
6. A mandolin slicer will works best for slicing the potatoes to get an even and thin cut. I have used the thinnest and second thinnest setting and it has turner out great.
7. Left overs can be stored in the refrigerator for 2-3 days. The potatoes will loose some of that crispy texture but it still taste amazing when reheated.

And that’s it! I hope you all love this one as much as my family does. If you make this quiche, be sure to let me know how it turned out in the comments and tag me on Instagram so I can see your creations. From my kitchen to yours, happy cooking.

Potato Crust Goat Cheese Quiche

Saraladenberger

A veggie loaded goat cheese quiche with a potato crust

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Ingredients

  

• 1-2 large Russet Potatoes thinly sliced
• 3 Tbsp. Oil such as avocado oil, divided
• 1 onion chopped
• 1 C. Spinach chopped
• Salt and pepper
• 2 Garlic cloves minced
• 1 Zucchini chopped
• Handful of Asparagus cut into small pieces
• 6 eggs
• 6 oz Goat cheese
• 1/2 C. Parmesan cheese shredded
• 1/2 C. Milk
• 1/2 tsp. Oregano

Instructions

 

• Preheat oven to 375 degrees F. Toss the sliced potatoes into a bowl with 2 Tablespoons of oil and some salt and pepper to taste. Taking one slice of potato at a time, start lining the edges of a pie pan, making sure the potatoes are slightly over lapping each other. Once the edges are lined, start laying the potatoes on the bottom of the pie dish, starting on the outside edge and working your way in, again making sure to overlap the potatoes slightly. Once done, place the potatoes in the oven for 20 minutes. While the potato crust is in the oven, heat the remaining 1 Tablespoon of oil in a skillet. Add the zucchini, onion, asparagus. Sauté veggies for 4-5 minutes or until they just start to become tender. Stir in the garlic and cook 1-2 more minutes. Remove from heat and stir in spinach, salt, pepper and oregano.
• In a large bowl, combine the eggs, salt, pepper and milk together. Whisk until combined. Stir in goat cheese.
• When the potato crust in done, pour the sautéed veggies into pie pan and spread them out evenly. Top with the egg and goat cheese mixture. Sprinkle on the shredded Parmesan cheese. Place in the oven for 30-40 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!