This gluten-free potato crust quiche with kale and feta is delicious twist on the classic quiche. Thinly sliced potatoes make up the “crust” on this savory breakfast or brunch dish, and then is filled with fluffy eggs, fresh veggies, feta and parmesan cheese. The quiche is light, flavorful and is perfect to make for the family or guest.
The first time I tried a potato crusted quiche, I was blown away. I love quiches and we often make them for not only breakfast but dinner as well. They are packed with protein and vegetables, which makes them a filling and healthy meal any time of the day. And when the traditional pie crust is replaced with the seasoned sliced potatoes, the results are truly next level. I have made my goat cheese potato crusted quiche so many times and it always a huge hit. So, I had to create another version of one of our favorite dishes. And it did not disappoint.
The creamy feta combined with the kale, onions, garlic, bell pepper and parmesan cheese are too GOOD with the eggs and potatoes. It blends together into a savory bite of goodness that guarantees there will be no leftovers! This potato crust quiche with kale and feta is now on rotation for breakfast and dinners because we love it so much!
Why this potato crust quiche with kale and feta works
Simple and delicious: This quiche uses seasonal and easy to find ingredients. Although it takes some time to make this tasty brunch or breakfast dish, it really is pretty easy! The end result is beyond delicious, and all the flavors work so beautifully together!
Thinly sliced potatoes: Having thinly sliced potatoes and pre-baking them before adding in the veggies and egg mixture will ensure that they cook all the way through.
Gluten-Free: Whether you are gluten-free or not, this potato crust quiche is worth a try! Because the pie crust in replaced with the seasoned potato slices, it turns this classic dish into a gluten-free meal. We are not gluten-free in our house, but I really appreciate that it sneaks in more vegetables and is a healthier alternative to a pie crust. Plus, it tastes amazing with the fluffy egg filling!
Tips and tricks to making this kale and feta quiche
- 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.
- Make sure to get the potatoes sliced as thin as you can. I use the thinnest setting on my mandoline slicer. Just make sure to watch your hands when slicing and use the guard, especially towards the end of slicing the potato.
- 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.
Ingredient Substitutions and Variations
Kale: Spinach would make a great replacement for the kale.
Feta: If you need to swap out the feta, goat cheese is a great choice as a replacement! The creamy texture is similar, and it complements the other flavors in the dish.
Dried Thyme: You can opt for fresh thyme is place of the dried thyme if you wish. Use a little more, roughly 2 teaspoons of fresh thyme, if making this change. You can also not use thyme at all and replace it with oregano if you wish.
Parmesan Cheese: The parmesan cheese can be replaced with a Romano cheese or Asiago cheese. Try to avoid using pre-shredded cheese if possible. The pre-shredded cheeses are often coated with an anti-caking agent that can interfere with cheese melting.
Russet Potatoes: I have tried to make this recipe with other types of potatoes, such as red and sweet, but I have never had the same success as I have with the russets. I highly recommend using russets in this recipe for best results!
If you give this potato crust quiche with kale and feta a try, I would love to hear your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram with your creations!
From kitchen to yours, happy cooking! I hope you love this quiche as much as we do!
Potato Crust Quiche with Kale and Feta
Ingredients
- 1-2 Large Russet Potatoes washed and thinly sliced
- 6 Eggs
- 1 tsp. Dried thyme
- 1 Bell pepper diced
- 1/3 C. Feta
- 1/2 C. Parmesan cheese shredded
- 1/2 C. Kale finely chopped
- Salt and pepper to taste
- 1/2 of a yellow onion diced
- 2 Garlic cloves minced
- 1 C. Milk
- 3 Tbsp. Avocado oil divided
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 an oiled 9-inch pie dish, 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 20-25 minutes.
- While the potato crust is in the oven, heat the remaining 1 Tablespoon of oil in a skillet. Add the onions and bell pepper. Sauté for 5-6 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 salt, pepper, kale, and thyme.
- In a large bowl, combine the eggs, salt, pepper and milk together. Whisk until combined.
- When the potato crust is done, pour the sautéed veggies into dish and spread them out evenly. Sprinkle the feta cheese over the top. Pour the egg mixture on top. Sprinkle the Parmesan cheese over the egg mixture evenly.
- Place in the oven for 30-35 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!
