Irresistible Potato Crust Veggie Quiche

Finding a way to use up those extra potatoes sitting in your pantry while still getting a nutritious meal on the table can feel like an impossible task. Between trying to sneak more vegetables into your diet and dealing with yet another bland quiche recipe, it’s easy to fall back on the same old boring breakfast or dinner options.

Fortunately, this potato crust veggie quiche solves both problems at once: it transforms ordinary potatoes into a crispy, satisfying crust, packs in plenty of fresh vegetables like zucchini and kale, and comes together easier than you’d think for a dish that works just as well for Sunday brunch as it does for a quick weeknight dinner.

What Kind of Potatoes Should I Use?

Yellow potatoes are called for in this recipe because they have a naturally buttery flavor and hold their shape well when sliced thin. That said, Yukon Gold potatoes are pretty much the same thing and work perfectly here. If you can’t find yellow potatoes, russet potatoes will also do the job, though they tend to be a bit more starchy and may not crisp up quite as nicely. When slicing your potatoes, aim for rounds that are about ⅛-inch thick – thin enough to get tender but thick enough that they won’t fall apart when you’re arranging them in the pan.

Options for Substitutions

This quiche is pretty forgiving when it comes to swapping ingredients around:

• Yellow potatoes: Russet or red potatoes work just fine here. You could even try sweet potatoes for a slightly different flavor, though they’ll add a touch of sweetness to the crust.
• Avocado oil: Olive oil or melted butter are great substitutes. Both will help your potato crust get nice and crispy.
• Kale: Not a kale fan? Swap it with spinach, Swiss chard, or arugula. Just make sure to squeeze out any excess water if using frozen spinach.
• Zucchini: Yellow squash works the same way as zucchini. You can also use bell peppers or mushrooms if that’s what you have on hand.
• Goat cheese: Feta, cream cheese, or ricotta all work well here. Each will give you a slightly different flavor but the same creamy texture.
• Fresh herbs: If you don’t have fresh parsley and cilantro, use about 2 tablespoons total of dried herbs instead. You can also switch up the herb combo with basil or dill.
• Milk: Any milk works here – dairy or non-dairy options like almond, oat, or soy milk are all fine choices.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with a potato crust is not slicing the potatoes thin enough – aim for about 1/8 inch thick so they cook through and create a sturdy base instead of staying hard and undercooked.

Skipping the step of squeezing out water from the grated zucchini will leave you with a watery, runny quiche that never sets properly, so really press that moisture out using a clean kitchen towel or paper towels.

Another common error is pouring the egg mixture into a hot crust right away – let the potato crust cool for a few minutes after the initial bake so the eggs don’t start cooking unevenly on contact.

Finally, resist the urge to slice into your quiche immediately after baking, as those 5 minutes of cooling time allow the eggs to finish setting and make clean slices possible.

What to Serve With Potato Crust Veggie Quiche?

This quiche is pretty filling on its own, but I love serving it with a simple mixed greens salad dressed with lemon vinaigrette to balance out the richness. A side of fresh fruit like sliced melon or berries makes for a nice brunch spread, especially if you’re feeding a crowd. If you want something heartier, some crispy bacon or breakfast sausage on the side works great, or you could go with a piece of buttered toast. This quiche is also perfect for meal prep – just slice it up and pair it with whatever you have in the fridge throughout the week.

Storage Instructions

Store: This quiche keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to meld together. It’s perfect for grabbing a quick breakfast or lunch throughout the week.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. This makes it super easy to grab a single serving whenever you need it without having to thaw the whole thing.

Reheat: Warm up slices in the microwave for about 60-90 seconds, or pop them in a 350°F oven for 10-15 minutes if you want the potato crust to crisp back up. From frozen, just add a few extra minutes to the heating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-900
• Protein: 37-45 g
• Fat: 39-47 g
• Carbohydrates: 65-80 g

Ingredients

For the potato crust:

• 4 yellow potatoes (about 1.5 lbs, medium-sized)
• pinch black pepper
• pinch salt
• 1 tbsp avocado oil (or any neutral oil like canola)

For the filling:

• 1/4 tsp chili flakes (or to taste)
• 1/4 cup fresh parsley (finely chopped)
• 1 small zucchini (diced into 1/4-inch pieces)
• 5 eggs (room temperature for better binding)
• 3 green onions (white and light green parts, sliced)
• 1/4 cup shredded mozzarella (freshly shredded preferred for better melting)
• 1/4 tsp salt
• 2 tbsp avocado oil for sautéing
• 2 tbsp goat cheese (crumbled)
• 2 tbsp milk (or cream for extra richness)
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro (finely chopped, optional but adds brightness)
• 2 kale stalks (stems removed, roughly chopped)

Step 1: Prepare the Potato Crust

• 4 yellow potatoes
• 1 tbsp avocado oil
• pinch salt
• pinch black pepper

Heat your oven to 400°F.

Slice the potatoes into thin rounds (about 1/8-inch thick) and pat them dry with paper towels to remove excess moisture—this helps them crisp up nicely.

In a bowl, toss the potato slices with 1 tablespoon of avocado oil, a pinch of salt, and a pinch of black pepper.

Arrange the seasoned potatoes in overlapping layers in a 9-inch pie dish or quiche pan, creating an even crust that covers the bottom and sides.

Bake for 15 minutes until the potatoes are partially cooked and beginning to soften.

Step 2: Prepare and Sauté the Vegetables

• 1 small zucchini
• 2 kale stalks
• 3 green onions
• 2 tbsp avocado oil for sautéing
• 1/4 tsp chili flakes

While the potato crust bakes, prepare your vegetables.

Grate the zucchini and squeeze out excess water using a clean kitchen towel—this prevents the quiche from becoming watery.

Remove the tough stems from the kale and roughly chop the leaves.

Slice the green onions (white and light green parts only), keeping them separate.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat, then add the grated zucchini and chopped kale.

Sauté for about 3 minutes until the vegetables begin to soften, then sprinkle in the chili flakes and stir to combine.

I like to add the chili flakes at the end of cooking rather than the beginning because it prevents them from burning and turning bitter.

Step 3: Chop Fresh Herbs and Finish Vegetables

• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• sautéed vegetables from Step 2

While the vegetables finish cooking, finely chop the fresh parsley and cilantro (if using).

Transfer the sautéed vegetables from the skillet to a medium bowl and let them cool slightly.

Stir in the chopped parsley, cilantro, and sliced green onions, reserving a small handful of each herb for garnish if desired.

Step 4: Build and Bake the Quiche

• partially baked potato crust from Step 1
• 5 eggs
• 2 tbsp goat cheese
• 2 tbsp milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• vegetable and herb mixture from Step 3
• 1/4 cup shredded mozzarella

Remove the partially baked potato crust from the oven and reduce the oven temperature to 350°F.

In a separate bowl, whisk together the eggs, crumbled goat cheese, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined and smooth.

Pour the egg mixture into the bowl with the sautéed vegetables and gently fold everything together until evenly distributed.

Pour this filling into the potato crust, pressing down gently with the back of a spatula to ensure it settles evenly.

Sprinkle the shredded mozzarella over the top, distributing it evenly.

I find that freshly shredded mozzarella melts much more smoothly than pre-shredded cheese, which contains anti-caking agents.

Step 5: Bake and Cool

Bake the quiche at 350°F for 30 minutes until the egg filling is set but still slightly jiggly in the very center—the residual heat will continue cooking it as it cools.

The top should be lightly golden and the mozzarella melted and bubbly.

Remove the quiche from the oven and let it rest for about 5 minutes before slicing.

This brief rest allows the filling to firm up slightly, making it easier to cut neat slices without the filling falling apart.

Irresistible Potato Crust Veggie Quiche

Delicious Irresistible Potato Crust Veggie Quiche recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 6 servings

Calories 825 kcal

Ingredients

  

For the potato crust:

• 4 yellow potatoes (about 1.5 lbs, medium-sized)
• pinch black pepper
• pinch salt
• 1 tbsp avocado oil (or any neutral oil like canola)

For the filling:

• 1/4 tsp chili flakes (or to taste)
• 1/4 cup fresh parsley (finely chopped)
• 1 small zucchini (diced into 1/4-inch pieces)
• 5 eggs (room temperature for better binding)
• 3 green onions (white and light green parts, sliced)
• 1/4 cup shredded mozzarella (freshly shredded preferred for better melting)
• 1/4 tsp salt
• 2 tbsp avocado oil for sautéing
• 2 tbsp goat cheese (crumbled)
• 2 tbsp milk (or cream for extra richness)
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro (finely chopped, optional but adds brightness)
• 2 kale stalks (stems removed, roughly chopped)

Instructions

 

• Heat your oven to 400°F. Slice the potatoes into thin rounds (about 1/8-inch thick) and pat them dry with paper towels to remove excess moisture—this helps them crisp up nicely. In a bowl, toss the potato slices with 1 tablespoon of avocado oil, a pinch of salt, and a pinch of black pepper. Arrange the seasoned potatoes in overlapping layers in a 9-inch pie dish or quiche pan, creating an even crust that covers the bottom and sides. Bake for 15 minutes until the potatoes are partially cooked and beginning to soften.
• While the potato crust bakes, prepare your vegetables. Grate the zucchini and squeeze out excess water using a clean kitchen towel—this prevents the quiche from becoming watery. Remove the tough stems from the kale and roughly chop the leaves. Slice the green onions (white and light green parts only), keeping them separate. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat, then add the grated zucchini and chopped kale. Sauté for about 3 minutes until the vegetables begin to soften, then sprinkle in the chili flakes and stir to combine. I like to add the chili flakes at the end of cooking rather than the beginning because it prevents them from burning and turning bitter.
• While the vegetables finish cooking, finely chop the fresh parsley and cilantro (if using). Transfer the sautéed vegetables from the skillet to a medium bowl and let them cool slightly. Stir in the chopped parsley, cilantro, and sliced green onions, reserving a small handful of each herb for garnish if desired.
• Remove the partially baked potato crust from the oven and reduce the oven temperature to 350°F. In a separate bowl, whisk together the eggs, crumbled goat cheese, milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined and smooth. Pour the egg mixture into the bowl with the sautéed vegetables and gently fold everything together until evenly distributed. Pour this filling into the potato crust, pressing down gently with the back of a spatula to ensure it settles evenly. Sprinkle the shredded mozzarella over the top, distributing it evenly. I find that freshly shredded mozzarella melts much more smoothly than pre-shredded cheese, which contains anti-caking agents.
• Bake the quiche at 350°F for 30 minutes until the egg filling is set but still slightly jiggly in the very center—the residual heat will continue cooking it as it cools. The top should be lightly golden and the mozzarella melted and bubbly. Remove the quiche from the oven and let it rest for about 5 minutes before slicing. This brief rest allows the filling to firm up slightly, making it easier to cut neat slices without the filling falling apart.