Crispy Potato Crust

Total Time:
1 hr 35 min
10 min
15 min
1 hr 10 min

4 servings

  • 3 Idaho potatoes, peeled and grated
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • Quiche filling:
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 2 cups sliced mushrooms
  • 1 1/2 cups grated Swiss cheese
  • 4 eggs
  • 1 1/2 cups light cream
  • Salt and pepper
  • Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.

Quiche filling:
  • In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.

  • Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.

  • Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

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3.3 6
I Highly recommend more seasoning in the potato crust and make sure it isn't very thick on the sides. My family ate it but left all the edges on the plate. Not the best recipe I have tried! item not reviewed by moderator and published
The potato crust was a nice alternative to using a flour based crust. The potatoes also added a lot of flavor to the dish. The only problem with the crust I had, was that it stuck to the pan slightly, so grease the bottom well!! But I'll never go back to store bought crusts again!! item not reviewed by moderator and published
I didn't know what to make for dinner and didn't want to go shopping. I had pototoes and eggs and it worked great. I like pastry crust better and hash browns by themselves but this was an easy alternative. item not reviewed by moderator and published
I used only the crust recipe and this was a nice alternative to the pastry crusts you normally see in Quiche. It is vital that you get as much water squeezed out of the potatoes as possible, or your crust will be soggy. I also used my cast iron skillet and the crust browned and crisped beautifully. I spread a thick layer of cheese over the crust before adding the rest of the ingredients and was pleased with the way the crust held up. item not reviewed by moderator and published
Over all, this is an okay quiche recipe, but the potato crust wasn't for me. It wasn't crisp enough after cooking the egg mixture. item not reviewed by moderator and published
ADD SOME HAM AND BELL PEPPERS MMMM... item not reviewed by moderator and published

Not what you're looking for? Try:

Crispy Potatoes with Cheesy Eggs

Recipe courtesy of Sandra Lee