Mediterranean-Style Quiche with Potato Crust

Last updated on December 17th, 2021

This Mediterranean-style quiche with potato crust seems daunting at first, but is surprisingly simple to make. The key to a rich, thick, luscious quiche is ricotta cheese. There. Cat’s out of the bag. Instructions below in the text for how to work with the potato crust and do the quiche, or jump straight to the recipe.

mediterranean style quiche with potato crust

Tips & Tricks Mediterranean-Style Quiche with Potato Crust

The potato crust - quiche

Making the potato crust

You’ll need one potato, a pie plate or quiche pan and a mandolin slicer. If you don’t have a mandolin slicer handy, you can always slice the potatoes very very thin, or you can even use a large cheese grater and shred the potatoes instead to use as a crust.

Arrange the potatoes evenly in the pie plate or quiche pan in a single layer and bake in pre-heated oven for 5 – 10 minutes or until potatoes just start to soften but before they start getting crispy. Note: any potatoes that hang outside of the pan will get dark and a little “burned” edge to them.

Assembling the Quiche

Because this recipe calls for so many fresh vegetables, we have to prepare them for baking. Sauteeing shallots, garlic and vegetables until crisp-tender is the way to go here, and will ensure that everything bakes evenly.

Saute vegetables

sautee vegetables until crisp tender

While the vegetables cook, whisk the milk, cheeses eggs and spices together in a bowl.

whisk salt, pepper, eggs, cheese, milk together

Once the vegetables are ready, stir them slowly into the beaten egg mixture.

mix vegetables into egg mixture

Pour into the quiche pan prepared with the potato crust.

pour vegetable egg mixture into prepared pie pan

Rest

Bake as directed below and remove from oven, allowing to rest on a wire rack for 5 – 10 minutes.

let quiche rest on wire rack

Serve

Serve with warm marinara sauce and freshly shredded parmesan cheese.

Related Recipes

mediterranean style quiche

Mediterranean-Style Quiche with Potato Crust

Course: Breakfast, Recipes
Cuisine: American
Keyword: Eggs, oven, vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 146kcal
This hearty and delicious quiche with potato crust is versatile and fun to make. Also delicious. Very delicious.
Print Recipe

Ingredients

  • 1 large potato, sliced ultra thin
  • 1 tbsp. Butter
  • 1/2 cup onion, chopped
  • 1 node shallot, minced
  • 1 small zucchini, diced
  • 1/2 cup diced red bell pepper
  • 10 stalks of asparagus, snapped into one-inch pieces
  • 4 eggs
  • 1/2 cup whole milk
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup ricotta cheese
  • 1/2 tsp dried basil leaves
  • 1/2 tsp dried oregano leaves
  • 2 cups marinara sauce, warmed

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Arrange thinly sliced potatoes in quiche pan or pie plate in single layer.
  • Place in oven and cook for ten minutes, or until potatoes are just barely starting to crisp.
  • In large skillet, heat butter on medium, add onions and shallots; sauté until translucent, three to four minutes.
  • Add the asparagus, and bell pepper. Sauté until tender yet crisp, or al dente.
  • In a bowl, whip eggs, milk, cheeses, basil and oregano until blended.
  • Add the asparagus mixture to the egg batter and mix well.
  • Pour into prepared pie crust.
  • Bake for forty-five minutes or until done.
  • Allow to stand or set up for five minutes before cutting.
  • Serve with warmed marinara sauce and top with shredded parmesan cheese. (See note)

Notes

  • My recommended parmesan cheese is Parmigiano-Reggiano.
  • Nutrition

    Calories: 146kcal | Carbohydrates: 10g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 555mg | Potassium: 512mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1131IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 2mg
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