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.
Tips & Tricks Mediterranean-Style Quiche with Potato Crust
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.
While the vegetables cook, whisk the milk, cheeses eggs and spices together in a bowl.
Once the vegetables are ready, stir them slowly into the beaten egg mixture.
Pour into the quiche pan prepared with the potato crust.
Bake as directed below and remove from oven, allowing to rest on a wire rack for 5 – 10 minutes.
Serve with warm marinara sauce and freshly shredded parmesan cheese.
Mediterranean-Style Quiche with Potato Crust
- 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
- 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)