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Potato Crust Quiche


  • 2 small or 1 large russet potato peeled
  • 1 egg
  • 1-2 tbs flour
  • 1 tsp salt
  • ½ tsp pepper
  • 7 eggs
  • 1-2 cups of filling – chopped vegetables meat, cheese, etc. – I used sautéed shallots, roasted peppers, and feta; ham and cheddar is a good combination too, or tomatoes and pesto.
  • 1-2 tsp salt
  • ½ cup yogurt optional


  1. PREHEAT the oven to 400F.
  2. GRATE the potato into a dish cloth and squeeze out as much liquid as possible.
  3. MIX the dried potato, egg, flour, salt, and pepper in a medium bowl until well combined.
  4. PAT the mixture into a pie pan in an even layer – it helps to use a cup or a glass to pack it in evenly on the bottom and sides.
  5. BAKE the crust for 20 minutes, until the edges are lightly browned.
  6. BEAT the eggs with your filling and season it with salt – use more if the fillings aren’t salted. Add the yogurt too, for a creamier filling, or leave it out if you don’t have any around.
  7. POUR the filling into the prebaked pie shell and return it to the oven for another 10-15 minutes. Start checking it after the 10 minute mark and bake it until the filling is set all the way to the middle. You may need to poke the center to make sure it’s not uncooked.

Recipe Notes

Like any quiche or frittata, this version keeps well for up to a week and it’s good warm, cold, or room temperature. I like to experiment with the fillings, and by experiment I mean use up whatever is left in the fridge.