Potato Crust Quiche – The Year of Pie

Potato Crust Quiche – The Year of Pie

I don’t go in for concrete, goal-oriented, measurable New Year’s resolutions. Each January I designed a new theme for the year – there was the year of getting into better shape, the year of exploring more about Northern California, the year of being better about finances. It spreads the pressure over 12 months instead of concentrating it all in in just one. The results have been good, or at least good enough to keep up the tradition. This year is the year of decluttering – exciting I know. And this yearly theme idea, it works just as well for a blog as it does for the rest of my life. Not the decluttering bit, although I might get around to that, but having a year-long focus, something to recommit to every month.

Ok, pie is not exactly a new thing to commit to on this blog. There are a fair number of recipes already that profess my love of pie. There are some sweet, and some savory; there’s even a wedding pie in the archives. But it’s not like most New Year’s resolutions are creative or unique. And once I came up with the idea, I couldn’t say no to a year of pie. But then, well, January is sort of an awkward time to talk about pie. It’s not exactly an indulgent time of year what with the perennial “lose weight”, “get in shape” resolution machine (see above about uncreative resolutions). I’m going to start this off slowly, with a savory pie. Quiche, to be exact.

Quiche is something I’ve talked about here before, almost exactly a year ago. But this one, the first in the Year of Pie, is different. It’s not the filling – although I did take out the cream in favor of yogurt, mostly because I usually have yogurt and rarely have cream. It’s the crust – I swapped the traditional crust for a potato crust; a layer of grated potato, squeezed dry, and mixed with some flour, egg, and salt. It’s part quiche, part potato latke. I might even like it better than a regular quiche, and it comes together way faster since there’s no need to have a pre-made dough in the fridge, chilled and waiting for you. Because as much as I’d love to be the person who always has a spare pie crust in the freezer, I’m just not. I am however, the person who probably has a few spare potatoes rolling around in a drawer. This year is off to a good start.

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.

Leave comment

Your email address will not be published. Required fields are marked with *.

Recipe Rating