Potato-Crust Mediterranean Quiche – No Pastry Needed
Recipe Information
Quiche
Cultural Context
Originating from the Lorraine region of France, Quiche is a savory custard pie that traditionally features eggs and cream. It was originally a simple dish made by local farmers, but has evolved into a beloved staple in French cuisine, often served at brunch or as a light meal. Today, variations abound globally, with fillings ranging from vegetables to seafood, making it a versatile dish enjoyed in many cultures.
heavy cream
🥗Healthier: Greek yogurt
💰Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
bacon
🥗Healthier: turkey bacon
💰Cheaper: ham
Turkey bacon is lower in fat and calories.
cheese
🥗Healthier: nutritional yeast
💰Cheaper: processed cheese
Nutritional yeast offers a cheesy flavor with fewer calories.
pie crust
🥗Healthier: whole wheat crust
💰Cheaper: store-bought crust
Whole wheat crust adds fiber and nutrients.
Peel and coarsely grate potatoes. Toss with salt, then place in a colander over a bowl for 15 minutes to draw out moisture.
Squeeze firmly by hand, then wrap in a clean tea towel and twist to remove as much liquid as possible. Pat dry with paper towels.
Grease a 9in (23cm) high side quiche or tart tin. Press grated potato evenly into base and up the sides, packing firmly. Brush with melted butter or duck fat.
Bake at 200°C (400°F) for about 20 minutes, or until light golden. Check a few minutes early if thin.
Brush crust with beaten egg white and bake 3 minutes more to seal.
Reduce oven to 180°C (350°F).
In a large bowl, whisk eggs and cream. Stir in Gruyère, feta, capsicum, spinach, olives, sundried tomatoes, oregano, and pepper.
Pour filling into crust. Bake 25–35 minutes, until edges are set and lightly golden, a little jiggle in the centre that isn’t liquid is fine.
Rest 60 minutes before slicing. Serve warm or at room temperature with a fresh salad.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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