Breakfast · Recipes · Vegan/Vegetarian

Potato-Topped Quiche {Vegetarian}

Quiche, Potato, Topped, Gratin

I live in a small city near the foothills of Colorado.  To give you an idea of how life is here, I’ll say that life is pretty simple.  I mean, we do have a Walmart and Target and many chain stores, but life seems to stop after the sun sets.  The stores downtown close by 6pm, the grocery stores aren’t open 24/7 and people get really (really) excited when the Broncos (or Rockies or the Avalanche or the Mammoth) win a game.  It’s a nice little place.  Just enough off of the grid to have that small town feel with your neighbors but just enough going on for a community to survive on.

Recently, I noticed a Sprouts grocery store had moved into an old bookstore.  For those of you who aren’t familiar, Sprouts is a more family friendly version of Whole Foods.  I used to drive 30 minutes just to shop at one.  Why?  Because their produce and meat specials are amazing!  How amazing you ask?  How about $1 blueberries amazing?  Or an 8lb. bag of russet potatoes for $1 amazing?  Or a pack of pork chops for $2 amazing?  Don’t say I didn’t tell you so.  Everything they have is quality too because everything they had is either natural and/or organic, which made that 30 minute trip (back in the day) well worth it for me.  Now I luckily don’t have to worry about the drive – I have a location 5 minutes away from me!


I used the potatoes I bought at Sprouts in this recipe.  Quiche can be both a breakfast or lunch type of dish, depending on what you serve it with.  For us, we were having brunch and I was craving Home Fries (“American Fries,” if you’re in Wisconsin).  This was my compromise.  I love, love, love potatoes and this cheesy-potato top was the icing on my quiche cake!!  It turned out very much like a gratin with a savory, veggie egg scramble underneath it.  Really yummy!  Plus the presentation isn’t bad either.

Potato, topped, Quiche

*pats herself on the back*

You dun good Foodie, you dun good.

Potato-Topped Quiche

Rating: 51

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 90 minutes

Yields: 1 9-inch Quiche (6-8 Servings)


    For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon quick cook oats (optional)
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 tablespoons milk
  • For the Quiche
  • 6 large eggs (or 8 large egg whites), beaten
  • 2 tablespoons water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dill
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 tablespoon butter, plus more for topping
  • 3/4 cup chopped vegetables (we used sliced mushrooms and halved cherry tomatoes)
  • 1 cup cheese (we used a mixture of gruyere, feta, and mozzarella)
  • Small slices of parmesan
  • 1 whole baked or boiled potato, thinly sliced


    For the Crust:
  1. Move your oven rack to the top third part of your oven and preheat oven to 400 degrees F.
  2. Place all ingredients in 9-inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan slightly. Poke holes in bottom and side of crust.
  3. Bake for 15 minutes in the preheated oven, or until light brown.
  4. For the Quiche:
  5. Lower oven heat to 375 degrees F.
  6. In a large skillet, saute the onion and vegetables (omit the tomatoes) with butter over medium heat until softened, about 5 minutes.
  7. In a medium-size mixing bowl, beat the eggs with the water, garlic powder, dill, nutmeg, and cayenne pepper. Season with salt and pepper. Add cheeses and the cooked vegetable mixture, and tomatoes. Combine. Pour the egg-mixture into the half-baked crust.
  8. Top the mixture with a thin layer of potatoes, gratin-style. Add the slices of parmesan on top of the potatoes. Drop four or five small dabs of butter on top of the potatoes and bake for 40 to 45 minutes, or until the quiche has set in the middle and the potatoes and cheese are crisp and bubbly. Serve hot or cold.

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