Potato crust quiche turns a handful of boiled potatoes into a rustic shell for spinach, red onion, sun-dried tomatoes, and a simple egg filling. The potatoes are pressed straight into the pan, so there is no pastry dough to roll or chill. A light breadcrumb topping adds texture, while the golden potato edge makes every slice feel like a complete brunch plate.
This version follows the ingredient list and assembly shown in the supplied recipe Reel. It uses plant-based cooking cream and gluten-free breadcrumbs, with no cheese added. The recipe has not been kitchen-tested by Hightasty. Potato weight, quantities that the source leaves unspecified, serving count, and preparation estimates are editorial starting points; check the pan coverage and doneness as you cook.
Why Make Potato Crust Quiche?
The appeal is the contrast between a soft potato base, a browned outer edge, and a vegetable-filled egg center. Leaving the potato skins on gives the shell a homemade appearance and saves peeling. Unlike a traditional flour crust, this base is formed by pressing tender whole potatoes together until they cover the bottom and sides of the pan.
It is also an adaptable lunch or brunch idea. The sun-dried tomatoes contribute concentrated flavor without requiring a separate sauce, and thin onion slices soften during baking. Serve smaller wedges alongside salad, or make a larger wedge the center of a light meal. The suggested yield is six slices, depending on appetite and the size of your finished tart.
Ingredients and Practical Substitutions
For the shell, start with five medium potatoes, approximately 2 pounds altogether as an editorial guide. Yukon Gold or similar yellow potatoes are a practical choice because they press smoothly when tender. The original caption gives a count rather than a weight. You need enough cooked potato to cover a 9½-inch pan without leaving holes; unusually small potatoes may not provide sufficient coverage.
For the filling, use 80 grams of fresh spinach, approximately 3 ounces, one medium red onion, and chopped sun-dried tomatoes. Start with ¼ cup drained tomatoes, an editorial amount. Rinse and thoroughly dry the spinach before chopping it. Slice the onion thinly so thick, crunchy pieces do not dominate the finished filling. Drain oil-packed tomatoes well; use softened, drained tomatoes if yours are sold dry.
Three large eggs and two tablespoons of unsweetened plant-based cooking cream bind the vegetables. Choose a neutral cream intended for savory cooking. You will also need olive oil, salt, dried herbs, and fine gluten-free breadcrumbs. Suggested amounts are two tablespoons oil, ½ teaspoon salt divided, one teaspoon herbs, and two tablespoons crumbs. These quantities fill gaps in the original caption and can be adjusted to taste.
Using plant cream does not make this recipe vegan because it contains eggs. For a gluten-free or dairy-free version, check the labels on the cream, breadcrumbs, and other packaged ingredients. Regular breadcrumbs are an option if avoiding gluten is unnecessary, but they change that dietary description. Keep cheese out if you want to follow this particular filling.
How to Make Potato Crust Quiche
1. Boil the potatoes until tender
Scrub the potatoes and place them in a pot with enough water to cover. Bring to a boil, then simmer until a knife slides easily into the center. Allow roughly 20 minutes as a planning estimate, with longer cooking possible for larger potatoes. Drain well and let them cool just enough to handle. They must be tender throughout before pressing; firm centers will leave gaps and uneven chunks.
2. Press the shell into the pan
Heat a conventional oven to 425°F, approximately the source's 220°C setting. Line the base of a 9½-inch removable-base pan with parchment and lightly grease the pan. Place the warm potatoes inside and press them with the flat bottom of a sturdy cup. Join the pieces into a continuous base, pushing some potato up the sides to create a shallow rim.
Aim for even coverage rather than a perfectly smooth surface. Fill any visible holes with small pieces of potato and press again. Drizzle about one tablespoon of olive oil over the shell and season with part of the salt. This method does not include a separate crust prebake; the filled tart goes into the oven once assembled.
3. Layer the vegetables
Scatter the chopped, dry spinach across the shell. Add the thin red onion crescents and chopped sun-dried tomatoes, spreading them so each wedge will contain a mixture. Keep the raised potato rim visible. Do not pack wet leaves into a dense mound, and avoid adding tomato packing oil with the vegetables. Those small moisture controls help keep the filling from becoming watery.
4. Add the eggs and topping
Whisk the eggs with the plant cream, dried herbs, and remaining salt until combined. Pour slowly over the vegetables, letting the mixture settle into the spaces between the leaves. A shallow egg filling is expected with only three eggs; this is not a deep custard quiche. Sprinkle with fine breadcrumbs and finish with the remaining oil as directed in the source caption.
5. Bake, rest, and slice
Bake for about 20–25 minutes, using the original caption's timing as guidance rather than a guarantee. The top should look golden and the center should be set. Check the center with a food thermometer: egg dishes should reach 160°F. If the potato edge browns before the filling is ready, loosely shield the edge with foil and continue cooking until the center reaches temperature.
Let the quiche rest for approximately 10 minutes before unmolding and cutting. Support the base carefully, especially with a removable-bottom pan. A warm potato shell is softer and more fragile than pastry, so slide a broad server underneath each wedge. The resting time helps the filling hold together; it does not turn the base into a rigid flour crust.
Tips for a Better Potato Shell
Thorough draining matters as much as pressing. Potatoes that carry excess surface water can create a wetter base, while spinach and tomatoes add their own moisture. Use a metal pan for the method described here, keep the shell reasonably even, and leave a defined edge. Expect the exposed rim to brown more than the potato sitting underneath the egg filling.
Avoid judging doneness only by color. Breadcrumbs may look toasted while the eggs still need more time. Conversely, a pale patch does not automatically mean the center is raw. Check the filling and its temperature, then give the tart its short rest before cutting. Keep notes on your pan, potato size, and oven so you can adjust the next batch.
Serving, Storage, and Reheating
A crisp green salad, sliced cucumbers, or a simple tomato salad works well alongside the savory potatoes and eggs. The tart already includes vegetables and a substantial potato base, so accompaniments can stay light. Serve it warm after resting, or refrigerate portions for later meals. Any extra toppings are serving suggestions rather than ingredients in the original filling.
Refrigerate leftovers within two hours, using shallow covered containers and a refrigerator at 40°F or below. Use refrigerated cooked egg dishes within three to four days. Reheat portions thoroughly to 165°F before serving. An oven can help restore some surface texture; a microwave is convenient but will soften the potato shell. Reheat only the portions you plan to eat. FDA guidance on cooking and storing egg dishes explains these temperatures and storage limits.
Frequently Asked Questions
Can I use leftover boiled potatoes?
Yes, provided they were safely refrigerated and are still suitable to eat. Warm them enough to press easily, then check that the pieces join into a continuous shell. Cold, firm potatoes can be harder to shape evenly.
Can I use frozen spinach?
The supplied method uses fresh spinach. Thawed frozen spinach is a possible variation, but squeeze it thoroughly and expect a different texture. The same volume of squeezed frozen spinach is not a direct substitute for loose fresh leaves.
Why did my slice fall apart?
Common causes include holes in the potato base, excess vegetable moisture, insufficiently set eggs, or cutting too soon. Press the shell firmly, verify the center temperature, and rest before lifting each wedge with a broad server.
Is this a make-ahead brunch recipe?
You can boil the potatoes ahead and refrigerate them, or refrigerate the cooked tart in portions. Assemble with properly handled ingredients and bake promptly. For reheating and storage, follow the temperature and timing guidance above rather than leaving the quiche at room temperature.
Potato Crust Quiche with Spinach and Sun-Dried Tomatoes
Equipment
- Large pot and colander
- 9½-inch / 24 cm removable-base metal pan
- Parchment paper
- Sturdy flat-bottom pressing cup
- Mixing bowl and whisk
- Food thermometer
- Broad serving spatula
Ingredients
- 5 medium potatoes approximately 2 lb / 900 g total, estimated; skins on
- 2 tbsp olive oil divided; estimated amount, plus a little for pan
- 0.5 tsp salt divided, adjust to taste; estimated
- 80 g fresh spinach about 3 oz; washed, dried and chopped
- 1 medium red onion thinly sliced; source says one onion, red visible in footage
- 0.25 cup sun-dried tomatoes drained and chopped; estimated amount
- 3 large eggs
- 2 tbsp unsweetened plant-based cooking cream neutral savory variety
- 1 tsp dried herbs such as Italian herbs; estimated amount
- 2 tbsp fine gluten-free breadcrumbs estimated amount
Instructions
- Scrub potatoes and cover with water in a pot. Bring to a boil and simmer until tender throughout, approximately 20 minutes depending on size. Drain well and cool just enough to handle. Boiling duration is an estimate.
- Heat a conventional oven to 425°F (approximately 220°C). Line the bottom of a 9½-inch / 24 cm removable-base metal pan with parchment and lightly grease the pan.
- Press boiled skin-on potatoes into the pan with a flat-bottom sturdy cup. Join into an even base with shallow raised sides, filling holes. Drizzle about 1 tablespoon oil and part of the salt over shell. No separate prebake is used.
- Distribute thoroughly dried chopped spinach, thin onion crescents and drained chopped sun-dried tomatoes over the potato shell. Leave the raised potato edge visible.
- Whisk eggs with plant cream, remaining salt and herbs. Pour slowly over vegetables and let settle. Sprinkle with fine breadcrumbs and drizzle remaining tablespoon oil, following the caption finishing step.
- Bake about 20–25 minutes as source guidance, until golden and center reaches 160°F measured with a food thermometer. If edge browns early, loosely shield edge with foil and continue until filling is ready. Oven timing varies.
- Rest approximately 10 minutes, an editorial estimate. Unmold carefully, support base and cut into six estimated wedges. Refrigerate leftovers within two hours at 40°F or below; use within three to four days. Reheat portions to 165°F.
Notes
Recipe inspiration and source quantities: the supplied smashed-potato tart Reel. The source gives five potatoes, 80 grams spinach, one onion, three eggs, two tablespoons plant cream, a 24 cm pan, and baking at 220°C for 20–25 minutes. Unspecified amounts, yield, boiling and resting times are editorial estimates. Hightasty has not kitchen-tested this adaptation. Images are AI-generated recipe illustrations extracted from adapted storyboards.