Potato Crust Herb Quiche for TV wowed the judges on PBS with my grated potato and onion crust, filled with a summer herb and tomato quiche filling.
As for me, I enjoy creating a quiche with ‘end of garden season’ veggies and herbs; perfect with a potato crust instead of a pastry crust!
Gluten-free Potato Crust
A potato crust is just a scrumptious way to enjoy quiche!
It’s kind of like having home-fries with your eggs, it’s also kind of like having Latkes (potato pancakes), with your eggs.
I’m so glad I ventured out to try this because a potato crusted quiche checks all the boxes for me and it’s a great way to have a gluten-free crust.
The crust bakes crisp and crunchy on the edges and bakes to a firm yet baked potato texture on the bottom.
It’s easy to remove from the pan, once it cools slightly.
The one-bite deliciousness of potato, eggs, cheese or whatever else you like in your quiche, makes this quiche perfect for brunch, lunch or lite summer dinner!
Potatoes For The Crust On My Quiche!
Who doesn’t love potatoes! Crunchy, creamy or somewhere in the middle.
That, is what this potato crust is like. Loaded with potassium, no gluten, yet makes the tummy feel happily full when eaten.
For an added element of nutrition, leave the potato skins on!
Potatoes have quite a bit of starch, which is great as a binding agent.
In fact, I use powdered potato starch instead of cornstarch or tapioca starch and it works beautifully to bind.
Potato Crust Binder
When making this crust from freshly grated potatoes, the starch in them also aids as a great binder in holding the crust together.
Therefore, little else is needed, other than the flavors chosen for the crust, of which I like either onion.
Potatoes also have a crazy amount of liquid in them, so this liquid needs to be squeezed out before baking.
I have seen a few potato crust recipes that just use thinly sliced potatoes, which really don’t form a crust at all, and the liquid in them makes the quiche soggy.
Grate the potatoes and squeeze the liquid out!
What a lovely way to serve eggs! Easy to make many for a gathering, or make several individual sizes for yourself and freeze some for later.
A quiche is really just a savory pie with anything you want in it.
Usually, a quiche is made with a pastry crust, flour and butter.
Sometimes, a quiche can be made without a crust, more like a souffle, and what a spectacular Cheesy Souffle Recipe I have!
Or, you could have a ‘made for TV’ quiche that becomes an entire meal.
The quiche I made with this potato crust was made in August, which meant my garden is bursting with lots of goodies to put in a lovely dinner quiche.
I chopped lots of fresh basil, sliced my lovely tomatoes, lots of cheese (because I am a cheese lover), and seasoned with just a little salt and cayenne pepper.
During winter months, I often make a spinach quiche with or without some type of meat, which tastes much like my Homemade Spanakopita.
How To Make My Potato Crust For An Herb Quiche
This crust couldn’t be easier!
Potatoes with skins on, make for a crunchier yet darker looking crust, while peeled potatoes will look more like a pastry crust in color.
The choice is yours.
Grate the potatoes with a box grater or a food processor attachment.
Do the same with the onion, and allow both to sit in a colander to drain off the liquid.
Amazing how much liquid will drain from sliced potato so by all means, save the liquid to add to a soup!
Then squeeze the remaining liquid out and place the mixture in a large bowl. Season, toss and transfer to the quiche baking plate.
Press, press, press the mixture into the pie pan just as you would a pastry crust.
Bake on high heat for about 20 minutes, lower the heat and add the quiche filling, and bake until firm and crust is crunchy!
My Potato Crust Herb Quiche Prepared For TV
Isn’t it the ultimate compliment, for a recipe you create, when you get to prepare it on national TV; for a panel of judges!
Well, that’s what happened to this potato crust herb quiche, and me!
The Great American Recipe with PBS, not only had me make this recipe, air it on national TV but also included my recipe in their cookbook!
I’m telling you, this recipe is fabulous!
- Olive oil
- Potato starch
- Cayenne pepper
- Fresh herbs
- Grated cheese
- Plum tomatoes
- Box Grater or Food processor grater attachment
- Large mixing bowl
- Quiche pan or dish
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Hand mixer or whisk
Potato Crust Herb Quiche For TV
- Box Grater or Food Processor
- Large Quiche Dish
- 3 8-oz Russet Potatoes grated with peels on or off
- 1 Onion, small grated
- 1 tbsp Olive oil
- 1 tbsp Potato starch
- 1 tsp Salt
- 1 tbsp Butter
- pinch Cayenne pepper
- Quiche Filling or your own
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 Garlic cloves
- 1 1/2 cups Fresh spinach rough chopped
- 8 Large eggs
- 1 1/2 cups Shredded Cheese
- pinch Salt
- pinch Cayenne pepper
- 2 tbsp Fresh Oregano or Basil leaves
- 2-3 Plum tomatoes thinly sliced
- Preheat oven to 425
- Grate the potatoes and onion, drain the liquid out, then squeeze the remaining liquid out and transfer the potatoes and onion mixture to a large bowl.
- Sprinkle in the potato starch, salt and pepper and mix well.
- Drizzle the olive oil in and mix again.
- Place the pat of butter into the baking dish and set in the oven just long enough to melt the butter, remove. Brush the dish with the melted butter and transfer the potato mixture to the buttered baking dish. Press, press and press the potato mixture into the pan, just as you would a pie crust, covering the bottom and up the sides of the dish.
- Bake for 20 minutes.
- While baking, mix the quiche filling and have it ready to add to the crust.
- Quiche Filling
- In a skillet, over medium heat, add the olive oil, garlic and lemon juice, along with the rough chopped spinach. Put a lid on for just a few minutes until the spinach is wilted. Remove from the stove.
- In a large bowl, whisk the eggs until light and well mixed. Whisk in the cheese, salt, pepper and fresh herbs. Fold in the spinach mixture along with the juices in the pan.
- Lower the oven to 350. Remove the crust. Pour the quiche mixture into the hot crust, layer the tomatoes on top and place back in the oven to continue baking until the filling no longer jiggles and is firm to the touch, about 25-30 minutes.
- Cool just enough to slide a knife gently around the edges of the crust, slice and serve.