Grated whole potatoes with onion, salt and olive oil, no-flour, baked potato crust, ready for a luscious end-of-gardening season quiche, is the best way to enjoy an egg quiche without 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 first thought to try making this potato crust because of the Potato Latkes I love to make for holiday brunches, with poached eggs and smoked salmon on top. 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 what ever else you like in your quiche, makes this quiche perfect for brunch, lunch or dinner!
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.
Potatoes have quite a bit of starch, which is great as a binding agent. In fact, I use powdered potato starch instead of corn starch or tapioca starch and it works beautifully to bind. When making this crust from freshly grated potatoes, the starch in them also aids as a great binder in holding the crust together so 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. A quiche can have a pastry crust (flour and butter), can be made without a crust (be certain to non-stick the baking dish well), or with this delicious potato crust, which has no flour in it and actually becomes part of the 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, but quiche is really just a great way to empty out the fridge with a little of this-and-that!
How To Make A Potato Crust
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. Do the same with the onion. Allow both to sit in a colander to drain the liquid out. 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 mixture of your choice and bake until firm and crust is crunchy!
- Grated Potatoes
- Olive oil
- Potato starch
- Cayenne pepper
- 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 QuicheCourse: Breakfast u0026amp; Brunch, EggsCuisine: Mediterranean
Grated whole potatoes with onion, salt and olive oil, no-flour, baked potato crust, ready for a luscious quiche filling.
Grated Potatoes – 3 cups, grated with skins on (or off if you prefer)
Onion – 1 small onion, grated
Olive oil – 1 tablespoon
Potato starch – 1 tablespoon
Salt – 1 teaspoon
Cayenne pepper – pinch
- Preheat oven to 425
- Grate the potatoes and onion and drain the liquid out. Then squeeze the remaining liquid out and transfer the potato 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.
- Transfer to a baking pan/dish that has been brushed with olive oil. Press, press and press the potato mixture into the pan, just as you would a pie crust.
- Bake for 20 minutes.
- While baking, mix the quiche filling and have it ready to add to the crust.
- Lower the oven to 350. Remove the crust. Pour the quiche mixture in along with what ever ingredients you want in your quiche and bake until the center is firm.
- Cool just enough to slide a knife gently around the edges of the crust, slice and serve.