Potato Crust Quiche with Spinach and Asparagus
Eggs and potatoes are a classic combo that I love, which got me thinking, what if I made a quiche with a potato crust? After some brainstorming and a few rounds of recipe testing, I’m excited to share this Potato Crust Quiche recipe loaded with spring goodies like spinach and asparagus. This is the perfect dish to share with friends and family for a casual weekend brunch!
Recipe Details
Potato Crust Quiche Ingredients
To make this recipe, you will need the following ingredients:
- Russet potatoes
- Cornstarch
- Olive oil
- Yellow onion
- Garlic
- Asparagus
- Fresh thyme
- Baby spinach,
- Large eggs
- Milk
- Feta Cheese
- Sea salt and fresh black pepper
*Continue scrolling for the full recipe with measurements.
Equipment
For this recipe you will need the following equipment:
- 9-inch pie dish
- Box grater
- Clean kitchen towel
What Kind of Potatoes Do I Need for Potato Crust Quiche?
This recipe specifies the use of russet potatoes for the potato crust. Russet potatoes have a higher starch content than other potatoes and have a lower moisture content, which results in a crispier and more flavorful result. Other varieties of potatoes have a higher moisture content and will produce a soggier result. This is not what we want! So, be sure to use russet potatoes – Yukon Gold won’t cut it here!
How to Make Potato Crust Quiche
Shred the Potatoes
Preheat the oven to 400ºF. Grease a 9-inch pie dish with oil and set aside.
Scub the russet potatoes well to remove any dirt. Rinse well, then pat dry with a clean towel. This is an important step, as we will be leaving the skin on the potatoes.
Place a clean kitchen towel on the counter. Using the large side of a box grater, grate the potato into the clean towel. Bundle the towel around the shredded potato, hold it over the sink, and squeeze out the excess liquid. Russet potatoes already have a fairly low moisture content, but we want to remove as much moisture as possible.
Prepare the Potato Crust
Add the shredded potato to a large mixing bowl. Sprinkle over the cornstarch, sea salt, and fresh black pepper. Using a baking spatula or wooden spoon, stir to coat. Add the olive oil and toss once more to coat.
Transfer the seasoned potato mixture to your prepared pie dish. Using clean hands, gently press the potato into the base of the dish, spreading it towards the edge and up the sides. You want the crust to be as even as possible so it bakes uniformly.
Blind bake the potato crust in the preheated oven for 30 minutes, or until golden brown. While the crust is baking, prepare the filling.
Make the Quiche Filling
Heat a large pan over medium-low heat. Once warm, add the olive oil, then the thinly sliced yellow onion. Cook the onions for approximately 30 minutes, stirring occasionally to prevent sticking and burning. We’re going for a caramelized onion effect here, but with a reduced cooking time.
After 20 minutes, add the minced garlic, chopped asparagus, and fresh thyme to the pan. Cook for a further 10 minutes. Add the spinach, stirring until it begins to wilt. Season with sea salt and fresh black pepper, then remove the pan from the heat.
Crack the eggs into a medium mixing bowl. Whisk together with the milk, sea salt, and fresh black pepper. Fold in the cooked vegetables and crumbled feta.
Bake the Quiche
Reduce the oven temperature to 350ºF. Pour the quiche filling into the blind-baked potato crust, then transfer the quiche into the oven. Bake for 30 minutes.
Serve and Enjoy!
Remove the quiche from the oven and allow it to rest at room temperature for 20 minutes before serving.
The quiche is best served the day it is baked but will keep in the fridge for up to four days. The best way to reheat it is in the oven. Reheating in the microwave will result in a soggier crust.
More Recipes to Serve for Brunch
If you loved this Potato Crust Quiche recipe, be sure to try these other delicious brunch recipes:
If you loved the recipe for my Potato Crust Quiche, be sure to leave a review or comment. I love to hear from you! As always, if this dish makes its way onto your dinner table, be sure to tag me in your Instagram posts.
Happy brunching!
xx
Ashley
Potato Crust Quiche with Spinach and Asparagus
Equipment
- Box Grater
- 9-inch pie dish
Ingredients
Potato Crust
- 1 pound russet potatoes
- 1 tablespoon cornstarch
- 1/8 teaspoon sea salt
- 2 tablespoons olive oil
- Freshly cracked black pepper
Quiche Filling
- 1 tablespoon olive oil
- 1/2 large yellow onion, thinly sliced
- 1 large garlic clove, minced
- 1 cup chopped asparagus
- 1 tablespoon fresh thyme
- 1 large handful baby spinach
- 3 large eggs
- 1/4 cup milk of choice
- 1/2 cup crumbled feta cheese
Instructions
Make the Potato Crust
- Preheat the oven to 400°F. Scrub the russet potatoes to remove any dirt. Rinse well, then pat dry with a clean towel.
- Using the large side of a box grater, shred the potatoes onto a clean dish towel. Bundle the towel around the shredded potatoes, then, holding the towel over the sink, squeeze out the excess liquid.
- Transfer the potatoes to a large mixing bowl and add the cornstarch, salt, and pepper. Toss to coat, then add the olive oil. Toss once more to coat.
- Grease a 9-inch pie dish with some olive oil. Transfer the seasoned shredded potatoes to the greased dish. Using your hands, spread the potato in an even layer across the bottom of the pan, then work it up the sides to create a crust. You want to get the crust as even as you can so it bakes uniformly.
- Transfer the potato crust to the preheated oven and blind bake for 30 minutes.
Make the Quiche Filling
- While the crust is blind baking, prepare the filling. Heat a large frying pan over medium-low heat. Once warm, add the olive oil, then the sliced onion. Cook the onions for about 20 minutes, stirring occasionally to prevent burning.
- To the pan, add the minced garlic, asparagus, and thyme and cook for a further 10 minutes. Add the spinach, stirring until it has wilted. Season with salt and pepper, then remove from the heat.
- In a medium mixing bowl, whisk together the eggs and milk. Fold in the cooked vegetables and crumbled feta cheese, then season with sea salt and freshly cracked black pepper. Pour the filling into the blind-baked crust.
- Reduce the oven temperature to 350°F. Transfer the quiche to the oven and bake for 30 minutes.
- Remove the cooked quiche from the oven and allow it to cool for 20 minutes at room temperature before cutting into it. The quiche will keep for up to four days in the fridge but is best served the day it is baked.