Potato Crusted Quiche

Cooking With Coop Basics: Gluten Free Quiche

Servings: 4

Can't even tell you how cute these women were and how excited they were to try the recipe after. Swoon.

Can't even tell you how cute these women were and how excited they were to try the recipe after. Swoon.

This recipe was created for my monthly Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested.

As with all the recipes I teach here, it is meant to be adapted to what is on sale or in season. This is intended to be a template for creating a light but satisfying quiche. I made this recipe for a holiday brunch in December using oven roasted butternut squash, caramelized shallots, & Gruyere cheese and another with broccoli and Parmesan cheese but for budget purposes I reworked this for $10-$12 a quiche. The inspiration for the recipe came from:

Ingredients ($7-8)

  • 1 lb. potatoes, $2
  • 2 Tbsp. extra-virgin olive oil*
  • 5 large eggs*, $1.25
  • 3 Tbsp. bulk all-purpose flour*, $.50
  • 1 cup Brown Cow Plain Cream Top Yogurt*, $0.50, on sale $0.37
  • 1 cup whole milk*, $0.30
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1/2 bag Sno-Pac Spinach* $1.50
  • 1/4 lb. Rochdale Shredded Cheese*, $1.50, on sale $0.75
  • 1-2 tsp bulk chives, dried $.25
  • 1/4 tsp bulk granulated garlic $.25

*Denotes Co-op Basics item


  1. Preheat the oven to 350ºF. Thinly slice the potatoes using a mandoline or sharp knife—they should be ⅛-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper. 
  2. Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim and use more than you expect - they will shrink as they cook. Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
  3. Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
  4. In a medium bowl, stir the yogurt and whole milk until smooth. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and herbs.
  5. Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. 
  6. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.

1/2 Bag Frozen Butternut Squash & Sautéed Onions (roast or sauté together before adding to egg mixture)
1/2 Bag Sno-Pac Broccoli, 1/2 can drained diced tomatoes, mozzarella cheese.
1/2 Can Black Beans, 1 tsp bulk smoked paprika, 1 tsp bulk cayenne pepper, 1 tsp bulk ground cumin, cheddar cheese