Goat Cheese Quiche with Potato Crust
This gluten-free quiche recipe caught our eye on Instagram (@therecipepress) and has quickly become a favorite. Its unique potato base offers a delightful alternative to traditional dough, making it both easy to prepare and irresistibly delicious—perfect for your next brunch or gathering.
Ingredients Goat Cheese Quiche with Potato Crust
1 – 2 large thinly sliced russet potatoes
3 – 4 tbsp oil avocado or olive oil
1 chopped onion
1 cup chopped spinach
Salt and pepper
2 minced garlic cloves
1 chopped zucchini
5 – 6 asparagus sliced on the base about ¼” thick
6 eggs
6 oz goat cheese
1/2 cup shredded parmesan cheese
1/2 cup milk
1/2 tsp oregano
Directions for Goat Cheese Quiche with Potato Crust
Set the oven to 375ºF.
Slice the potatoes thinly on a mandolin and toss in a bowl with 2 Tbsp of olive oil, salt and pepper.
Line your pie dish with the potatoes so they are slightly overlapping. Once the edges are lined continue laying potatoes on the bottom of the pie dish, starting from the outside in. Make sure you cover dish completely so overlap when needed.
Once the pie dish is lined put in oven and bake for 20 to 25 minutes.
While this is in the oven, chop onion, mince garlic and slice zucchini and asparagus.
Use the rest of the olive oil and sauté the onion until translucent, about four (4) minutes, then add the garlic, zucchini and asparagus.
Remove from heat and stir in the spinach; season with salt and pepper, oregano and other herbs you may like.
In a large bowl, combine the eggs, salt, pepper and milk together. Whisk until combined and stir in goat cheese.
When the potato crust in done, pour the sautéed veggies into pie pan and spread them out evenly.
Top with the egg and goat cheese mixture. Sprinkle on the shredded Parmesan cheese.
Place in the oven for 30 to 40 minutes or until the eggs are set and cooked. Let cool slightly before enjoying!
