4.9 from 39 votes
Mediterranean-Inspired Quiche with Potato Crust (GF)
Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 8 (Slices)
Calories: 194 kcal
Course:
Brunch
Cuisine:
Vegetarian , gluten-free
Ingredients
POTATO CRUST
- 3 cups shredded gold potatoes*
- 2 Tbsp olive oil
- 1/4 tsp each Sea salt and black pepper
VEGETABLE FILLING
- 2 cups chopped bell pepper, cut into 1/2-inch squares (1 bell pepper yields ~2 cups or 240 g)
- 1/2 large red onion, halved and thinly sliced (1/2 onion yields ~1 cup or 125 g)
- 2 Tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder (optional)
- 1/4 tsp each Sea salt and black pepper
- 1 cup loosely packed chopped baby spinach
- 1/2 cup sliced kalamata olives (optional)
EGG CUSTARD
- 6 large eggs (organic, pasture-raised when possible)
- 2/3 cup plain unsweetened dairy-free milk (we recommend a thicker milk, like Forager Cashew Milk or homemade // or whole milk if not dairy-free)
- 1/4 tsp each Sea salt and black pepper
Instructions
- CRUST: Preheat oven to 425 degrees F (218 C) and lightly spritz a standard 9-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
- Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
- Bake for 25-30 minutes or until lightly golden brown all over. Some of the edges may get a little crisp — that’s okay. Set aside.
- VEGETABLES: Chop the bell pepper and red onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (optional), and salt and pepper. Toss well to coat. Bake on a separate rack from the crust for 20 minutes, until soft and golden brown. Set aside.
- Lower oven heat to 350 degrees F (176 C).
- EGGS: To a medium mixing bowl, add eggs, dairy-free milk, and salt and pepper. Whisk well to combine. Stir in the chopped spinach and olives. Add the slightly cooled roasted bell peppers and onions and give it a good stir until everything is evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes until the center is set with a very minor jiggle.
- Let cool for 10 minutes before cutting and serving. Quiche can be kept in the refrigerator for up to 3 days. Slices are great when reheated at 350 degrees F (176 C) for 15 minutes. Not freezer-friendly.
Cup of Yum
Notes
- *We haven't tested with frozen shredded potatoes / hash browns, but it might work! Let us know in the comments if you try it.*Nutrition information is a rough estimate calculated without optional ingredients.*Adapted from our Simple Tofu Quiche.
Nutrition Information
Serving
1slice
Calories
194
(10%)
Carbohydrates
17.1g
(6%)
Protein
6.9g
(14%)
Fat
11.3g
(17%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
6.5g
Trans Fat
0g
Cholesterol
140mg
(47%)
Sodium
286mg
(12%)
Potassium
528mg
(15%)
Fiber
2.4g
(10%)
Sugar
3.6g
(7%)
Vitamin A
445IU
(9%)
Vitamin C
56mg
(62%)
Calcium
39mg
(4%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8(Slices)
Amount Per Serving
Calories 194
% Daily Value*
| Serving | 1slice | |
| Calories | 194 | 10% |
| Carbohydrates | 17.1g | 6% |
| Protein | 6.9g | 14% |
| Fat | 11.3g | 17% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 6.5g | 33% |
| Trans Fat | 0g | 0% |
| Cholesterol | 140mg | 47% |
| Sodium | 286mg | 12% |
| Potassium | 528mg | 11% |
| Fiber | 2.4g | 10% |
| Sugar | 3.6g | 7% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 56mg | 62% |
| Calcium | 39mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.