Crispy Potato Crust Quiche with Spinach & Goat Cheese
Crispy Potato Crust Quiche with Spinach & Goat Cheese surround a creamy egg filling packed with tender spinach, tangy goat cheese, and sweet sun-dried tomatoes. This comforting quiche brings together the crisp edges of homemade hash browns and the rich, delicate texture of a classic baked quiche.
Inspired by your photo, this version features a generous potato crust, lightly browned cheese, and colorful vegetables throughout. It makes a beautiful centerpiece for weekend brunch, a satisfying lunch, or an easy dinner served with a fresh salad.
The secret is baking the potato crust before adding the filling. This gives the potatoes time to become golden and firm, helping them hold their shape beneath the creamy custard.
Recipe Details for Crispy Potato Crust Quiche with Spinach & Goat Cheese
Servings: 8
Preparation time: 30 minutes
Crust baking time: 30–35 minutes
Filled quiche baking time: 35–45 minutes
Resting time: 15–20 minutes
Total time: Approximately 2 hours
Equipment: A 9-inch deep pie dish, box grater, clean kitchen towel, skillet, and mixing bowl
Ingredients for Crispy Potato Crust Quiche with Spinach & Goat Cheese
For the Crispy Potato Crust
2 pounds russet potatoes
2 tablespoons olive oil
¼ cup finely grated Parmesan cheese
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
Additional olive oil for greasing the dish
For the Spinach Filling
1 teaspoon olive oil
1 small shallot, finely chopped
2 garlic cloves, minced
5 ounces fresh baby spinach
½ cup oil-packed sun-dried tomatoes, thoroughly drained and chopped
4 ounces goat cheese, crumbled
2 tablespoons chopped fresh chives, divided
For the Egg Custard
6 large eggs
¾ cup whole milk
½ cup heavy cream
¼ teaspoon kosher salt, or less if your tomatoes are salty
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground nutmeg, optional
Step-by-Step Instructions for Crispy Potato Crust Quiche with Spinach & Goat Cheese
1. Prepare the Oven and Baking Dish
Preheat your oven to 425°F (220°C). Lightly grease the bottom and sides of a 9-inch deep pie dish.
Choose a dish approximately 2 inches deep to accommodate the potatoes and filling. Place it on a rimmed baking sheet before baking. The sheet makes the dish easier to move and catches any small spills.
2. Grate and Squeeze the Potatoes
Peel the potatoes if desired, then grate them using the large holes of a box grater.
Transfer the shredded potatoes to a clean kitchen towel. Gather the towel around them and squeeze firmly over the sink, working in batches if necessary.
Remove as much liquid as possible. Wet potatoes tend to steam and soften, while well-drained potatoes brown more effectively and create a sturdier crust.
3. Shape the Potato Crust
Place the squeezed potatoes in a bowl. Add the olive oil, Parmesan, salt, pepper, and garlic powder. Toss thoroughly until evenly combined.
Transfer the mixture to the prepared dish. Press it firmly across the bottom and up the sides, forming an even layer about ¼ inch thick on the base, with slightly thicker sides.
Avoid leaving gaps where the custard could seep through. Keep the upper edges compact so loose shreds do not burn.
4. Bake Until Golden
Bake the potato crust for 30–35 minutes, until the edges are deeply golden and the base looks dry and lightly browned.
After about 20 minutes, check the crust. If the potatoes have slipped down the sides, gently press them back into place with the back of a spoon.
If the rim browns faster than the base, loosely shield the edges with foil while the bottom finishes baking.
5. Cook the Vegetables
While the crust bakes, heat 1 teaspoon olive oil in a skillet over medium heat.
Add the shallot and cook for 2–3 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds.
Add the spinach in handfuls and cook until wilted. Continue cooking briefly to evaporate excess moisture.
Transfer the vegetables to a plate and let them cool slightly. If liquid remains, drain it away and gently squeeze the spinach before using.
6. Mix the Custard
Reduce the oven temperature to 350°F (175°C) after removing the baked crust.
In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, pepper, and optional nutmeg.
Whisk until evenly blended, without beating in excessive air. Too much air can make the filling puff dramatically and then collapse as it cools.
7. Assemble the Quiche
Spread the cooled spinach mixture evenly over the baked potato crust.
Scatter most of the sun-dried tomatoes and goat cheese over the spinach, reserving a small amount for the top. Add 1 tablespoon of the chives.
Slowly pour in the egg mixture. Finish with the reserved tomatoes and goat cheese.
Leave approximately ¼ inch of space below the top of the crust. If your dish is smaller, bake any extra custard separately in a greased ramekin.
8. Bake the Filled Quiche
Bake for 35–45 minutes, checking toward the end.
The outer filling should be set, while the center should have a gentle wobble without appearing liquid. For a clear doneness check, the center should reach 160°F (71°C).
If the potato edges become too dark, cover the rim loosely with foil. Avoid overbaking, which can make the eggs rubbery and cause the custard to release water.
9. Rest and Serve
Let the quiche rest for 15–20 minutes before slicing. This allows the custard to settle and helps each wedge hold together.
Sprinkle with the remaining chives. Use a sharp knife to cut through the potato crust, then lift each portion with a broad spatula.
Serve warm for the best combination of creamy filling and crisp potato edges.
Tips for the Best Results
Choose starchy potatoes. Russet potatoes work especially well because they produce crisp edges and a tender interior. Yukon Gold potatoes offer a buttery flavor but may create a softer crust.
Control the moisture. Squeeze the grated potatoes thoroughly, cook excess liquid out of the spinach, and drain the sun-dried tomatoes carefully. These steps have the greatest effect on the finished texture.
Keep the crust even. An overly thick base can stay soft beneath the filling. Press the potatoes into a consistent layer so they cook evenly.
Season thoughtfully. Parmesan, goat cheese, and sun-dried tomatoes all contribute salt. Taste a tomato before deciding whether the custard needs its full salt allowance.
Allow proper resting time. Cutting immediately can cause the filling to spill into the space left by the first slice.
Recipe Notes and Substitutions
Frozen spinach works well. Use approximately ½ cup thawed, firmly squeezed spinach instead of fresh, and stir it into the cooked shallot and garlic.
Replace goat cheese with crumbled feta for a saltier filling, or use shredded Gruyère for a milder, nutty flavor.
For dry-packed sun-dried tomatoes, soak them in hot water until softened, then drain, pat dry, and chop. Measure ½ cup after preparing.
You can replace the milk and cream with 1¼ cups half-and-half. The filling will remain creamy, although its richness will differ slightly.
The recipe contains no wheat flour. For strict gluten avoidance, check packaged ingredient labels and prevent cross-contact during preparation.
Serving Suggestions for Crispy Potato Crust Quiche with Spinach & Goat Cheese
Serve generous wedges with a simple green salad dressed with lemon juice and olive oil. The bright dressing balances the creamy eggs and cheese.
For brunch, add fresh berries, sliced melon, or a tomato and cucumber salad. For dinner, pair the quiche with roasted asparagus or steamed green beans.
Because the crust already provides potatoes, a vegetable side usually makes a satisfying accompaniment.
Nutritional Information for Crispy Potato Crust Quiche with Spinach & Goat Cheese
Estimated per serving, based on eight servings:
Nutrient Approximate amount
Calories 330
Protein 13 g
Carbohydrates 28 g
Total fat 19 g
Saturated fat 9 g
Fiber 3 g
Sodium 420 mg
These figures are estimates rather than laboratory measurements. Potato size, cheese brands, tomato packing oil, and added salt will affect the final values.
Nutritional Benefits for Crispy Potato Crust Quiche with Spinach & Goat Cheese
Eggs and cheese contribute protein, making this quiche a substantial meal. Eggs also provide choline, a nutrient involved in normal cell function.
Spinach adds folate, vitamin K, and colorful vegetables to the filling. Potatoes provide carbohydrates for energy, along with potassium and some fiber.
Sun-dried tomatoes contribute concentrated tomato flavor, allowing a relatively small amount to season the whole dish. Olive oil supplies mostly unsaturated fat.
The quiche also contains saturated fat and sodium from its dairy ingredients and seasonings. Enjoying a moderate slice alongside vegetables adds variety and balance to the meal.
Storage and Reheating
Refrigerate leftovers in a covered container within two hours of cooking. Keep refrigerated for 3–4 days.
Reheat individual slices in a 350°F (175°C) oven until the center reaches 165°F (74°C). Allow approximately 15–25 minutes, depending on slice thickness and starting temperature.
A microwave is convenient, although it softens the crust.
For longer storage, wrap cooled slices individually and freeze for up to two months for best quality. Thaw overnight in the refrigerator before reheating. Expect the potato crust to be softer after freezing.
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Frequently Asked Questions for Crispy Potato Crust Quiche with Spinach & Goat Cheese
Why is my potato crust soft?
Excess moisture, a thick potato layer, or insufficient prebaking are common causes. Squeeze the potatoes thoroughly and bake until the base looks dry before adding custard. The base naturally softens somewhat beneath the filling.
Can I prepare this quiche ahead?
Yes. Bake it fully, cool briefly, and refrigerate promptly. Reheat before serving. You can also prepare the cooked vegetables a day ahead and refrigerate them separately.
Can I use shredded frozen hash browns?
Yes. Use 2 pounds of plain shredded hash browns, thaw completely, and squeeze very dry. Avoid seasoned products unless you adjust the salt.
Can I make it without heavy cream?
Yes. Replace the cream with an equal amount of whole milk. The custard will be lighter and slightly less rich.
Why did my filling become watery?
Wet spinach, poorly drained tomatoes, or overcooking can release water into the custard. Drain the vegetables carefully and remove the quiche when the center is just set.
Can I add other vegetables?
Yes. Cooked mushrooms, roasted peppers, or asparagus work well. Keep additions modest and drain them thoroughly so the filling sets properly.
