Potato-Crust Mediterranean Quiche

Name: Potato-Crust Mediterranean Quiche
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1100 g potatoes (Russet or Sebago); 0.5 tsp salt; 2 tbsp melted butter (or duck fat); 1 egg white; 6 eggs; 300 ml heavy cream; 120 g Gruyère or Fontina, grated; 120 g feta, crumbled; 150 g roasted red capsicum (bell pepper); 100 g baby spinach; 80 g Kalamata olives, pitted; 40 g sundried tomatoes; 1 tbsp oregano; Freshly cracked black pepper; Olive oil, for wilting the spinach

@recipe30 on YouTube ↗

mediterranean vegetarian gluten-free brunch quiche oven-baked

Video frame thumbnail for Potato-Crust Mediterranean Quiche

Servings

140

Minutes

Ingredients

2.43 lb potatoes (Russet or Sebago)
1/2 tsp salt
2 tbsp melted butter (or duck fat)
1 egg white
6 eggs
1 1/4 cup heavy cream
4 1/4 oz Gruyère or Fontina, grated
4 1/4 oz feta, crumbled
5 1/3 oz roasted red capsicum (bell pepper)
3 1/2 oz baby spinach
2.82 oz Kalamata olives, pitted
1.41 oz sundried tomatoes
1 tbsp oregano
Freshly cracked black pepper
Olive oil, for wilting the spinach

Steps

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

Technique · Step 2: Wring the salted potato out hard. Leftover water turns to steam in the oven, so the crust comes out soft and pale instead of crisp.
Technique · Step 6: The egg white brushed on the hot crust sets into a thin seal, which keeps the wet custard from soaking into the potato.