Crispy Potato Crusted Quiche: A Healthier Twist on a Classic
1 hour 5 minutes
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About Crispy Potato Crusted Quiche: A Healthier Twist on a Classic
Craving quiche but watching your waistline? This Crispy Potato Crusted Quiche delivers all the comforting flavors of a classic quiche with a healthy, gluten-free twist! Imagine sinking your fork into a beautifully golden, crispy potato crust, bursting with rustic charm.This vibrant quiche is filled with a medley of fresh vegetables, creamy cottage cheese, gooey mozzarella, and fragrant rosemary. A touch of black pepper adds a gentle warmth, creating a delightful combination of textures and tastes.Perfect for brunch, a light dinner, or any occasion, this easy-to-make quiche offers a satisfying and guilt-free way to enjoy a French favorite.
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Recipe Time & More
Prep20 minutes
Cook45 minutes
Total1 hour 5 minutes
Ingredients
Potato Crust
- 2 Large Potatoes thinly sliced
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/4 tsp Pepper black
- 1 tbsp Rosemary dried
- 2 tsp Garlic Powder
- 1/2 cup Cottage Cheese paneer
- 50 gm Mozzarella Cheese divided
Filling
- 8 Large Eggs
- 1 cup Tomato chopped
- 1 cup Bell Peppers any color, diced
- 1 Onion chopped, medium
- 4 Chiles chopped, green
- 1 tbsp Jalapeño chopped
- 1 tbsp Butter
- 1/2 tsp Salt or to taste
- 1/4 tsp Pepper black
For Greasing
- 1 tbsp Butter
Instructions
- Preheat oven to 300°F (150°C).
- In a large bowl, combine the thinly sliced potatoes, olive oil, 1 teaspoon of salt, 1/4 teaspoon of black pepper, dried rosemary, garlic powder, and cottage cheese. Toss gently to coat the potatoes evenly.
- Grease a pie dish with butter. Arrange the potato slices in the dish, starting from the center and overlapping them slightly to create a crust.
- Sprinkle half of the mozzarella cheese over the potato crust. Par-baking the crust helps create a crispy foundation.
- Bake for 15 minutes, or until the potatoes are slightly softened.
- In a separate bowl, whisk together the eggs, chopped tomato, diced bell pepper, chopped onion, green chiles, jalapeño, butter, salt, and pepper.
- Pour the egg mixture over the par-baked potato crust.
- Top with the remaining mozzarella cheese.
- Bake for 35 minutes, or until the quiche is set and the cheese is golden brown and bubbly.
- Let the quiche cool slightly before slicing and serving. Enjoy!
Recipe Notes
Good To Know
- For an extra-crispy potato crust, pre-bake the sliced potatoes in the quiche dish for about 15 minutes before adding the filling. This helps prevent sogginess from the egg mixture.
- Try swapping rosemary for fresh thyme or herbes de Provence for a distinct French flavor profile.
- If you prefer a gluten-free quiche, ensure your cottage and mozzarella cheeses are certified gluten-free, as some pre-shredded varieties may contain additives.
- Leftover slices can be enjoyed cold or gently reheated in a skillet to restore the potato crust’s crispness—avoid microwaving.
Expert Tips
- Blind baking the potato crust ensures it's fully cooked and crispy, preventing a soggy bottom.
- Use a mandoline slicer for evenly thin potato slices, which will cook uniformly and create a beautiful presentation.
- For a richer flavor, consider adding sautéed mushrooms, caramelized onions, or cooked bacon or pancetta to the filling.
Storage Instructions
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 167kcalCarbohydrates: 6gProtein: 10gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 428mgFiber: 1gSugar: 3g
nandini rathore
Articles: 9
3 Comments
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So delicious! Excited to make it.
This is amazing! Excited to make it.
Looks so flavorful! Thanks for posting.