Mediterranean-Inspired Quiche with Potato Crust


  • 3 cups shredded gold potatoes
  • 2 Tbsp olive oil
  • 1/4 tsp each sea salt and black pepper
  • 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)
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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