Potato Crust Spinach and Feta Quiche

Ingredients

• 1 kg Potatoes (peeled and coarsely grated)
• 1 tsp Salt (for seasoning potatoes)
• 3 tbsp Unsalted Butter (softened; 2 tbsp for greasing crust, 1 tbsp for brushing)
• 1 Egg (separate yolk, use white only for brushing crust)
• 4 Eggs (large, room temperature, for filling)
• 300 ml Heavy Cream (full‑fat for richness)
• 150 g Feta Cheese (crumbled)
• 50 g Parmesan Cheese (finely grated)
• 2 tbsp Olive Oil (extra virgin for sautéing)
• 100 g Spinach (fresh, washed and patted dry)
• 1 Red Bell Pepper (finely chopped)
• 80 g Olives (pitted and finely chopped)
• 1 tsp Dried Garlic (optional, for extra aroma)
• 1 tsp Dried Oregano
• 2 tbsp All-Purpose Flour (helps thicken the filling)

Instructions

1. Prepare the Potato Base

   Grate the peeled potatoes using a coarse grater, place in a bowl, add salt, stir, and let rest for 15 minutes. Then squeeze out excess moisture with a clean kitchen towel. Butter a baking dish (2 tbsp), line with parchment, and spread the grated potatoes evenly, pressing firmly to cover the bottom and sides.

   Time: PT20M

2. Pre‑Bake the Crust

   Place the prepared crust in a pre‑heated oven and bake for 20 minutes at 200°C (400°F) until lightly golden.

   Time: PT20M

   Temperature: 200°C

3. Egg‑White Glaze

   Separate the yolk from the egg white of one egg. Beat the egg white until frothy, brush it over the hot crust, and return to the oven for 3 minutes at 180°C (350°F).

   Time: PT3M

   Temperature: 180°C

4. Sauté Vegetables

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the spinach and sauté for 3 minutes until wilted; set aside. In the same skillet, add the chopped red bell pepper, a pinch of dried garlic, and sauté for 4‑5 minutes until softened. Add the chopped olives and oregano, stir briefly, then remove from heat.

   Time: PT8M

5. Make the Filling

   In a large mixing bowl, whisk together 4 eggs, 300 ml heavy cream, crumbled feta, grated Parmesan, and 2 tbsp flour until smooth.

   Time: PT5M

6. Combine Veggies with Filling

   Fold the sautéed spinach, bell pepper mixture, and olives into the egg‑cream mixture until evenly distributed.

   Time: PT2M

7. Bake the Quiche

   Pour the filling into the pre‑baked potato crust, smooth the top, and bake for 25‑35 minutes at 180°C (350°F) until the center is set and the top is lightly golden.

   Time: PT30M

   Temperature: 180°C

8. Rest and Serve

   Allow the quiche to rest for 10 minutes before slicing. Serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

875

Protein

20 g

Carbohydrates

46 g

Fat

52 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes (will change flavor and texture)
• Instead of Salt: sea salt, kosher salt
• Instead of Unsalted Butter: margarine, olive oil (for greasing only)
• Instead of Egg: egg white from a carton
• Instead of Eggs: egg replacer (will affect texture)
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Feta Cheese: goat cheese, crumbled ricotta (less salty)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Spinach: kale (will need longer cooking), Swiss chard
• Instead of Red Bell Pepper: yellow bell pepper, poblano pepper
• Instead of Olives: capers, green olives
• Instead of Dried Garlic: fresh minced garlic (½ tsp), garlic powder
• Instead of Dried Oregano: Italian seasoning, fresh oregano (½ tsp, chopped)
• Instead of All-Purpose Flour: cornstarch (1 tbsp), gluten‑free flour blend (2 tbsp)

Equipment Needed

• Coarse Grater
• Fine Grater
• Mixing Bowl
• Baking Dish
• Parchment Paper
• Oven
• Skillet
• Whisk
• Spatula
• Kitchen Towel
• Measuring Spoons
• Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Pressing the grated potatoes tightly into the dish to form a solid crust.
• Removing excess moisture from the potatoes to avoid a soggy base.
• Brushing the crust with beaten egg white for a glossy seal.
• Ensuring the filling is fully set before removing from the oven.

Chef Tips from the Video

• For extra flavor, sprinkle a pinch of smoked paprika on the crust before the first bake.
• Use a kitchen towel to wring out the potato moisture; a clean cheesecloth works even better.
• Let the quiche cool on a wire rack for even cooling and easier slicing.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Not recommended; texture of potatoes changes when frozen.

Room temperature: Can sit out for up to 2 hours after cooking.

Make-Ahead Tips

• The potato crust can be prepared a day ahead and kept refrigerated; reheat briefly before adding filling.
• Sautéed vegetables and the egg‑cream mixture can be made up to 2 hours ahead and stored separately in the fridge.

Frequently Asked Questions