Recipes in the world of Flavilo

Slices of mashed potato crusted quiche

Mashed Potato Crusted Quiche (Flourless, Alternative Crust)

Quiche is traditionally a French specialty, but over the years, many variations have emerged worldwide. This version is special because instead of flour, mashed potatoes serve as the crust – a perfect choice for those with gluten sensitivities or a health-conscious diet. The technical secret lies in mashing the potatoes thoroughly and mixing them with eggs to create a moldable base that remains firm after baking. Blind baking is essential because it prevents the crust from becoming soggy from the vegetable filling. As the zucchini and bell peppers sauté, their aroma fills the kitchen and whets the appetite. The rich creamy-egg mixture, crowned with cheese, is silky and satisfying, yet light. This recipe is ideal for family dinners, weekend lunches, or even as a welcome dish for guests.

Prep Time 25 min
Preparation 45 min
Total 1 hr 10 min
1680 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g Cooked potatoes
⭕ 4 Eggs
⭕ 150 ml Cream
⭕ 100 g Grated Cheese
⭕ 1 Zucchini
⭕ 1 Bell pepper
⭕ 1 Red onion
⭕ 2 cloves Garlic
⭕ 1 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 0.25 tsp Nutmeg

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Prepare a 9-inch (24 cm) pie dish and lightly grease it with olive oil to prevent the quiche from sticking.

    2

    Mash the peeled and cooked potatoes with a fork or potato masher. For a smoother consistency, use a hand mixer. Season with salt and pepper, and mix in 1 egg. This will be the \'crust\' base.

    3

    Spread the potato mixture evenly in the pie dish, shaping the edges as well. Use a spoon or your hands to create a uniform layer about 1 cm thick. Blind bake for 10 minutes to set slightly before adding the filling.

    4

    While the crust is baking, dice the onion, garlic, bell pepper, and zucchini. In a skillet, sauté them in olive oil for 5-6 minutes, until softened and their flavors have concentrated. If there's any excess liquid, let it evaporate.

    5

    In a bowl, whisk together the remaining 3 eggs, cream, grated cheese, salt, pepper, and nutmeg. This creamy mixture will give the quiche its rich flavor.

    6

    Stir the sautéed vegetables into the egg-cream mixture. Pour the entire mixture onto the pre-baked potato crust and spread it evenly.

    7

    Return to the oven and bake for another 30-35 minutes, or until the filling is set and the top is lightly golden brown. Check the center with a toothpick to ensure it's cooked through.

    8

    Once baked, let it cool for 10 minutes before slicing. Serve warm or cold; a side salad makes an excellent accompaniment.