Potato Crust Quiche

Potato Crust Quiche

Potato Crust Quiche

Recipe by Nadiya HusseinCourse: Brunch, Main CourseCuisine: FrenchDifficulty: Medium


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An alternative to using pastry as a base for quiche. This potato crusted quiche gives the dish such a wonderfully tasty finish.

What You Will Need
24cm Fluted Loose bottomed Quiche Tin


  • For the Base
  • butter or oil for greasing the tin

  • 1 large white baking potato unpeeled (you should have 325g)

  • 1 large sweet potato unpeeled (you should have about 325g)

  • 1 tsp salt

  • 1 tsp paprika

  • 2 cloves garlic minced

  • 1 sml onion finely chopped

  • 40 g plain flour

  • 1 medium egg plus another for sealing the base

  • For the Filling
  • 3 medium eggs

  • 150 ml whole milk

  • 150 g mature Cheddar cheese grated

  • a small handful of fresh chives

  • salt and pepper

  • Extra/Alternative Fillings
  • 225 g Broccoli Florets

  • 225 g Bacon Lardons or cut into small pieces

  • 225 g Tomatoes sliced


  • Preheat the oven to 180°C/fan 160°C/350°F/gas 4.
  • Grease a 24cm round loose-bottomed quiche tin by melting some butter (or use oil) and using a pastry brush, thoroughly brush the flan tin on the base and into the side grooves, then cut out a circle of baking parchment to line the bottom.
  • Wash and dry the potatoes (no need to peel|) then using a coarse grater, grate the potatoes into a tea towel.
  • Wrap the potato tightly in the tea towel and squeeze out any excess moisture.
  • Pop the potato into a bowl along with the salt, paprika, garlic, onion and flour and mix really well, making sure it is all evenly distributed.
  • Add the egg and combine well – you should have a mixture that when you squeeze a handful together it stays as a clump.
  • Tip the mixture out into the flan tin and using a flat bottomed heavy glass, press tightly into the base and up the sides.
  • Bake for 25–30 minutes.
  • Remove from the oven and using the back of a spoon gently press the mixture into the base and sides again., make sure there are no gaps where the egg and milk mixture can seep through.
  • Whisk one egg and generously brush the base and sides so as to seal the whole casing.
  • Pop back into the oven for 5 minutes.
  • Meanwhile, to make the filling add the eggs and milk to a jug and whisk till well blended.
  • Take the tart shell out of the oven and spread the cheese evenly over the bottom.
  • If you are adding any extra fillings, now is the time
  • Pour the egg and milk mixture straight in, sprinkle over the chives and add a sprinkling of salt and a generous sprinkling of pepper.
  • Bake in the oven for 20/25 minutes.
  • After 20 minutes, give it a little shake and the centre should just wobble when it is cooked
  • When you are satisfied it is cooked, remove it from the oven and leave to cool for about 30 minutes, allowing the eggy custard mix to set, before slicing and serving
  • Potato Crusted Quiche
  • To remove the quiche from the flan case, stand the cooled flan case on a receptacle that is higher than the depth of the flan case and let the ring drop down, if you have grease the flan case sufficiently the outer ring will fall quite easily if the ring doesn’t drop easily a little friendly persuasion may be needed

Recipe Video


  • Adding other ingredients.
  • Blanche the Brocolli for 2 minutes before adding to the flan prior to adding the egg mixture
  • Fry the bacon before adding to the flan prior to adding the egg mixture
  • Place the tomato slices evenly over the top of the flan prior to placing it in the oven

Adapted From Nadiya Hussein’s “Nadiya Bakes”