Grated Potato Quiche

Skip the pastry crust and build your quiche on a foundation of grated potatoes instead. The shredded potato mixture gets pressed into a pie plate and baked until golden and crispy, creating a sturdy, hash brown-like shell that holds a rich filling of ham, broccoli, and melted cheese.

A touch of nutmeg in the egg custard is the quiet star here. It rounds out the cream and cheese without being obvious, and it’s a classic pairing with both broccoli and egg dishes.

Press the potato crust thin and even, especially where the bottom meets the sides. Thick spots stay soggy while thin edges burn. The initial high-heat bake sets the crust so it won’t collapse under the custard weight.

Chef Tips

• Squeeze excess moisture from grated potatoes using a clean towel before mixing with the egg and flour. Wet potatoes make a limp, steamy crust instead of a crisp one.
• Let the quiche rest 10 minutes after baking before slicing. The custard firms up as it cools and slices much cleaner.
• Check doneness by gently shaking the pan. The center should jiggle slightly like set gelatin, not ripple like liquid.
• Cheese choice matters: Swiss gives a nuttier, more traditional quiche flavor; cheddar adds sharpness and a deeper golden color.

Variations

• Vegetarian: Drop the ham and add sauteed mushrooms and spinach for a hearty meat-free version.
• Spicy kick: Mix diced jalapeños into the filling and use pepper jack cheese instead of Swiss or cheddar.