Potato Crust Quiche

Skip the pie dough and press buttery mashed potatoes right into the pan for a golden, crispy-edged crust that holds a savory egg and vegetable filling. The potato shell bakes up firm enough to slice cleanly, with a rich, starchy bite that pastry can’t touch.

Evaporated milk gives the custard extra body without thinning it out, so the filling sets up dense and creamy rather than watery. A layer of sharp cheddar melts between the vegetables and custard, binding everything together.

Pro Tips

• Spread the mashed potato crust as evenly as possible and build the edges up slightly above the rim. Thin spots will crack and leak custard.
• Use instant mashed potatoes if you’re short on time. You need 1 ⅓ cups prepared to match the 3 fresh potatoes.
• Let the quiche rest 10 minutes after baking before slicing. The custard firms up as it cools and cuts much cleaner.
• The bread crumb topping is optional but adds a welcome crunch against the soft filling.

Variations

• Add cooked sausage, ground beef, or diced chicken to turn this into a heartier main course.
• Swap cheddar for Swiss or Gruyere for a more traditional quiche flavor.
• Use fresh broccoli, spinach, and mushrooms instead of frozen mixed vegetables for a fresher taste.