Potato-Crust Quiche...Magazine

Skip the pastry dough entirely. This quiche uses mashed potatoes pressed into a pie plate as the crust, creating a sturdy, golden shell that holds a cheesy vegetable custard. It’s naturally gluten-free (if you skip the bread crumb topping) and adds a starchy richness that pastry can’t match.

Boil and mash the potatoes, stir in margarine while they’re still hot, then press the mixture across the bottom and up the sides of a greased pie plate. Build the sides up with a spoon so the crust holds the filling without spilling over. The potato crust firms up during baking and develops a lightly crisp edge.

Evaporated milk instead of cream in the custard gives a richer result than regular milk without the heaviness of heavy cream. The bread crumb topping adds a light crunch that contrasts with the creamy filling.

Kitchen Tips

• Press the potato crust thin and even. Thick spots stay soft in the center and make the bottom soggy.
• Let the mashed potatoes cool slightly before pressing. Too hot and they’ll be sticky and hard to shape.
• Bake until the center is just set and barely jiggles. Overbaking makes the custard rubbery.
• Let the quiche rest 10 minutes after baking for cleaner slices.

Variations

• Use sweet potatoes for the crust for a slightly sweet, colorful base.
• Swap cheddar for Swiss or Gruyere for a more traditional quiche flavor.
• Add cooked bacon or ham to the filling for a meatier version.