Potato-Crusted Herb Quiche

potato-crusted herb quiche
Photo: Ryan Liebe
Prep Time:
20 mins
Total Time:
2 hrs 40 mins

Thinly sliced potatoes layered gratin-style make a beautiful gluten-free crust for this easy company-worthy quiche that's perfect for brunch.


  • 1 pound Yukon Gold potatoes (about 5 small), peeled and cut into ⅛-inch slices

  • 1 tablespoon extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 3 large eggs

  • ¾ cup whole milk

  • ¾ cup heavy cream

  • ¼ cup mixed chopped fresh herbs, such as chives, chervil, tarragon, and parsley


  1. Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.

  2. Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.

Cook's Notes

The Japanese Benriner mandoline slicer (available at jbprince.com) makes quick work of cutting potatoes into thin, even slices. Use any extra custard to make savory French toast.

Related Articles