Don’t we love a traditional quiche? The flaky pastry filled with a creamy baked custard, cheese, and whatever little additions one might want. I first fell in love with this dish when my mom made Julia Child’s classic from Mastering the Art of French Cooking. We probably watched Julia bake it on one of her PBS programs. My mother loved anything with a custard of any type, so it was destined to become part of our menu. Evaporated canned milk was her budget substitute for the cream, and it worked like a charm.
Now, we can all have pie
For those who cannot, or should not, consume dairy, this version is the answer. I’ve made it with soy milk as well, but the oak milk was just that much creamier. It is also much lower in saturated fat than a traditional quiche for those who have to watch that as well, like my husband. However, it lacks not in taste or creamy texture!
Make it your way
Fill it with what you like, and we like mushrooms so in they went. We also had a fair amount of broccoli that needed to be used this day, but it could have been any vegetable, even cooked leftovers. The potato rust is a nice textural addition, although it lended less potato flavor than I expected. You could easily make this crustless as well.
Satisfying and kind to the diet
This is a deep-dish hefty pie and will serve 8 to 10. For eight servings, the nutritional information comes in at 160 calories, 2 grams of saturated fat, 15 grams of carbs, 2 grams of fiber, 7.5 grams of protein, and is a good source of Vitamins A and C, calcium, and iron. Information compiled on My Fitness Pal calculator.
A recipe for when you have time to linger
Not to be rushed, this will take two hours plus cooling time from start to finish, so it’s perfect for a lazy Sunday brunch with family and friends, and is quite simple to make. I made this last Sunday, the day we jokingly called the first day of summer because it began five gloriously beautiful days, including yesterday’s record-setting 86 degrees, the hottest day ever recorded for any day in October in Vermont. After our rainy and cool summer, it was welcome indeed, although there is a cold front coming in and rain predicted for the weekend. Rainy Sunday? Let’s cook.
Sunday Brunch Potato Crusted Quiche
- 2 medium firm potatoes, I used all-blue
- 1 egg white
- 4 large eggs
- 4 large egg whites
- 5 or 6 shakes Cholula hot sauce
- 3 cups extra creamy oat milk
- 1 heaping tbsp. Dijon mustard
- 1 tbsp. minced tarragon
- 1 tbs. minced parsley
- 1 cup sauteed wild or other mushrooms (save a few for garnish)
- 1 cup blanched broccoli
- Parmesan or vegan Parmesan
Preheat your oven to 350 degrees F., and position a rimmed baking sheet on the middle rack. Butter an 8.5″ X 2.25″ springform pan well and sprinkle with breadcrumbs.
Shred the potatoes, then squeeze out as much excess moisture as possible. Mix with the egg white and a bit of salt and pepper. Press into the bottom of the prepared pan and slightly up the sides of it. Bake for 30 minutes, or until the crust is just starting to brown on the top edges and feels cooked through. Set aside.
Place eggs, egg whites, hot sauce, oat milk, mustard, herbs, and salt and pepper in the blender, and salt and pepper to taste, and process on low until well mixed. Set aside.
Sauté the mushrooms in a bit of butter, season, and sprinkle with a little more tarragon. Place the mushrooms and blanched broccoli in the prepared crust.
Pour the batter gently over the vegetables. Cover the bottom of the pan tightly with foil to prevent leakage, and place on a baking try.
Bake for 60 minutes, and check. You will need more time, but sprinkle the top with Parmesan or vegan Parm. Mine needed an additional 15 minutes. You want the quiche to be set, with just the slightest of jiggle in the middle. Let rest for 20 minutes before you slice, or serve at room temperature, my preferred.
If you like, you can halve the recipe and bake in a traditional pie plate. You’ll still need pretty much the same amount of potatoes for the crust.
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I love quiche and this looks so good–I wish I had some now! While I love it, I have never made it other than from a ready-to-cook from the store. Perhaps since it is a rainy day, I should give it a whirl!
It is not hard to make, it just takes time, and rainy days are perfect!
Looks delicious
Thank you! We’ve had it several times, and it has been well received.
I bet!
Quiche is one of my all time favorite foods. It is so versatile. It can be served for breakfast, lunch, or dinner. I will definitely be trying your lower in fat version.
I hope Dom likes it as much as my husband does! A healthier take on such an enjoyable dish.
Dorothy, I love the photos with the captions – Wonderful to guide us through the recipe! You had me at Julia Child. xx
Thanks! Julia certainly had amazing influence, even on rustic rural New England cooks!
I do not keep any diets but certainly watch my fat intake so your recipe will be a great one to try . . . soonest! Am smiling – you just broke an autumnal October heat record – on the same day and at almost the same temperature we broke our spring one . . . now very afraid indeed as far as the forthcoming bushfire season is concerned . . . do not need a repetition of the six months of hell we had 2019/20!
I’ll throw out some good wishes to you all in the upcoming season.
We’re still getting haze from the Quebec fires that have burned all summer. Very scary.
This dairy-free quiche looks so tasty. I often use potato crust for such bakes, but never tried purple potatoes, so thanks for the idea!
——— p.s. lol – love the “oak milk” typo! Who knows, maybe you’re onto something with it!!! 🙂
Thank you for the correction, Ronit, although I’m tempted to leave in the funny typo!
I would leave it! 🙂
Yum! This looks delicious, Dorothy. Dairy-free and gluten-free? I promise not to tell!
Thanks for keeping the secret my friend! I’m making this again this weekend for my niece who is challenged by both!
i love this idea of using potato for the crust! Must try it soon.
It makes a lovely feature, and a good way to reduce the saturated fat.
Of course, I’m for anything potato!
Yes, we do love quiche. 🙂 This looks tasty. I hadn’t thought about evaporated milk in a while, but my mom and grandmother always had a couple of cans in the pantry ready to go. 🙂
Mom used it in just about everything, especially one of her custards!
Yummy quiche. And what a chef to incorporate potato to the mix. Love it! 😍🌾
You know me sister, any opportunity to slip in potatoes and I’m there!
You are a master at converting recipes to healthier versions, this is amazing!
Jenna
Thanks Jenna! Especially since my husband’s heart attack, I’ve had to get really creative with some of our favorite dishes!
I love a good quiche… well we all do. I have never used evaporated milk though instead of normal milk I always connect evaporated milk with desserts maybe because my mother only used it in a dessert…
Mom used it in sauces, any sweet or savory custard, creamed soups and chowders always. In fact, when I want my corn chowder to taste just like mom’s, I get the canned ilk out, even the skimmed canned milk works great.
I love quiche and I would this one even more because it is made with potatoes.
I love quiche!
I do too! It’s a favorite comfort food for me.
Delighted as I am to read your clever recipe, I will stick to the old standby quiche. LOL
It’s good there are options when the diet has to be modified! ❤️
Absolutely, My grandson has lactose intolerance and his mom gluten issues. I love that you are able to adapt recipes like that.
Cooking for my extended family sometimes feel like a mine field! But I have a few tricks up my sleeve, and put them to good use!
Sounds great! I made a quiche one time with shredded potatoes and liked it but my potatoes didn’t get very crispy. I’m going to try your tricks next time! Love the tip about evaporated milk. My grandmother and great grandmother had cans of that stuff on hand always!
It was a staple item that’s for sure! So many recipes had the evaporated milk as a base, especially mom’s chowders.
Looks delicious. I like the crispy potato crust
Thank you! If there are potatoes involved, I’m right there!
Quiche – one of my favourite dinners. This looks so good and home made quiches are vastly superior to store bought. ( like most things). Great idea to use a potato based pastry. My favourite fillings besides quiche lorraine, is mushrooms and onions with a cheesy white sauce – having read this post, I will try using oat milk to replace ordinary milk. Thanks as always for the inspirational cooking, Dorothy!
Thank you Amanda! I adore a quiche with mushrooms, and I think asparagus when it is in season would be my second favorite.
I agree on the asparagus – it is so good for you. I discovered it later in life! I never ate it as a child.
I didn’t either because my mom hated it and never cooked it!
We were deprived but now we have seen the light!! Haha.
Oh yes! I remember coaxing my mom to try my roasted asparagus with Parmesan, thinking that perhaps the reason she didn’t like asparagus was because she had only been served it overcooked and stringy. Well, she was a good trooper and gave it a try. “Nope, still don’t like it,” and we both laughed.
I can’t convince my son either. I think his decision is based on texture and taste. I did win over the rest of the family!
Well, then at least the rest of the family can enjoy!
Wonderful, scrumptious-looking variations. I seriously enjoy quiche.😋
It is indeed something to savor!
Mmmm! Mmm mmm! This is right up my alley! Thanks for the step-by-step photos!
Thank you Nancy! We were pretty happy with this one!
Boy oh boy does that look good! Love that it is non-dairy. The weather has been very weird, hasn’t it. Hardly seems like October.
So strange. Today doesn’t know what it wants to be. I woke up to cold drizzle, then just a mist, then it got humid and I had to open the windows. I suspect I’ll be closing them soon because it is supposed to pour again! Earlier this week, record breaking heat. Am I still in New England?
This looks mouth-watering and I like the how-to photos!
Thank you! It takes time, but is pretty easy.
What a lovely sounding dish. The idea of using potatoes as a crust is new to me. I imagine the crust is crisp and crunchy.
The edges stay crisp, while the bottom just stays firm, but delicious!
You won’t go away hungry with this delicious and filling quiche!
I’ve been craving a quiche lately–this one looks great!
Thank you! Even with all the swaps, it was still definitely a creamy and tasty quiche.
Looks delicious Dorothy – I’d better find my quiche tins!
Thank you! I think I could eat quiche every week and not tire of it!
Being a big fan of potatoes, this potato crusted quiche sounds wonderful! 🙂
It’s a lovely addition, says this potato head!
Broccoli, mushrooms and potatoes…it has to be delicious!
Thank you Karen! It was so good Karen! I never tire of these types of brunch dishes.
What a hearthy dish! The perfect comfort food for a rainy and cold day!
Thank you! Tasty and really satisfying!
How did I miss this one? I LOVE quiche! Printing this one right now. Thanks Dorothy, hugs, C
Hope you enjoy! I love the crust, but I pretty much love anything potato!