Say goodbye to food waste and hello to deliciousness with this flexible quiche recipe!
This Crushed Potato Veggie Quiche makes the most of those forgotten vegetables hiding in your fridge. With a hearty potato base and a creamy custard filling, it elevates everyday ingredients into something truly special. Not only is it comforting and easy to prepare, but the customisation options are endless!
Given the rising cost of living, many of us are looking for practical and cost-effective eating solutions. This recipe invites you to embrace those back-of-the-fridge veggies that might otherwise go to waste. Recently, I transformed some leftover vegetables into a beautiful and delicious quiche that’s as visually appealing as it is tasty. Potato crust recipes are incredibly versatile, allowing you to incorporate more vegetables into your diet while minimising waste. Be sure to check out our Crushed Potato Pie and Loaded Crushed Potato recipes for even more inspiration!
For the full recipe with measurements, scroll to the end of this description or simply tap the ‘Jump to Recipe’ button.
Simple Ingredients, Big Flavours
The beauty of this quiche lies in its versatility. Use any vegetables you have on hand—firm options like cauliflower and broccoli may need pre-cooking to ensure they’re tender, while thinly sliced carrots will cook through perfectly. I used British baking potatoes for the base, but my absolute favourite for any crushed potato dish is red-skinned potatoes due to their delightful flavour. Just remember to grease your quiche tin well to prevent sticking!
Easy Steps for the Perfect Crushed Potato Veggie Quiche
Boiling and Crushing the Potatoes
Start by boiling your potatoes in salted water until tender. Once they’re cooked, drain and allow them to cool slightly. Transfer the warm potatoes directly into your greased quiche tin. Use a glass or fork to crush the potatoes right in the tin, creating a chunky base that holds its shape.
Transform your boiled potatoes into a perfect crust for your veggie quiche using a simple glass!
Preparing the Potato Crust
Drizzle a bit of olive oil over the crushed potatoes, and season with salt, pepper, and a sprinkle of cheddar cheese and dried thyme for extra flavour. Bake the potato crust until it’s lightly golden and slightly crisped, providing a solid foundation for your quiche.
Golden Baked Potato Crust
Slicing the Vegetables
While the crust is baking, prepare your vegetables. Use a vegetable peeler to slice your courgette into thin ribbons and slices, letting them rest on paper towels with a bit of salt to draw out excess moisture. This step helps prevent the quiche from becoming watery.
Courgette slices and strips rolled into rose shapes. Cut the rolls in half to create roses!
Feel free to use any surplus vegetables you have on hand for endless possibilities.
A vibrant assortment of freshly sliced vegetables
Whisking the Custard
In a separate bowl, whisk together the eggs, plain yogurt, milk, salt, pepper, and oregano until smooth. Once your potato crust is ready, remove it from the oven and layer the sliced vegetables evenly across the base to ensure every slice is packed with flavour.
Beautifully arranged veggies in a baked potato crust, ready to be topped with creamy custard!
Assembling and Baking the Quiche
Pour the custard mixture over the arranged veggies, filling in all the gaps for a beautifully set quiche. Return the quiche to the oven and bake until the custard is set and the top is lightly golden.
Pour the creamy custard over the veggies for a deliciously satisfying quiche!
Cooling and Serving
Allow the quiche to cool slightly before slicing. Enjoy the delightful combination of flavours and textures in every bite!
This beautiful Crushed Potato Veggie Quiche is a delicious way to use up leftover veggies!
Customising Your Crushed Potato Veggie Quiche
Feel free to get creative with your vegetable choices! This quiche is a great way to use up those surplus veggies. If you want a vegan option, consider substituting the eggs and dairy with plant-based alternatives. The flavour possibilities are endless!
This Crushed Potato Veggie Quiche is a deliciously flexible dish that invites you to clear out those forgotten veggies hiding in your fridge. With a flavourful potato crust and creamy custard, this quiche offers endless possibilities for using up any leftover produce. Whether it’s wilting courgettes, half-used peppers, or stray cherry tomatoes, you can mix and match to create a hearty meal that’s both satisfying and resourceful. Say goodbye to food waste and hello to your new favourite way to enjoy a quiche!
Ingredients
For the base:
300g Potatoes
2tbsp Olive oil (plus extra for greasing)
Salt & pepper (to taste)
40g Cheddar cheese (grated)
1tsp Dried thyme
For the veggies:
1 1/2 Courgette (sliced with a vegetable peeler)
100g Broccolini (tips only)
120g Cherry tomatoes (halved)
1 Shallot (sliced)
1 Pointed sweet pepper (deseeded, sliced)
1 carrot (small, sliced with a vegetable peeler)
For the custard:
2 Eggs
100g Plain yogurt
100ml Milk
Salt & pepper (to taste)
1tsp Oregano
For garnish:
Parmesan cheese (grated)
Instructions
Boil potatoes in salted water until tender. Preheat oven to 200°C (fan).
Transfer boiled potatoes to the tin and crush them with a glass. Shape the mashed potatoes into a quiche shell by pressing down with a spoon to form the base and edges.
Drizzle with olive oil, then season with salt, pepper, cheddar cheese, and thyme.
Bake for 40-45 minutes, or until golden.
Slice and prepare all vegetables while the base bakes.
Feel free to use any vegetables you have on hand for this quiche, but keep in mind that some sturdier varieties may require pre-cooking to ensure they’re tender when baked. This is a great way to make the most of your ingredients and reduce food waste!
Whisk eggs, yogurt, milk, salt, pepper, and oregano in a bowl to make the custard.
Arrange vegetables in the baked potato crust.
Pour custard over the veggies.
Reduce oven temperature to 190°C (fan off) and bake for 30-35 minutes, or until the custard is set.
Vegetable Variations: You can use any vegetables you have on hand, but keep in mind that firmer varieties, such as cauliflower or regular broccoli, may need pre-cooking to ensure they’re tender when baked. If using carrots, make sure to slice them paper-thin for even cooking. Feel free to use fewer vegetables if you prefer a simpler quiche.
Courgette Tips: I chose not to use the middle part of the courgette, as it tends to be watery. Instead, I made a vegetable broth from the small leftover pieces, which adds great flavour to other dishes. When slicing courgette, lightly salt them and place on paper towels to remove excess moisture.
Greasing the Tin: Make sure to grease the quiche tin very well to avoid sticking. This will help ensure a smooth release when serving.
Potato Choice: I used British baking potatoes in this recipe, but my absolute favourite for all crushed potato recipes is red-skinned potatoes. They add a lovely flavour and texture.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Serving Suggestions: This quiche is perfect as an appetiser or a light lunch/dinner.
