Herb Quiche with Potato Crust

Herb Quiche with Potato Crust

Recipe by Laura OlsonCourse: BreakfastDifficulty: Easy


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A delicious cheesy quiche with the light touch of herbs in a wonderful potato crust. Perfect for breakfast, brunch or dinner!


  • Crust
  • 4 1/2 C fresh or frozen shredded potatoes

  • 1/2 C shredded parmesan cheese

  • 1/4 C melted butter

  • 1/2 tsp salt

  • Filling
  • 5 eggs

  • 3 egg yolks

  • 5 oz cream cheese, softened

  • 5 oz creme fraiche (or sour cream)

  • 5 oz. whipping cream

  • 2 C grated Swiss cheese

  • 3 tsp each fresh chives, tarragon and parsley finely chopped

  • 1/2 tsp salt

  • 1/2 tsp pepper


  • Prepare Crust
  • Line a springform pan with baking parchment. Spray parchment with pan spray.
  • Squeeze as much moisture out of the potatoes as you can.
  • In a bowl, mix potatoes, parmesan cheese, melted butter and salt – mix well.
  • Press the potatoes in the springform pan evenly across the bottom and up the sides.
  • Put in freezer 2 hours or until firm.
  • Make filling
  • In a large mixing bowl beat the cream cheese, creme fraiche (or sour cream) and whipping cream. Add the eggs and egg yolks (save the 3 extra egg whites). Mix well.
  • Stir in the Swiss cheese, herbs, and salt and pepper. Mix well.
  • Put it all together
  • Preheat oven to 400 degrees. Bake frozen crust for 25 minutes.
  • While crust is pre-baking, take the egg whites not used in the filling and make an egg wash by adding 1 tbsp water and whisking well.
  • Remove crust from oven and brush the bottom and sides with egg wash to prevent filling from leaking out – bake for 10 more minutes.
  • Pour the egg filling into the pre-baked crust, and bake for another 30 minutes or until the eggs are set.
  • Let cool ~10 minutes to set. Enjoy!


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