What makes this quiche outstanding is the substitution of a crust made from red potatoes for the usual pastry crust. The texture is wonderful and the taste–eggs partnered with roasted red peppers, onions, cheddar cheese, and thyme–fabulous.

Roasted Red Pepper Quiche with Red Potato Crust (2)Roasted Red Pepper Quiche with Red Potato Crust

olive oil cooking spray

2 tbsp olive oil, divided

3 large red potatoes, unpeeled and sliced thin

1 cup grated sharp cheddar cheese, divided

1/2 medium onion, diced

1 roasted red pepper, diced (I used jarred)

6 eggs

1/2 cup half-and-half

1/2 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp minced parsley

1) Preheat oven to 375 degrees; lightly spray deep dish pie pan with cooking spray

2) Heat 1 tbsp olive oil (reserving 1 tbsp) in large skillet over medium-high heat; reduce heat to medium, add potatoes, lightly sprinkle with salt and pepper, cover with lid, and cook 10 minutes, stirring often; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with red potatoes; sprinkle 1/2 cup cheese (reserving 1/2 cup) over potatoes; bake in oven 10 minutes; remove from oven and set aside

4) Heat reserved 1 tbsp olive oil in skillet over medium heat; add onions and roasted red pepper and cook 7-8 minutes until veggies soften; remove from heat and set aside

5) To medium-sized mixing bowl, add eggs, half-and-half, thyme, salt, and pepper; beat until well combined; pour over potato-cheese crust; spoon onion-red pepper evenly over top of eggs; bake in oven 35-40 minutes until eggs are set; sprinkle reserved 1/2 cup cheese over top and bake additional 5 minutes; remove from oven, sprinkle with parsley, and serve with a garden salad

Servings: 4 hearty dinner-sized servings


  1. You had me at “roasted red pepper.”

  2. My French Heaven says:

    Oh this looks amaaaaazing darling! I’m having this soon!

  3. Teresa says:

    Looks delicious as always!

  4. I love potatoes and I LOVE this idea!

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