Onion quiche in a potato crust

Prep 20 min
Total 1 hour 20 min
Serves 6



unpeeled Yukon Gold potatoes, grated (about 3 1/2 cups)
1/2 tsp
salt, divided
1 tbsp
unsalted butter
onions, thinly sliced
bell peppers, finely chopped
garlic clove, minced
1/4 cup
35% cream, or milk
3/4 cup
grated parmesan, divided


  • PREHEAT oven to 400F. Brush a 9-in. pie plate with oil.
  • PLACE grated potato in a clean tea towel and squeeze out as much liquid as you can. Transfer to a bowl and stir in egg white and 1/4 tsp salt until combined. Press evenly onto bottom and sides of pie plate. Bake in centre of oven until golden, about 30 min.
  • MELT butter in a large frying pan over medium-high. Add onions and cook, stirring often, until browned, about 8 min. Reduce heat to medium if they start to burn. Stir in peppers and garlic. Cook for 2 more min. Remove from heat.
  • WHISK 4 eggs with cream, 1/2 cup parmesan and remaining 1/4 tsp salt in a large bowl. Season with fresh pepper. Stir in onion mixture until combined. Scrape into warm potato crust.
  • REDUCE oven temp to 350F. Bake in centre of oven until quiche is set, about 35 min. Sprinkle quiche with remaining 1/4 cup parmesan.


Calories 254, Protein 12 g, Carbohydrates 24 g, Fat 13 g, Fibre 3 g, Sodium 448 mg.
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