Spinach and Mushroom Quiche with Chèvre and a Potato “Crust”


Spinach and Mushroom Quiche with Chèvre and a Potato “Crust”

Spinach and Mushroom Quiche with Chèvre and a Potato "Crust"

Want to make a quiche but without the fuss of a rolled crust? Line the tin with potatoes instead! Then fill with a spinach mushroom custard with dollops of goat cheese.
Course Breakfast, Lunch, Main Course
Cuisine American, European, French
Prep Time 5 minutes
Cook Time 1 hour
Servings 6


for the "crust":

  • 1 Russet potato, peeled and thinly sliced
  • olive or canola oil

for the filling:

  • 8 oz baby spinach chop up any large bits
  • 8 oz sliced crimini mushrooms
  • 1 red onion, sliced into thin halfmoons
  • 2 cloves garlic, sliced
  • 6 eggs
  • 1 1/4 cups half and half
  • 4 oz chèvre
  • 1 tablespoon dried Green Goddess seasoning or herbs de Provence
  • salt
  • freshly ground black pepper


  • Preheat oven to 350.
  • Brush the bottom and sides of a pie plate or 8-inch cake pan with oil. Add the thin slices of potato along the bottom and sides. Brush with oil. Carefully place in the oven and bake for about 15 minutes or until potatoes are fork-tender. Drain off (or pat with a tea towel or paper towel) any liquid that has been released from the potatoes. Set aside.
  • Reduce oven to 325.
  • Meanwhile, saute the onion, garlic, spinach and mushrooms in a small amount of oil until the spinach wilts and the mushrooms are soft. Allow to cool to room temperature. In a medium bowl, whisk together the seasonings, half and half and eggs. Plop in spoonfuls of the goat cheese. Gently stir once. Pour into the potato-lined tin.
  • Bake 45-50 minutes or until fully cooked. If there is water on the surface of the quiche when it is fully cooked, carefully blot it with a cloth or paper towel. Cool on wire rack.
  • Refrigerate leftovers.


  • I actually sautéed the spinach and mushroom mixture the night before and refrigerated until I was ready to make the quiche.
  • I bought my Green Goddess dried herbs at Trader Joe's. It's a mix of minced onion, salt, granulated garlic, ground black pepper, dried chives, dried green onion, spinach powder, and dried parsley.
Layering the potatoes was really easy--I made sure not to overlap too much and then carefully placed it in the oven like this: 

I had a craving for quiche recently and I kept putting off making it because making a crust always seems like a lot of work. I like frittatas, especially baked ones but I sort of like having something between the egg and the plate, you know what I mean? I’ve made crumb crusts before and they are great but I’ve always wanted to make one out of potatoes. I did some light googling and a lot of “potato crust” recipes called for frozen shredded potatoes like what you’d buy for hash browns. That is not something I buy. I guess I could have shredded my own but then I thought why make it so complicated? Instead, I just sliced up a potato to about 1/8-1/4 inch thick, arranged it in the pan with some slices balancing on their ends for the sides and called it a day. And you know what? It totally worked. It actually created a sort of potato shell and when sliced, totally stuck to the quiche and not the pan.

I couldn’t get a great picture of the sides because I am just a woman with an iPhone taking pictures in February on her enclosed porch but trust me, it worked! I suggest using a pie plate with slightly flat sides; I used a round vintage peach lustre Fire King baking dish.

I really loved having the potatoes on the bottom. It didn’t get as watery as cooking them in chunks in the filling and added some texture. The spinach and mushrooms were on point and I love, love, love having dollops of goat cheese in the pan. They give you a massive, slightly gooey burst of earthy cheese that you can’t get from breaking it into smaller pieces and whisking it in.