Say Goodbye To Pie Crust: A Smarter, More Flavorful Way To Upgrade Your Quiche

It's safe to say that the crust is often the most overlooked part of a quiche, even in the most enjoyable quiche recipes. Every time, it's that same familiar blend of flour, salt, eggs, and butter, and every time, it gets sidelined by the golden filling within. Somehow, it's rarely switched out for something else when all along, that's the unexpected key to a far more flavorful quiche. Don't hesitate to say goodbye to the pie crust you've made countless times before — not when the potato crust is a much smarter alternative.

Potato crust requires about three large potatoes, peeled and sliced into chunks, then boiled until fork-tender. Spread them all over the greased baking pan you're using for your quiche, add butter, and mash everything together before pressing it evenly across the pan to cover all the sides and the bottom — much like how a typical pie crust would. Leave the crust to set while you're whisking the egg filling, and once done, assemble and bake following your usual routine. Depending on your recipe and ingredients, it can take anywhere from 25 minutes to nearly an hour to finish.

Coming out of the oven, your potato crust quiche will be heaven-sent. Who doesn't like digging into the tender, starchy edges as it makes way for the custardy filling inside? There's also a slight crispness, just enough to contrast the silky eggs. Along with that texture comes the potato's subtle earthy taste, a grounding sense of warmth that has made countless dishes a classic comfort food, as it will do for your quiche.

Since texture holds most of the appeal for this crust, you might want to opt for something high-starch and rich while picking between different types of potatoes to make it with. The classic russet is always a good pick, and maybe even go with sweet potatoes for more sweetness. Of course, baby potatoes of these varieties are also suitable, especially if you want to leave the skin on for a bit more texture.

For those who like their crust perfectly browned and slightly on the crispy side, consider leaving it in the preheated oven while you're preparing the filling. This pre-baking will allow it to gradually crisp ahead as it sets, so by the time you actually get to baking, you won't have to worry about stretching out the time and burning the filling in the process. Furthermore, try to aim for a ½ inch thickness so that it actually holds the entire quiche up well after baking. 

The natural potato taste might seem too bland, but that's nothing a few sprinkles of salt, pepper, and any other preferred seasonings won't fix. Just add them as you're mashing the potatoes. You can even throw in shredded cheese for an extra tangy richness and some melty pull to the crust. Making a quiche Lorraine? Brush the potato crust with the drippings you've got from frying the bacon. This will not only enhance its crispy exterior, but also add a smoky richness that ties in with the filling.