For brunch or dinner, hot or cold, this stunning layered potato quiche is ready to be packed up for a picnic or enjoyed as a filling meal at home.
This layered potato quiche is a colorful and delicious meal in itself. Sweet and purple potatoes are layered in with eggs, leeks, fennel and seasonings that are poured over a buttery, flaky crust and the top is adorned with an eye-catching potato display.
I’ve created a vibrant and delicious quiche that is a perfect warmer weather dish. Served room temperature or cold, this quiche is perfectly portable so it’s great for those picnics, road trips and beach days when you need a light meal on-the-go. 
For the quiche crust, it is my easy, go-to recipe that I have used in my Autumn harvest quiche and is the perfect base for any quiche. To bring flavor to the quiche, I added sweet fennel and leeks along with Parmesan cheese and a little nutmeg which is a lovely flavor enhancer to any egg dish.
Serve with a simple side salad, this dish makes a wonderful lunch or light dinner and great leftovers too.
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Layered Potato Quiche
- Total Time: 75 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A stunning layered potato quiche, perfect for brunch or dinner. Hot or cold, its great for picnics or a satisfying home meal.
Ingredients
- 2 cups (473 ml) flour
- 1 cups (237 ml) unsalted butter
- Small pinch of salt
- 1/4 cup cold water
- 4 large eggs
- 1/4 cup whole milk
- Small pinch nutmeg
- 1 cups (237 ml) grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 ounces (57 g) fennel bulb
- 2 ounces (57 g) leek
- 6 ounces (170 g) purple potatoes
- 6 ounces (170 g) orange sweet potatoes
Instructions
- Preheat oven to 375°F (190°C).
- For the pastry:
- To a food processor, add the flour, salt, and butter. Pulse until you get the texture of fine breadcrumbs.
- With the processor running, slowly drizzle in enough cold water until it forms a ball; you may not use it all. Immediately stop.
- Remove the dough and knead a little on a floured board until smooth.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- For the filling:
- Add the potato slices to a large pan of boiling water and cook for 2 minutes; drain and lay out onto a towel to dry.
- Remove the pastry from the refrigerator and roll it out onto a floured surface, 1 inch larger than the quiche pan.
- Roll the pastry over the rolling pin, lift, and place it into a 9-inch round tart pan, pressing the bottom firmly and the sides, allowing the pastry to hang over the sides. Do not trim. Do not stretch the dough or it will shrink in the oven.
- Poke holes all over the bottom of the pastry using a fork.
- Lay a sheet of parchment paper over the pastry and fill the center with dried beans or uncooked rice.
- Bake the crust for 10 minutes.
- While the crust bakes, add the eggs, milk, nutmeg, cheese, salt, pepper, fennel, and leek to a bowl and whisk to combine.
- Remove the crust from the oven; remove the parchment paper and beans.
- Trim the excess crust from over the edges.
- Return the crust to the oven, uncovered, for 5 more minutes, until it starts to brown.
- Remove from the oven and allow the crust to cool for a couple of minutes.
- Arrange the potato slices inside the pastry, saving 40 slices for the top, and pour in the egg mixture so it comes almost to the top of the pastry edge.
- Arrange more potato slices on top.
- Bake for 25–30 minutes, until the eggs are set.
- Allow the quiche to sit for 15 minutes before slicing.
Notes
- For a richer flavor, use a mix of Yukon gold and red potatoes instead of only purple and sweet potatoes.
- To prevent a soggy bottom, blind bake the crust for 10 minutes before adding the filling.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
What type of potatoes can I use for the Layered Potato Quiche?
You can use both sweet potatoes and purple potatoes for a colorful presentation and a range of flavors.
How do I prevent the crust from getting soggy in the Layered Potato Quiche?
Pre-baking the crust before adding the filling helps to create a barrier that keeps it flaky and prevents sogginess.
Can I substitute the leeks and fennel in the quiche?
Yes, you can substitute leeks with onions or shallots and use other mild herbs or vegetables if fennel is unavailable.
