This Baby Potato Quiche is more than just breakfast. It is perfect for brunch but can also be serve for dinner or snack time. This quiche is filled with whole baby potatoes that has been roasted with herbs and spices and covered with creamy egg custard and topped with melting cheese.

From Mushroom and Asparagus Quiche, Mushroom and Spinach Quiche, now I’m giving you Baby Potato Quiche. This quiche was inspired by my roasted baby potatoes with parmesan cheese and garlic. I’ve mention this quite a few times in my blog, I hate leftovers and I don’t like wasting food. I’m that kind of person that wouldn’t mind eating the same food 3 times if that is what it takes to finish it. I am the type of person who are often challenged of finding ways on how to use leftover dishes, and last but not the least, I am the type of person who likes planning ahead especially when it comes to meal preparation. From time to time I like to make a big batch and have it divided for use in other recipe. This is where this Baby Potato Quiche comes in. When I made my Parmesan and Garlic Butter Roasted Baby Potato, I made a big batch than my usual 2 servings portion. I already have in mind to use portion of it to make this Quiche, saved me time and effort and it gave the Quiche a really nice flavor. 

What is a Quiche?

Quiche is a type of open pie filled with mixture of egg and milk plus add-ons like meat or vegetables. I always look at it as a mashed up between pie and frittata (a dish similar to scrambled egg mix in with meat of veggies). Quiche can be served hot or cold, and can be made with or without a pie crust. It can be made in a large pie dish, a mini pie pan or even in muffin pans.

What Type of Potato to Use? 

I use mix baby potatoes for this Quiche. I find that it gave the quiche a better texture as I get to see whole mini potatoes when I sliced it. Not only that it looks inviting, somehow I like the idea of actually seeing whole potato inside. But you can also use Yukon (yellow potatoes) and red potatoes. Both have a very thin skin similar to baby potatoes. Either slice them to about 1/4-inch thick, do not slice too thin as it could get crispy when you bake it. You can also cut it into cubes to almost the same size as baby potatoes. Then season as directed in this recipe, no need to remove the skin. 

Make Your Own Pie Crust, It is easy!

Making your own pie crust is not only cheaper, it also taste better. Making pie crust is very easy. I use this 5 ingredients Pie Crust recipe and this I tell you, it never failed to always produce a creamy, buttery, flaky pie crust. Have a look and see how easy it is to make this.

If you are worried that you do not have food processor, no problem! Grate the butter using a large hole cheese grater then use your hands to manually bring the dough together. Make sure to wash your hands with cold water so it doesn’t melt the butter when you gather it.

Substitution

Green Onion – This can be substituted with chopped fresh chives, but if you have both you can use both for this recipe. If you don’t like it, skip it. Thinly sliced red bell peppers or chopped Spinach are good options to make the pie even more filling. Do not be afraid to experiment on the herbs and vegetables that you want to add. Choose soft vegetables that cooks easily.

Potato – This is a good recipe to use any of your leftover boiled or roasted potato if you have any. If you have the big potato, simply cut them into bite size pieces.

Can I use Low Fat Milk? 

For Quiche in general, I would suggest stick to full fat milk for a better tasting quiche. The  higher the fat content, the creamier the quiche will be. Besides, it’s for breakfast and you’ll have the whole day to burn the calories (just saying). 

What Type of Cheese to Use?

I used a combination of mozzarella and cheddar. You can also use parmesan cheese, goat cheese, gruyère, feta cheese. Mix and match but make sure to have at least some melting cheese in the mix to get that gooey look when you slice it. 

Make-Ahead

Quiche can be made ahead of time which makes it a perfect emergency kind of meal. It’s nice to have some ready to eat food stacked in my freezer for busy crazy days. Here’s how you do it. 

• Make the pie crust or you can use a store-bought one too. It’s really easy to make your crust at home, give it a try so that you don’t have to rush out to buy it. Arrange the pie dough into a pie crust. I used 6-inch for mine which gave me a little bit more extra to make 2 mini Quiche. I would say 7-inch should be ideal size to make use of the filling. 
• Make the filling: Even this can be made ahead of time and stored in the fridge until ready to assemble. Fill the pie crust with the filling and milk mixture when ready to bake.
• Bake at 375 for 30-35 minutes. Let cool completely then cover with plastic and store in a zip lock bag.
• Freeze up to 1-3 months or store in the fridge 3-4 days. When ready to eat,
• Re-heat in the oven at 300F for 10-15 minutes or until completely thawed and hot.  

This is a vegetarian Quiche, but once you have the base pie crust and milk mixture, you can put any filling combination that you like. Let me show you how to do this. Let’s get started! 

Ingredients:

• 1 Pie Crust 6-inch (Homemade or store-bought)
• 1 small fresh Jalapeño – chopped
•  3/4 teaspoon Salt 
• 1/4 teaspoon Black Pepper 
• 1/2 teaspoon Paprika
• 1/4 teaspoon dried Paarsley
• 1 teaspoon Italian Seasoning (mix of basil, oregano, thyme and rosemary) 
• 3 tablespoon fresh Green Onion – chopped
• 10-16 pieces Baby Potato (or just enough pieces to fill in the pan you are using). I used my Parmesan and Garlic Butter Roasted Baby Potatoes  recipe. If you have any leftover bake or roasted potato, you can also use that.
• 1 cup mix Mozzarella and Cheddar Cheese 
• 4 tablespoon Mayonnaise
• 1/2 cup full fat Milk or Half milk Half cream (If using a 7 or 8-inch pie pan, make the milk 3/4 cup)
• 2 Eggs

Instructions:

1. Make the Pie Dough: You can use store-bought OR make your own. Watch the recipe video HERE. This can be made ahead of time, keep refrigerated of freeze. Thaw when ready to use.
2. Pre-Bake Pie Crust: Pre-heat oven to 350F. Arrange the pie crust in a pie pan or dish (I used 6-inch for this recipe). Store in the freezer while you make the filling. You can also make this ahead of time and leave it in the freezer (molded in the pie pan)  until ready to use. Cover the pie crust with aluminum foil and put pie weight on top. If you do not have pie weight, you can use dried beans or uncooked rice. Bake for 10 minutes then take out from the oven and remove the aluminum foil and pie weight. Return to the oven and bake for another 15 minutes or until crust has browned. Blind baking (pre-baking pie crust) will avoid making the crust soggy when the custard filling is poured and baked. Take the pie crust out and pre-heat the oven to 375F while you make the filling.
   
3. Prepare the Potato:  I used my Parmesan and Garlic Butter Roasted Baby Potatoes , please click the link for the instructions.
   
   • Alternatively, you can also boil the potato and season after boiling it. No need to remove the skin. You can also use leftover roasted potato if you have any.
4. Cheese + Mayonnaise: In a small bowl, mix 1/2 cup of cheese and mayonnaise. Set aside.
5. Make the Custard Base: In a bowl, add milk, eggs, salt, peppers, paprika, green onion, Italian seasoning, garlic and 1/4 cup grated cheese. Mix to combine.
6. Transfer in the Pan: Arrange the baked/cooked baby potatoes in a circular arrangement then pour the custard mixture. Spread the remaining cheese mixture on top, then sprinkle with dried parsley and paprika (optional).
7. Bake at pre-heated oven 375F for 30-35 minutes or until the top is golden brown and the center is set. 
8. Let cool before slicing.

Serves 4

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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