Seasonal Vegetable Quiche in a Potato Onion Crust

svqI’m currently reading An Everlasting Meal, by Tamar Adler. Adler promotes using the ends of one meal for the beginnings of the next–worrying less about following a recipe and more about using what you have on hand. Amen to that.

Still, I know a lot of folks, me included for a lot of years, who need a recipe to give them some confidence. Adler kinda snubs them, believing we would learn confidence by experimenting with a few general principles. And the confidence part I like. So to that end I’ve constructed this highly flexible recipe–intended to boost your confidence and set your creativity loose!

Seasonal Vegetable Quiche

For the crust:

Preheat oven to 375.  If you have left-over mashed potatoes use these. If not, boil about 2 c. of cubed potatoes in salted water until soft (about 10 minutes).  Drain and smash/mash.*  Add 2-4 Tbsp. minced onion, 1 Tbsp. butter (optional) and salt and pepper to taste. Press into buttered 9 inch pie pan and bake 30 minutes.

*In the spirit of Adler, if you cook up a few more potatoes and you save 2 c. of the water and your left-over potatoes you can make potato bread or Potato Egg Rolls tomorrow, which is what I’ll be doing.

For the rest:

Meanwhile get 1-1 1/2 c. vegetables ready–preferably seasonal ones that you have on hand because you just picked them up from your CSA or local Farmer’s Market. It’s September, so we had broccoli, tomatoes, onions and a few shiitake mushrooms on hand. Chop up your vegetables and sauté in about 1/2 Tbsp. butter or oil for a few minutes and then remove from the burner to cool slightly.

quichWhile those are cooking whisk 4 eggs and 1/2 c. of milk. I used 2% because I had some on hand. Whole milk or half-half would be lovely. Skim milk less so, but if that’s what I had, that’s what I’d use. If you want it spicy, add a bit of chopped fresh jalepeno pepper or some crushed dry cayenne flakes. Salt and pepper to taste.

Grate, crumble or slice 1/2 c. of cheese into this mix. (I used Swiss and Cheddar–again, because that’s what I had in the refrigerator. I’m rather boring when it comes to cheese. Which I’d like to change, but haven’t managed yet.)  Toss in a Tbsp. of fresh herbs or 1 tsp. of dry.

Slice one or two tomatoes.

Combine vegetables and eggs/milk and pour into crust. Grate a thin layer of Parmesan over the top (optional) and then add your sliced tomatoes. Grind a bit of pepper and salt over the top of everything.

Reduce heat to 350 and bake 30 minutes or until set. Let cool 10 minutes before cutting.

We ate ours with Fern Creek cantaloupe, corn, cucumbers, and braised greens.

We ate ours with Fern Creek cantaloupe, corn, cucumbers, and braised greens.



  • I am also reading this book! It really reminds me of how we grew up–our mothers and grandmothers certainly stretched meals by extending the leftovers into other dishes. We try to do the same, but I really like her ideas and recipes so far. This quiche looks yummy, and I like the potato crust idea.

    • Thank you, Jan–I love how you reach out from across the miles with your comments! I’m also simultaneously reading Michael Pollen’s book, “Cooked” and Normal Wirzba’s book, “Faith & Food”. It’s amazing how much overlap there is! My next writing project is starting to brew nicely, steeped in the ideas of people who are rediscovering the kitchen a place of community, creativity, grace and joy. Oh–and Good Food!

  • Made this for dinner… So yummy! I’ll be making again for sure 🙂

  • Thanks, Liz. Lately everything I’ve been eating has Hubbard Squash in it–and while the waffles, bread, custard and soups have been great–this reminds me there is life after and before the wonders of winter squash!

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