Description
Golden Potato Rosti Crust Quiche with Zucchini, Leek & Feta combines a crisp, golden potato crust with tender zucchini, savoury leek, creamy feta and a rich egg filling. It is a delicious twist on traditional quiche, with the grated potato crust adding plenty of texture and flavour while the vegetable and cheese filling stays soft and satisfying.
Ingredients
1½ lb (680 g) Yukon Gold potatoes, peeled and coarsely grated
1 tbsp olive oil
1 tbsp butter, melted
1/2 tsp salt
1/4 tsp black pepper
1 medium zucchini, grated and squeezed very dry
1 medium leek, thinly sliced
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp black pepper
1/4 tsp salt
5 large eggs
1/2 cup (120 ml) milk or heavy cream
1 cup (100 g) crumbled feta cheese
1/2 cup (50 g) shredded mozzarella cheese
1/4 cup (25 g) grated Parmesan cheese
Pinch of nutmeg, optional
Instructions
1. Preheat the oven to 425°F (220°C). Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. Transfer the potatoes to a bowl and mix with the olive oil, melted butter, salt and black pepper.
2. Lightly grease a 9-inch (23 cm) pie dish. Press the grated potato mixture firmly into the bottom of the dish and slightly up the sides, creating an even crust.
3. Bake the potato crust for 25–30 minutes, until the potatoes are golden and beginning to crisp around the edges.
4. While the potato crust bakes, heat the olive oil in a skillet over medium heat. Add the sliced leek and cook for 4–5 minutes, until softened.
5. Add the grated zucchini and minced garlic. Cook for another 3–4 minutes, until most of the moisture has evaporated. Season with dried thyme, salt and black pepper.
6. In a large bowl, whisk together the eggs and milk or heavy cream. Stir in the crumbled feta, shredded mozzarella, grated Parmesan and nutmeg if using.
7. Remove the pre-baked potato crust from the oven. Spread the cooked zucchini and leek mixture evenly over the potato crust.
8. Pour the egg and cheese mixture over the vegetables, making sure it is distributed evenly.
9. Reduce the oven temperature to 375°F (190°C). Bake the quiche for 30–35 minutes, until the centre is set and the top is golden.
10. Allow the quiche to rest for 10–15 minutes before slicing. Serve warm.
Notes
Squeeze the grated potatoes well because excess moisture can prevent the rosti crust from becoming properly golden.
Press the potato crust firmly into an even layer so it holds together after baking.
Cook the zucchini until most of its moisture has evaporated to help prevent a watery filling.
Don’t skip the pre-bake because it helps the potato crust develop a golden, lightly crisp texture.
Allow the finished quiche to rest for 10–15 minutes before slicing so the filling can firm up.
The recipe allows either milk or heavy cream in the egg mixture.
Serve warm for breakfast, brunch or lunch, optionally alongside a fresh salad or vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American