{"id":10975,"date":"2026-08-08T21:01:08","date_gmt":"2026-08-08T21:01:08","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10975"},"modified":"2026-08-08T21:31:50","modified_gmt":"2026-08-08T21:31:50","slug":"easy-smashed-potato-quiche-mediterranean-style-no-pastry-crust-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-smashed-potato-quiche-mediterranean-style-no-pastry-crust-video\/","title":{"rendered":"Easy Smashed Potato Quiche (Mediterranean Style) No Pastry Crust [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Smashed Potato Quiche (Mediterranean Style) No Pastry Crust [Video]<\/span><\/h2>\n
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This smashed potato Mediterranean-style quiche is the perfect no-pastry alternative to a classic quiche. It\u2019s creamy, comforting, and packed with flavour (oh! and may I add gluten free and butter free?)\u2014 crispy smashed potatoes on the bottom, a soft custardy filling, and juicy cherry tomatoes with salty feta throughout.<\/span>
<\/div>It's hands down the perfect low calorie alternative to the iconic French original!<\/span>
<\/div>Made with simple ingredients like eggs, cream, spinach, feta, and shallots, this quiche is ideal for brunch, lunch, or an easy weeknight dinner. The smashed potato base adds texture and makes this recipe naturally gluten-free without sacrificing flavour.<\/span>
<\/div>If you\u2019re looking for an easy, rustic quiche recipe that feels a little special but doesn\u2019t require pastry, this one is a must-try.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8 slices<\/span><\/span><\/div>\n\n
Author: <\/span>Muntx<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Spring-form pan or equivalent high-sided pan.<\/span><\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>
    • 1.1<\/span> lb (500g)<\/span> potatoes<\/span> parboiled and smashed – the starchier the better (like Yukon Gold)<\/span><\/li>
    • 4<\/span> large<\/span> eggs<\/span><\/li>
    • 1<\/span> large<\/span> shallot<\/span> finely sliced<\/span><\/li>
    • ~3<\/span> cups<\/span> fresh baby spinach<\/span><\/li>
    • 1<\/span> cup<\/span> plum tomatoes<\/span> Large or small, sliced<\/span><\/li>
    • 1<\/span> oz (~\u00bc cup) (30g)<\/span> crumbled Feta cheese<\/span> (or your preferred cheese – whatever have on hand)<\/span><\/li>
    • 1<\/span> cup (250ml)<\/span> cream<\/span> Half-and-half (Single) or Heavy Cream (Double)<\/span><\/li>
    • Salt & black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 390\u2109 (fan) \/ 200\u2103 (fan).<\/span><\/div><\/li><\/ul><\/div>

        <\/span>Pre-bake the Potato "Crust"<\/span><\/h4>
        • Clean the potatoes, but don't peel them. <\/span>
          <\/div>Cut the potatoes into uniform chunks, and boil them until soft enough to be smashed. Drain them, and let dry a bit.<\/span><\/div><\/li>
        • Grease the inside of the spring-form pan. Then, transfer potatoes to the pan and smash firmly across the bottom and up the sides using a flat-bottomed glass, jar, or your hands once cool enough to touch.<\/span><\/div><\/li>
        • Bake the pan with potatoes in the oven for 30-35 minutes, until the potatoes have become slightly golden.<\/span>
          <\/div>Remove the pan with the potatoes from the oven, then reduce the oven temperature to 320\u2109 (fan) \/ 160\u2103 (fan).<\/span><\/div><\/li><\/ul><\/div>

          <\/span>While the Crust is Baking, Make the Filling<\/span><\/h4>
          • Saut\u00e9 the sliced shallot in a skillet with a little oil over medium heat for about 2 minutes. Add the spinach to the shallots, season with salt and pepper, and cook until wilted.<\/span>
            <\/div>Remove skillet from heat.<\/span><\/div><\/li>
          • In a bowl, whisk together 4 eggs, 1 cup of cream, salt and black pepper, until well combined.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Assemble<\/span><\/h4>
            • Scatter half the Feta cheese crumbles over the baked potato crust, then add the spinach\/shallot mixture over the Feta layer, and then the egg\/cream mixture, evenly over the top. <\/span>
              <\/div>Top with sliced tomatoes over the top of the mixture, and the remaining Feta crumbles.<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Bake & Serve<\/span><\/h4>
              • Bake in the oven for 45 minutes to 1 hour, until the quiche is set – look for a gentle wobble.<\/span>
                <\/div>Remove from the oven, allow 10-15 minutes to cool and set, then slice into wedges, and serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                <\/span>Video<\/span><\/h3>\n\n\n\n
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