Choose your potatoes – Opt for russet or Yukon Gold for the best consistency. If you prefer a creamier texture, Yukon Gold is ideal. Russet potatoes offer a crispier crust because they’re starchier.

Wash and peel – Rinse and peel your potatoes (if you like the extra nutrients from the skin, you can leave it on, but be sure to scrub thoroughly).

Shred the potatoes – A box grater or food processor works well. If using a box grater, place it on a stable surface and shred carefully, pressing down firmly.

Remove excess moisture – Place your shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess water. This helps prevent sogginess in your crust.

Preheat the oven – Before assembling the crust, preheat your oven to 375°F (190°C).

Mix your crust ingredients – In a large bowl, combine the shredded potatoes, olive oil, salt, pepper, and optional grated onion. Using clean hands, mix everything until the potatoes are well-coated.

Grease your pie dish – Lightly coat a 9-inch pie dish with cooking spray or a little olive oil.

Form the crust – Press the potato mixture firmly into the bottom and up the sides of the pie dish. Build a sturdy layer, ensuring no gaps or holes. Aim for a consistent thickness to prevent uneven cooking.

Pre-bake the crust – Transfer your crust to the oven and let it bake for about 15-20 minutes or until the edges turn golden brown. This step locks in the structure and ensures the crust won’t get soggy once the filling is added.

Cool slightly – Remove from the oven and set aside. It’s fine if the crust is still warm; you just don’t want to pour the egg mixture into a crust that is scorching hot.

Crack the eggs – In a large mixing bowl, crack your six eggs, making sure no shell fragments sneak in.

Add milk or half-and-half – Pour in your dairy of choice. Using half-and-half gives an especially creamy texture, while milk is a slightly leaner option.

Season – Add salt, pepper, herbs, and any other spices you love. Whisk until everything is uniformly combined and the eggs appear slightly frothy.

Add vegetables and cheese – Gently fold in the chopped vegetables and shredded cheese. Stir until the mixture is well combined, ensuring each ingredient is evenly distributed.

Pour filling – Carefully pour the egg and vegetable mixture into your pre-baked potato crust. Use a spatula or spoon to level the top so it’s even.

Bake – Return the dish to the oven and bake for approximately 25-30 minutes, or until the filling is set and the center no longer appears runny. You can test doneness by inserting a toothpick or small knife into the center—if it comes out clean, your quiche is ready.

Cool briefly – Let the quiche rest for about 5-10 minutes before slicing. This resting period allows the filling to settle and makes slicing easier.

Cut into wedges – Use a sharp knife, slicing through the potato crust gently to avoid crumbling.

Garnish – Sprinkle chopped fresh parsley or chives on top for an extra pop of flavor and color.