Potato Crust Quiche
This chef-curated Potato Crust Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 41g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 365 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Potato Crust Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Potato Crust Quiche to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Potato Crust Quiche, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 3 potatoes, peeled and cut into
- chunks
- 1/4 cup butter, cut into pieces
- 2 eggs
- 1 (5 ounce) can evaporated milk
- 1 (16 ounce) package frozen
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
mixed vegetables, thawed 1/2 cup shredded Cheddar cheese 1 tablespoon dry bread crumbs salt and black pepper to taste Place the potatoes into a pot and cover with waterStep 2: Technique & Execution
Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutesStep 3: Technique & Execution
Drain and allow to steam dry for a minute or twoStep 4: Technique & Execution
Place the butter into the pot, and mash the potatoes and butter with a masher until smoothStep 5: Technique & Execution
Preheat oven to 375 degrees F (190 degrees C)Step 6: Technique & Execution
Grease a 9-inch pie plate or quiche dishChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 365 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 41g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 21g | Complex, slow-digesting dietary fiber |
| Fat | 11g | Wholesome dietary lipids for micronutrient absorption |
Potato Crust Quiche
This chef-curated Potato Crust Quiche offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: mixed vegetables, thawed 1/2 cup shredded Cheddar cheese 1 tablespoon dry bread crumbs salt and black pepper to taste Place the potatoes into a pot and cover with water
Technique & Execution: Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes
Technique & Execution: Drain and allow to steam dry for a minute or two
Technique & Execution: Place the butter into the pot, and mash the potatoes and butter with a masher until smooth
Technique & Execution: Preheat oven to 375 degrees F (190 degrees C)
Technique & Execution: Grease a 9-inch pie plate or quiche dish
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Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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