Summer Squash Quiche, Potato Crust

Summer Squash Quiche

A potato crust is so much easier (for me) than making a proper pie crust. And it makes this quiche a complete meal.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 medium onion, chopped
  • 1 medium yellow squash, quartered the long way, thinly sliced
  • 1 cup (8oz, 205gr) yellow tomatoes, peeled, chopped
  • 6oz (180gr) ham, cut into strips
  • 1 tsp oregano
  • 1 tbs olive oil
  • 4oz (120gr) Gruyere cheese – or whatever you like, thinly sliced
  • 3 eggs
  • 1/2 cup (4oz, 120ml) milk
  • 1 1/2 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120gr) Greek or plain yogurt


  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes. Remove.
  • The Filling: 
  • Heat oil in a medium skillet over medium heat. Add onion and sauté 5 minutes.
  • Add squash and sauté 5 minutes longer.
  • Add tomatoes, oregano, and sauté until liquid is released, then mixture is almost dry, 6 – 8 minutes.
  • Remove from heat when done
  • Whisk eggs, yogurt, mustard and milk together.
  • To assemble:
  • Spread the squash mixture on the crust.
  • Top with the ham, then the cheese.
  • Pour the egg mixture over all and bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes.


Bake the quiche on a tray in case of spills or bubbling over.
This is a generous 2 servings…. It reheats for lunch in the microwave

Keywords: quiche, potato crust, squash

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