Beef and Pepper Quiche

Beef & Pepper Quiche

A shredded potato crust makes this an easy last-minute dinner – with 30 minutes to relax while it bakes.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) ground beef
  • 2 tomatoes, very thinly sliced
  • 1 tsp chili powder
  • 1 tsp oregano
  • 3oz (90gr) Gruyere cheese, sliced
  • 2 tsp olive oil
  • 3 eggs
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) cup milk
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • 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.
  • Sauté onions, pepper and garlic in oil over medium high heat until tender
  • Add beef and sauté, breaking it up as is browns
  • .Add chili powder, oregano,and set aside until needed
  • Whisk eggs, mustard, yogurt and milk together.
  • To assemble:  Remove crust from oven.
  • Arrange the tomatoes in a single layer on crust.
  • Spread the beef mixture evenly on top.
  • Top with cheese.
  • Pour egg mixture over all and bake, 30 minutes.
  • Remove from oven and let rest 5 minutes before cutting.


I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Keywords: quiche, potato crust, beef, peppers

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