Savory Potato Herb Quiche with Buttery Crust

Quick Recipe Version (TL;DR)

• Yield: 8 servings (1 standard 9-inch / 23 cm deep-dish quiche)
• Prep Time: 30 minutes (plus 30 minutes chilling for crust)
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 1 1/4 cups (150 g) all-purpose flour
• 8 tbsp (113 g) cold unsalted butter + extra for greasing
• Ice water, 3–4 tbsp
• 1 lb (450 g) Yukon Gold or other waxy potatoes, thinly sliced
• 1 small onion, thinly sliced
• 1 tbsp olive oil
• 4 large eggs
• 1 1/2 cups (360 ml) half-and-half or mixture of whole milk and cream
• 1 1/2 cups (150 g) grated Gruyère or sharp cheddar
• 1/4 cup (25 g) grated Parmesan
• 3–4 tbsp chopped fresh herbs (chives, parsley, thyme)
• 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, pinch nutmeg

Do This

• 1) Make crust: cut cold butter into flour and salt, add ice water just until dough holds together. Shape into a disc, chill 30 minutes.
• 2) Roll dough into a 12-inch circle, fit into 9-inch pie dish, chill 15 minutes. Blind-bake at 400°F (200°C) for 15 minutes with weights, then 8–10 minutes without until lightly golden. Reduce oven to 375°F (190°C).
• 3) While crust bakes, cook thinly sliced potatoes and onion in olive oil and a little butter with salt and pepper until just tender.
• 4) Whisk eggs, half-and-half, Dijon, salt, pepper, nutmeg, herbs, and cheeses (reserve a small handful of cheese for topping).
• 5) Layer potatoes and onions in the warm crust with most of the cheese and herbs.
• 6) Pour egg mixture over, top with remaining cheese. Bake at 375°F (190°C) for 35–40 minutes until puffed, golden, and just set in the center.
• 7) Cool at least 15–20 minutes, slice, garnish with extra herbs, and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Comforting layers of thin, tender potatoes baked in a rich, custardy egg filling.
• Fresh herbs and tangy cheese keep the quiche bright, savory, and flavorful, never bland.
• A buttery, flaky homemade crust that feels special but is very doable for home cooks.
• Perfect make-ahead brunch main: delicious warm, at room temperature, or gently reheated.

Grocery List

• Produce: Yukon Gold (or similar waxy) potatoes, 1 small yellow onion, fresh chives, fresh flat-leaf parsley, fresh thyme.
• Dairy: Unsalted butter, half-and-half (or whole milk and heavy cream), Gruyère or sharp cheddar cheese, Parmesan cheese, large eggs.
• Pantry: All-purpose flour, olive oil, Dijon mustard, fine sea salt, freshly ground black pepper, ground nutmeg (optional).

Full Ingredients

Buttery Quiche Crust

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 tsp fine sea salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into small cubes
• 3–4 tbsp ice water, as needed
• Extra flour for rolling
• Extra butter for greasing the pie dish
• Optional shortcut: You may use 1 (9-inch / 23 cm) deep-dish store-bought pie crust instead of making your own. Blind-bake according to the package, then continue with the filling steps.

Potato & Herb Filling

• 1 lb (450 g) Yukon Gold potatoes (or other waxy potatoes), scrubbed and very thinly sliced (about 1/8 inch / 3 mm)
• 1 small yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3/4 tsp fine sea salt, divided (1/4 tsp for potatoes, 1/2 tsp for custard; adjust to taste)
• 1/2 tsp freshly ground black pepper, divided

Egg, Cheese, and Herb Custard

• 4 large eggs
• 1 1/2 cups (360 ml) half-and-half or 1 cup (240 ml) whole milk + 1/2 cup (120 ml) heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp fine sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• Pinch ground nutmeg (optional but classic with eggs and cream)
• 1 1/2 cups (150 g) grated Gruyère or sharp white cheddar cheese
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme, lightly crushed)

To Finish & Serve (Optional)

• Extra chopped fresh herbs (chives, parsley, or thyme) for garnish
• Freshly ground black pepper for serving

Step-by-Step Instructions

Step 1: Make and chill the buttery crust

In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until you have a mixture that looks mostly like coarse crumbs with some small pea-sized pieces of butter remaining. Sprinkle 3 tablespoons of ice water over the mixture and toss gently with a fork. If the dough seems dry or crumbly, add up to 1 more tablespoon water, a teaspoon at a time, just until it begins to clump together when squeezed. Turn the dough onto a lightly floured surface and gently press it into a disc, being careful not to overwork it. Wrap tightly in plastic wrap or parchment and refrigerate for at least 30 minutes (and up to 2 days). Chilling keeps the butter cold, which is key for a flaky crust.

Step 2: Roll out and blind-bake the crust

Preheat your oven to 400°F (200°C). Lightly butter a 9-inch (23 cm) deep-dish pie plate. On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle, rotating and lightly flouring as needed to prevent sticking. Gently transfer the dough to the prepared pie plate, easing it into the corners without stretching. Trim the excess, leaving about 1/2 inch overhang, then fold and crimp the edges. Prick the bottom of the crust a few times with a fork. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake another 8–10 minutes, until it looks dry and just starting to turn light golden. Remove from the oven and reduce the temperature to 375°F (190°C). Let the crust cool slightly while you prepare the filling.

Step 3: Prepare the potatoes and aromatics

While the crust bakes, scrub the potatoes and slice them very thinly (about 1/8 inch / 3 mm); a mandoline makes quick work of this, but a sharp knife also works. Thin slices ensure the potatoes cook through and layer beautifully. Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften. Add the sliced potatoes, 1/4 teaspoon salt, and a few grinds of black pepper. Gently toss to coat everything in the fat. Cook for 6–8 minutes, stirring occasionally, until the potatoes are just tender but not falling apart. They should bend without cracking when you pick one up. Remove the skillet from the heat and set aside to cool slightly while you mix the custard.

Step 4: Mix the egg, cheese, and herb custard

In a large mixing bowl, whisk the eggs until well blended. Add the half-and-half (or milk and cream), Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of nutmeg, if using. Whisk until smooth and evenly combined. Stir in the chopped chives, parsley, and thyme. Add the grated Gruyère (or cheddar) and Parmesan, reserving a small handful of the Gruyère (about 1/4 cup / 25 g) for sprinkling on top. Stir gently so the cheese and herbs are evenly distributed but the mixture stays pourable.

Step 5: Layer the potatoes and cheese in the crust

Place the blind-baked crust on a rimmed baking sheet (this makes it easier to move in and out of the oven and catches any drips). Using tongs or a slotted spoon, transfer about half of the potato and onion mixture to the crust, arranging the slices in an even layer. Try to keep the slices mostly flat, slightly overlapping like shingles. Scatter about half of the cheese-and-herb custard mixture’s solids (use a spoon to distribute the cheese and herbs) over the potatoes. Add the remaining potatoes and onions in another even layer. This layering helps every slice of quiche have tender potatoes, herbs, and cheese in every bite.

Step 6: Pour, bake, and check for doneness

Carefully pour the egg custard over the layered potatoes in the crust, letting it seep down between the slices. Use the back of a spoon or a spatula to gently nudge any potatoes below the surface if they are sticking up too far. Sprinkle the reserved Gruyère over the top. Transfer the baking sheet with the quiche to the 375°F (190°C) oven. Bake for 35–40 minutes, until the quiche is puffed, the top is golden, and the center is mostly set but still has a slight, gentle wobble when you jiggle the pan. If the crust edges are browning too quickly, cover just the rim loosely with strips of foil during the last 10–15 minutes. To be extra sure, you can insert a thin knife about 2 inches from the center; it should come out mostly clean.

Step 7: Cool, slice, and serve

Remove the quiche from the oven and place it on a wire rack. Allow it to cool for at least 15–20 minutes before slicing. This resting time lets the custard finish setting so your slices are clean instead of runny. Garnish the top with a sprinkle of fresh herbs and a few extra grinds of black pepper, if desired. Slice into 6–8 wedges with a sharp knife. Serve warm, slightly warm, or at room temperature. This quiche is wonderful on its own, or paired with a simple green salad dressed with a light vinaigrette.

Pro Tips

• Slice the potatoes thinly and evenly. Slices around 1/8 inch (3 mm) thick cook through reliably and stack into neat layers. Uneven slices can leave some bites undercooked.
• Keep the butter and dough cold. For the flakiest crust, start with very cold butter, avoid overworking the dough, and chill before rolling and again before baking if your kitchen is warm.
• Do not skip blind-baking. Pre-baking the crust ensures it stays crisp and does not turn soggy from the rich egg and cream filling.
• Season in layers. Lightly salt and pepper the potatoes as they cook, then season the custard. This keeps the entire quiche flavorful instead of bland in the center.
• Let it rest before slicing. Cutting too soon can make the filling run. A short rest gives you tidy wedges and a silky, custardy texture.

Variations

• Cheese swap: Use a mix of Gruyère and smoked cheddar for a slightly smoky, rustic flavor, or substitute half the cheese with crumbled goat cheese for a tangier, creamier quiche.
• Herb garden quiche: Add fresh rosemary and tarragon (in small amounts) to the chives, parsley, and thyme for a more complex herb flavor. Just keep the total fresh herbs around 1/4 cup so they do not overpower the eggs.
• Loaded potato version: Stir 3–4 strips of cooked, crumbled bacon or finely diced ham into the potato mixture, and finish with extra chives on top for a “loaded baked potato” twist.

Storage & Make-Ahead

To store leftovers, let the quiche cool completely, then cover the dish tightly with foil or plastic wrap, or transfer slices to an airtight container. Refrigerate for up to 3 days. Reheat slices in a 325°F (165°C) oven or toaster oven for 10–15 minutes until warmed through and the crust is crisp again; avoid the microwave if possible, as it can make the crust soft and rubbery. To make ahead, you can blind-bake the crust up to 1 day in advance and keep it covered at room temperature, or fully bake the quiche, cool, cover, and refrigerate overnight. It reheats very well. This quiche also freezes: wrap individual slices tightly and freeze up to 1 month; reheat from frozen at 325°F (165°C) for 20–25 minutes.

Nutrition (per serving)

Approximate values for 1 of 8 servings (will vary with exact ingredients and cheeses used): about 380–420 calories, 27 g fat, 22 g carbohydrates, 12 g protein, 1–2 g fiber, 650–750 mg sodium. This is a rich, satisfying main dish, so pairing it with a simple salad or vegetables makes for a nicely balanced meal.