A delicious, veggie-packed quiche with a crispy potato crust instead of traditional pastry. Filled with creamy cottage cheese, cannellini beans, silverbeet, feta and fresh herbs, this recipe is a tasty way to add extra protein, fibre and vegetables to your day. Perfect for an easy lunch, dinner or meal prep option, served warm or cold alongside a fresh salad.
Potato-Crust Silverbeet & Herb Quiche Recipe
PREP TIME: 15-20 MIN | COOKING TIME: 75-90 MIN | SERVES: 6-8
ALLERGENS: MILK, EGG
*Always check the specific packaged product if you're making this for someone with a severe allergy.
Ingredients
Potato crust
1 kg potatoes, skin on
1 tbsp olive oil
Salt & black pepper
Filling
6 large eggs
1 × 400 g tin cannellini beans, drained and rinsed (~240 g drained)
1 cup (250 mL) low fat milk
240 g cottage cheese
100 g feta, crumbled
250g silverbeet, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh mint, chopped
2 tbsp fresh chives, chopped
Zest of 1 lemon
Salt & black pepper, to taste
80 g mozzarella, grated, for topping
Directions
Prepare the potato crust: Preheat the oven to 200°C (180°C fan-forced). Lightly grease a 24–26 cm pie dish or baking dish.
Place the whole potatoes on a lined baking tray. Drizzle with olive oil and season with salt and black pepper. Pierce each potato a few times with a fork.
Bake for 25–30 minutes, or until the potatoes are tender when pierced with a fork.
Allow the potatoes to cool slightly, then gently press and flatten them into the base and up the sides of the prepared pie dish to create an even crust.
Prepare the filling: While the potatoes are baking, heat a non-stick frying pan over medium heat. Add the chopped silverbeet and cook for 3–5 minutes, stirring occasionally, until wilted and excess moisture has evaporated. Set aside to cool slightly.
In a large bowl, whisk together the eggs and milk. Stir through the cottage cheese, cannellini beans, crumbled feta, cooked silverbeet, dill, mint, chives and lemon zest. Season with salt and black pepper.
Assemble: Pour the filling into the potato crust and sprinkle the grated mozzarella evenly over the top.
Reduce the oven temperature to 180°C (160°C fan-forced). Bake for 45–60 minutes, or until the filling is set in the centre and lightly golden on top.
Allow to rest for 10 minutes before slicing and serving.
Dietitian thoughts and tips:
Cannellini beans add extra fibre and plant-based protein, while cottage cheese and eggs contribute to the overall protein content.
You can also swap silverbeet for spinach or use whatever leafy greens you have available.
Cooking the silverbeet before adding it to the filling helps remove excess moisture, preventing the quiche from becoming watery and helping it set properly.
Keep the potato skins on for extra fibre and to reduce food waste!
This quiche makes a great meal prep option. Prepare ahead and enjoy for easy lunches or dinners throughout the week.
Cooking and cooling potatoes increases their resistant starch content, a type of carbohydrate that resists digestion in the small intestine and can help feed beneficial gut bacteria. Enjoy chilled or reheat before serving!
As always, made with love - Eatwise <3