Mushroom Quiche with Golden Potato Crust

Quiche is one of those dishes that feels endlessly versatile — a little fancy but still completely down to earth. This Golden Potato Crust Quiche takes all the comfort of a traditional quiche and gives it a nourishing, wholesome twist. Instead of pastry, the crust is made from smashed potatoes, baked until golden and crisp around the edges. It’s rustic, hearty, and naturally gluten-free, making it a perfect option for anyone looking to lighten up their meals without losing flavor.

The filling is a creamy blend of mushrooms, kale, and just the right touch of provolone for melty goodness. Greek yogurt keeps the mixture tangy and protein-packed, while butter and milk add richness without feeling too heavy. The result is a quiche that tastes indulgent but is secretly better-for-you.

This recipe is also a beautiful example of flexibility. Don’t have kale? Use spinach. Want more cheese? Swap in mozzarella or cheddar. Looking to add more protein? Toss in some shredded chicken or chickpeas. The base method works with so many variations, which means it can adapt to whatever you have in the fridge.

I especially love making this quiche for brunch gatherings — it looks impressive on the table and pairs beautifully with a side salad, fresh fruit, or even a simple soup. But it also works as meal prep: bake it once, and you’ve got cozy slices ready to reheat throughout the week for a quick lunch or dinner.