Potato Crust Zucchini Quiche

gluten freepaleovegetarian
Potato Crust Zucchini Quiche

This gluten-free quiche uses thinly sliced potatoes as a crust and is packed with summer flavor like zucchini noodles, tomatoes, and basil.

Potato Crust Zucchini Quiche

Food waste is a huge problem when you’re a food blogger. If you don’t time your “cooking days” right, you could be left with a lot of leftovers (or worse, food that doesn’t keep well.)

When I’m batch cooking, there are a few ways I share the food I make so that there’s minimal waste.

First, I save leftovers (if possible) in the freezer. For example, if I make a recipe with meatballs, I’ll freeze the leftover meatballs! Second, I give them away — bring them over to a friend’s house, give them to our doormen, or share with a neighbor. And lastly, I’ll eat them – maybe I only make one portion and I’ll have it for lunch, a snack, or repurpose it into another meal.

Potato Crust Zucchini Quiche

Take this recipe for example – I made it on a Friday afternoon, after I already had lunch. So, I wasn’t going to eat it. But, I knew it would save well in the refrigerator or freezer. Thus, I saved half of it in the freezer and put the other half in the refrigerator, so Lu, Luca and I could enjoy on Saturday morning!

And it was a big hit with our family – Luca had it as lunch, actually, and Lu and I had it for breakfast. It seems fancy, because of the potato crust, but it’s actually super, super easy to make.

Potato Crust Zucchini Quiche

The key to packing in the most veggies into this quiche is to use a smaller sized zucchini (one that’s no more than 2″ in diameter), so that your “chip slices” (round slices made with your spiralizer) mix easily into the egg mixture.

The cheese is totally optional, always – it just adds some more flavor! Cheese always feels brunch-y to me!

Potato Crust Zucchini Quiche

Watch our video to learn how to make chip slices using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Serves 4 large slices or 8 small slices

Potato Crust Zucchini Quiche

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe


  • Cooking spray
  • 1 medium russet potato, very thinly sliced, preferably with a mandolin
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 6 large eggs
  • 1/3 cup unsweetened plain almond milk
  • ½ cup mozzarella cheese (optional)
  • 1 basil chiffonade (4 basil leaves)
  • 1 small zucchini (ideally no more than 2” in diameter)
  • 1/2 cup grape tomatoes, halved


  1. Preheat the oven to 350 degrees. Grease a 9-inch pie plate with cooking spray. Arrange the potato slices in an overlapping pattern so they cover the bottom and sides of the prepapred pie plate. It’s okay if pieces extend above the side of the pan, because they shrink as the cook in the oven. Spray the potatoes with cooking spray and season with garlic powder, salt and pepper.
  2. Bake the potato crust for 20 minutes, until tender. Let cool for 5 minutes.
  3. Slice the zucchini halfway through lengthwise, careful not to pierce through the center, and then spiralizer on Blade A to create chip slices (you could also do this with a mandolin.)
  4. While potato crust bakes, in a medium bowl, whisk together the eggs, almond milk, cheese (if using), basil, and season with salt and pepper. Add in the zucchini slices.
  5. Once potato crust has cooked to tender, pour the egg and zucchini mixture over the crust and then place the tomatoes over the top, scattering evenly. Bake for 30 to 35 minutes, unit he eggs puff up and are set in the center. Remove the quiche from the oven and let cool for 5 minutes before slicing. Serve hot.

Potato Crust Zucchini Quiche

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Sean Mahan says:
I've been meaning to try out a spiralizer for a while, and now is as good a time as any.
Anonymous says:
I just bought one last week and have been using it every other day! I love it
This recipe was one of the best new recipes I've found in a very long time. Made it in a heart-shaped quiche pan, so increased the amounts slightly, as my pan is a bit larger. Used two small russet potatoes, 8 eggs instead of 6, lactose free 2% milk instead of almond, and used both 1/2 cup shredded mozzarella and 1/2 cup grated Parmesan. Definitely added the fresh basil. This was the most popular meal my Type 1 Diabetic partner, who is an extremely picky and very minimalist eater (translation = barely eats...) has fallen in love with since I can remember. He ate two large servings, nothing short of a miracle!!! I did too! THANKS!!! Janine Fugere, GrowStrong, LLC

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I have nothing prolific to say today (I’ve just been madly testing recipes for this project I’ll be announcing soon) except that today was the first day in my life that I actually enjoyed sliced tomatoes on a sandwich. 🍅 🍞⁣

I’m not a fan of raw tomatoes, except in something subtle like a pico de gallo or if they’re a tiny part of a meal, like a garnish. but today, I made this chickpea tuna salad melt with tomatoes and spinach and LOVED it. 👍🏼⁣

it got me thinking… I can’t be the only one. do you like raw tomatoes? 🤔

luca made a friend today! 👦🏼 🚴‍♂️⁣

one of the things that has made me sad during COVID has been that Luca hasn't spent much time with other kids his age. this summer, we had a little pod of a few kids, but slowly but surely, as the year went on, kids moved to the suburbs, enrolled in school (we didn't feel comfortable), and then as the temperature dropped, the rest of the kids stopped braving the cold and since we felt uncomfortable with indoor playdates, it was really just our little family hanging out. and Luca wasn't hanging out with anyone his age much. ⁣

I have so many thoughts on this. will this change his personality and social skills forever? will he be socially awkward? will he lose out on so many developmental milestones? will this affect his emotional awareness? the list goes on. I know it's only a year or so, but that's over 1/3 of his entire life!⁣

and now that we're in Florida, we just keep to ourselves at my parents' house and don't see any other kids. it's so nice to be together as a family, and I know so many families can't be together right now, so I'm so grateful for that. the other day, Luca saw a 7-year-old boy on a bike in my parents' neighborhood and he asked us if he could be his friend. I almost broke down in tears.⁣

so by chance, we were out on his bike this afternoon and sure enough, we saw the little boy again, riding his bike, with his mother. in that moment, I knew I had to make a move - so I called out to the mother and asked her, "I know this is going to sound weird, but my son would love to hang out with your son! I'd love to get your number so they can ride bikes together sometime!" I was so nervous, haha! ⁣

and just like that, Luca made a friend! they immediately started riding their bikes together (it was so cute I couldn't handle it!!!) and Roma even came a little bit later and literally slipped her hand into the little boy's hand, it was like she was starving for that connection. it was so adorable, and I'm so happy for Luca to have someone to safely play outside with and so I can shed some of this mama worry.⁣

as for these chocolate donuts, search the blog, they’re an oldie but a goodie! 🍩🍫

it's a mouthful, but it's mouth-watering. 👅 my TERIYAKI SALMON with RICED BUTTERNUT SQUASH and SESAME BROCCOLI 🥦  is live on the blog, and it's another must-add to your weekly meal plan. okay I say that all the time, but seriously - I'm only sharing recipes I make for our family, and these have all been slam dunks 🏀⁣

and last week I started the #inspiralizedmealplanideas hashtag so we'd have a running list of weekly meal ideas from this community, and it's a Monday thing, so tell me - what's ONE meal you're making this week? 🍴 leave it in the comments below and be sure to check back to see what other people are making and even SAVE this post for future reference! 📌⁣

#teriyaki #easydinners #healthydinners #salmondinner #salmonrecipes #feedfeed #f52grams #huffposttaste #thewayweeat #makemewhole #eatingwelleats #foods4thought #thekitchn #eatmoreveggies