This post may contain affiliate links. Please read our disclosure policy.
The potato crust is what makes this quiche truly special. Boiled potatoes are pressed into a springform pan and baked until the edges turn golden and crisp, giving you a potato base with texture and flavor instead of a traditional pastry crust. It’s sturdy, savory, and slightly crunchy where it meets the pan, and it holds up to a generous filling without ever going soggy.
Inside, there’s a savory egg-free custard loaded with melty vegan cheddar, smoky plant-based ham, and fresh spinach. You’ve got two options for the custard: The Just Egg version gives you that classic quiche texture, while the homemade tofu egg version is budget-friendly and just as good, especially with a little kala namak for that eggy flavor. Either way, this is a brunch centerpiece slices cleanly, reheats beautifully, and works as well for meal prep as it does for company.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- For the Potato Crust:
- For the Egg Base option 1 (Just Egg):
- For the Egg Base Option 2 (Tofu):
- For the Filling:
- For Topping:
- Equipment Needed
- Tips for the Best Results
- Serving Suggestions
- Storage Instructions
- Recipe FAQs
- More eggy Breakfast Recipes You May Enjoy:
- Potato Crust Quiche (Vegan Ham, Spinach & Cheese) Recipe
Why You’ll Love This Recipe
- Crispy potato crust. Golden and crisp at the edges with a savory bite that takes this quiche a step above the pastry version.
- Two custard options. Use Just Egg for that classic quiche texture or our homemade tofu mixture for a budget-friendly version.
- Easily gluten-free. The potato crust means no flour needed anywhere in this recipe. Just be sure that the vegan ham and cheese are gluten-free.
- Great for brunch or meal prep. It slices cleanly, reheats well, and feeds a crowd.
- Loaded with savory flavor. Melty cheddar, smoky ham, and fresh spinach in every slice.
Ingredients You’ll Need
For the Potato Crust:
- Golden potatoes – Boiled, peeled, and pressed into the pan. Yukon Golds work best for their creamy texture and thin skins.
- Avocado oil spray – Helps the crust crisp up and keeps it from sticking.
- Salt – Seasons the crust.
For the Egg Base option 1 (Just Egg):
- Just Egg – Gives you that classic quiche texture.
- Cornstarch – Firms up the custard so slices hold together.
- Garlic powder and onion powder – Savory depth.
- Salt – For seasoning.
For the Egg Base Option 2 (Tofu):
- Extra-firm tofu – Blended for a creamy, protein-packed custard. No need to press it, just drain.
- Unsweetened plant-based milk – Thins the mixture to a pourable consistency.
- Nutritional yeast – Adds cheesy, savory flavor.
- Cornstarch – Sets the custard so it slices cleanly.
- Garlic powder and onion powder – Build the savory base.
- Lemon juice – Brightens the flavor.
- Salt and turmeric – Turmeric gives the custard its golden color.
- Kala namak (Indian black salt) – The secret to that classic eggy flavor. Worth seeking out.
For the Filling:
- Vegan ricotta – Store-bought or homemade tofu ricotta. Adds creaminess and richness. For store-bought options, we like the Kite Hill or Treeline ricotta.
- Shredded vegan cheddar – Folded in and sprinkled on top for melty, cheesy pockets.
- Vegan ham – Diced. Seasoned seitan or tempeh bacon also works and adds a smokier bite.
- Spinach – Finely chopped and folded in for color and freshness.
- Black pepper – For seasoning.
For Topping:
- Fresh chives – Chopped, for a fresh garnish.
- Flaky salt – Adds a final hint of seasoning.
Equipment Needed
- Large pot
- Springform pan
- Large mixing bowl
- Whisk
- Food processor (for the tofu option)
- Spatula
Tips for the Best Results
- Peel the potatoes after boiling. Once they’re cooked and slightly cooled, the skins slide right off with almost no effort.
- Press the crust firmly and evenly. Use the bottom of a cup to compact the potatoes into the pan so the crust holds together when sliced.
- Don’t skip the pre-bake. Baking the crust at 425°F before filling is what gives you those crispy golden edges.
- Cornstarch is key. Both custard bases set softer than eggs on their own, so the cornstarch is what firms everything up for clean slices.
- Let it cool before slicing. Let it cool in the pan for at least 20-30 minutes. This lets the filling fully set so your slices hold their shape.
Serving Suggestions
- For brunch – Serve alongside fresh fruit, a green salad, and coffee.
- With a side salad – A simple arugula salad with lemon vinaigrette balances the richness.
- Room temperature or warm – This is delicious either way, which makes it great for potlucks and gatherings.
- With hot sauce – A drizzle of your favorite hot sauce cuts through the creamy custard.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The tofu version actually slices even cleaner after chilling.
- Reheating: Warm individual slices in a 350°F oven for 10-12 minutes, or microwave for 1-2 minutes.
- Freezer: Freeze for up to 3 months. Wrap slices individually, then thaw in the refrigerator before reheating.
- Make ahead: Refrigerate overnight, then serve at room temperature or gently rewarm.
Recipe FAQs
Just Egg gives you the most traditional quiche texture. The tofu version is more budget-friendly, higher in protein, and slices even cleaner after chilling. Both are delicious.
Kala namak is Indian black salt with a sulphuric flavor that gives plant-based dishes that classic eggy taste. It’s not required, but it makes a big difference in the tofu version.
The tofu base has more moisture and needs a few extra minutes to fully set. Bake until the center no longer jiggles.
Yes, though a springform pan makes it much easier to remove and slice cleanly. If using a pie dish, just serve slices directly from the pan.
Make sure you pre-bake at the full 425°F until the potatoes are lightly golden, and don’t skip the oil spray. Pressing the potatoes firmly also helps.
More eggy Breakfast Recipes You May Enjoy:
If you make this Potato Crust Quiche, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
Print
Potato Crust Quiche (Vegan Ham, Spinach & Cheese)
- Total Time: 1 hour 35 minutes
- Yield: 8 Slices 1x
- Diet: Vegan
Description
A crispy, golden potato crust filled with a savory egg-free custard, melty vegan cheddar, smoky plant-based ham, and fresh spinach. Make it with Just Egg or our homemade tofu egg mixture for a wholesome, budget-friendly option.
Ingredients
For the Potato Crust:
- 6 medium golden potatoes (about 2 lbs)
- Avocado oil spray
- ½ teaspoon salt
Egg Base, Option 1 (Just Egg):
- 16 oz Just Egg
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
Egg Base, Option 2 (Homemade Tofu Egg Mixture):
- 1 (14-ounce) package extra-firm tofu, drained
- ½ cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon turmeric
- ¼ teaspoon kala namak (Indian black salt)
For the Filling:
- ½ cup vegan ricotta (store-bought or homemade tofu ricotta)
- ½ cup shredded vegan cheddar, heaping, plus extra for topping
- ½ cup diced vegan ham (or diced seasoned seitan or tempeh bacon)
- 1 large handful of spinach, finely chopped
- ¼ teaspoon black pepper
For Topping:
- Fresh chives, chopped
- Flaky salt
Instructions
- Boil the potatoes. Cut the potatoes in half and add them to a large pot. Add water to cover the potatoes by about 1 inch, then bring to a boil. Cook until fork-tender, then let them cool slightly. Once cooled, peel the skins right off. They should slide off easily.
- Form the crust. Preheat the oven to 425°F. Spray a springform pan with avocado oil, then add in the potatoes. Sprinkle over ½ teaspoon of salt, then press the boiled potatoes into the bottom and up the sides of the pan to form a crust. Use the bottom of a cup and/or your hands to press and shape it evenly.
- Pre-bake the crust. Spray the crust with a little more avocado oil and bake for 20-25 minutes, until lightly golden and starting to crisp. Reduce the oven temperature to 375°F.
- Make the egg base. For the Just Egg option, whisk the cornstarch, salt, garlic powder, and onion powder into the Just Egg in a large bowl until smooth. For the tofu option, add the tofu, plant-based milk, nutritional yeast, cornstarch, garlic powder, onion powder, lemon juice, salt, turmeric, and kala namak to a food processor and blend until completely smooth and pourable, scraping down the sides as needed. Transfer to a large bowl.
- Add the filling. Fold the vegan ricotta, vegan cheddar, vegan ham, spinach, and black pepper into your egg base until uniform.
- Fill and top. Pour the filling into the pre-baked potato crust, smooth the top with a spatula, and top with extra shredded vegan cheddar.
- Bake. Bake at 375°F for 45-50 minutes for Just Egg, or 50-55 minutes for the tofu version, until the top is golden and the center no longer jiggles. If the top browns too quickly, tent loosely with foil.
- Cool and finish. Let it cool for 20-30 minutes before removing it from the springform pan. This helps it set for clean slices. Finish with fresh chives and flaky salt.
Notes
- Cornstarch is key: Both bases set softer than eggs on their own. The cornstarch firms everything up so slices hold together like a traditional quiche.
- For the tofu version: No need to press the tofu, just drain it. Don’t skip the kala namak if you can find it. The tofu version slices even cleaner after chilling, so it’s a great make-ahead option. Refrigerate overnight, then serve at room temperature or gently rewarm.
- Ham options: Diced plant-based deli ham works well, but seasoned seitan or crumbled tempeh bacon adds a smokier, heartier bite.
- Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
- Prep Time: 25 Minutes
- Cook Time: 1 Hour 10 Minutes
- Category: Breakfast, Brunch
- Method: Baking, Boiling
- Cuisine: American
