Recipe: Yogurt Quiche With Gluten-Free Mashed Potato Crust

For lunch just now I had a slice of quiche showered with fresh black pepper shown above which is leftover from last night’s dinner. I created a Greek yogurt quiche with a mashed potato crust that held up like an actual crust! My recipe is thrifty and simple and I’m happy to share it with you.


4 medium sized potatoes (about 22 oz) peeled and boiled soft

1/4 cup oat flour

2 tbsp sunflower oil

4 slices cheddar cheese

1 cup boiled and drained broccoli florets or thawed frozen broccoli florets

4 large eggs

1 cup full fat Greek yogurt

Salt, pepper, onion powder to taste


Mash the freshly boiled potatoes in a bowl. Add the oil and oat flour, then mix together until it resembles dough. If it’s too wet simply add a little more flour. Once cooled for at least one hour place into a 9″ pie dish and spread it evenly on the bottom and along the sides. Smooth with a spoon and use the spoon handle to crimp the edges. Line the bottom with the sliced cheese breaking it into smaller pieces as needed to cover all of it. Place the broccoli evenly on top of the cheese. In a separate mixing bowl add the eggs, yogurt, salt, pepper and onion powder (I used three shakes) and mix together until creamy and uniform. Pour over the broccoli and place in a pre-heated 375 degree oven for about forty minutes. Do a toothpick test to ensure it comes out dry. Allow to cool and serve warm.

Wayne requested that I add this to a regular rotation! He even took the other slice of leftover quiche for his lunch at work today.

7 thoughts on “Recipe: Yogurt Quiche With Gluten-Free Mashed Potato Crust

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