Quiches are one of those universal dishes that can be served any time of day; breakfast, lunch or dinner! It’s a great option for a light meal and can be served along side many dishes. It’s versatile and adaptable to all sorts of veggies, herbs, cheeses and meats!
What makes this dish different is the combination of fresh dill and chunks of potatoes, which give the quiche a unique and fun twist. The dill adds a fresh and herbaceous flavour and the goat cheese is light yet tangy.
This potato and dill quiche comes together quite easily, there are three main steps; one, blind bake your pie crust. Two, roast your veggies, and three, add your egg mixture and bake!
- All-purpose flour
- Unsalted butter
- Vegetable shortening/ Crisco
- Salt/Sea Salt
- Cold Water
- Full fat milk
- Heavy cream
- Russet potato
- Red pepper
- Green onions/spring onions
- Olive oil
- Black pepper
- Goat cheese
Quiche Filling Varieties
The fun part about making quiches is they are very versatile and forgiving to try new flavours and combinations. You can use this quiche recipe as a base and add your favourite fillings. Some examples are below.
- Cheese options; feta, goat, cheddar, gruyere
- Meat options; sausage, bacon, ham, salmon (smoked salmon), crab
- Veggie options; mushrooms, grape tomatoes (diced tomato), broccoli, fresh spinach, peppers, red onion, zucchini, potato, leeks, sweet potatoes
- Herb options; basil, parsley, dill, rosemary, thyme, lemon zest
Make a Crustless Quiche
You can easily make this potato and dill quiche crustless by omitting the pie pastry. Simply grease a pie plate with butter (or cooking spray) and continue the recipe as directed.
Tips For The Perfect Potato Dill Quiche with Goat Cheese
- Make sure to blind bake the pie pastry first to avoid a soggy crust. You can make the crust in advance up to 2 days ahead.
- Use fresh dill! Avoid using dried dill in the recipe, fresh is always best!
- To avoid a rubbery quiche, bake just the middle is set and the filling has a slight wiggle to it.
- Let a hot quiche from the oven rest for 15-20 minutes before cutting and serving or else it may fall apart. A hot quiche needs time to set as it cools.
- Use tinfoil or a pie shield to wrap around the pie crust to avoid overbaking.
- Make sure to whisk the eggs and liquid together well. This will ensure a fluffy, smooth and creamy filling.
How To Make a Potato Dill Quiche with Goat Cheese
Step One: Make your pastry and let rest for 20-30 minutes. Roll out your dough a few inches larger than your pie plate, blind bake your pie. And set aside until ready to use.
Step Two: Prepare your veggies. Chop all veggies in similar sizes, approx. 1 inch in size. Roast potatoes halfway, then add red peppers and garlic.
Step Three: Add the potato mixture, green onion and goat cheese to the empty pie crust. Whisk eggs, milk and cream together. Add chopped dill and pour over the egg mixture over the veggies.
Step Four: Wrap tinfoil around the edges of the pie and bake until the quiche is just set and golden brown. Let cool before serving.Print
Potato Dill Quiche with Goat Cheese
This potato dill quiche with goat cheese is made using a classic pie pastry crust and is loaded with roasted potatoes, red peppers, garlic, goat cheese and of course fresh dill! The combination of milk and cream gives a richer and creamier flavour than the typical quiche recipe.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
- 1 x Pie Pastry
- 1 large russet potato
- 3–4 mini red peppers
- 1 large green onion, or spring onions (or 2 small green onions)
- 1/4 cup goat cheese
- 1– 2 Tablespoons vegetable oil
- Salt to taste
- Black pepper to taste
- 1 1/2 cups full milk
- 1/2 cup heavy cream
- 4 large eggs
- 3 medium sized garlic cloves
- Make your pie pastry as directed in the recipe.
- Preheat oven to 425˚F. Set out a 9-inch pie plate and set it aside.
- On a floured work surface roll out dough approx. 1 – 2 inches larger than your pie plate. Gently lift and place the dough into the pie dish. Using your fingers gently press into place. Trim the edges and shape as desired (save leftover scraps to make pinwheels).
- Using a fork prick the bottom of the pastry all over.
- Place parchment paper or tin foil over the pastry to cover the base and sides of the pie pan. Add pie weights or dry beans/dry rice over the paper to weigh the pastry down.
- Place in the bottom third of the oven and bake blind for 15 minutes. Then carefully remove the paper with the pie weights and continue to bake for an additional 5-8 minutes until light brown and baked all the way through. Watch pastry carefully as baking times will vary.
- Set aside to cool and continue with the quiche recipe.
- Preheat the oven to 400˚F. Line a baking sheet with parchment paper and set aside.
- Prep the veggies. Peel and chop potato into 1 inch sized cubes.
- Core and chop red pepper into 1 inch cubes
- Thinly slice the green onion whites and green parts.
- Chop garlic into quarters (you want them in large thick pieces so they don’t burn).
- Chop fresh dill.
- Crumble the cheese and set aside (keep goat cheese cold as it’s easier to handle).
- In a bowl add potatoes, 1 tablespoon oil, salt and black pepper to taste, mix well. Add potatoes to the prepared baking sheet and bake for approx. 20 minutes until crisp on one side and tender.
- Meanwhile, add the chopped red pepper and garlic to the bowl, drizzle with oil and add salt and pepper to taste. Mix well. Once the potatoes have baked for 20 minutes flip them over and add the peppers and garlic to the pan. Continue to bake for approx. 15 minutes, until the peppers are tented and baked through.
- Turn the oven temperature down to 350˚F.
- Add the cooked potatoes, peppers, garlic, and green onion to the empty pie shell. Sprinkle the goat cheese all over.
- In a large bowl whisk together eggs, milk and cream. Add chopped dill, salt and pepper to taste.
- Pour the egg mixture over the potato filling.
- Cove the edges of the pie with tinfoil or a pie shield. Bake for 40-45 minutes or just until the center of the quiche is set and slightly jiggly in the centre.
- Let the quiche cool for 15-20 minutes before slicing or serve at room temperature.
Store in the refrigerator for up to 3 days. Reheat in a preheated oven at 350˚F for 8-10 mins or until the centre is warm.
- Serving Size: 1 of 6
- Calories: 560
- Sugar: 4.1g
- Sodium: 251mg
- Fat: 39.3g
- Saturated Fat: 18.6g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 41.5g
- Fiber: 2.3g
- Protein: 10.8g
- Cholesterol: 166mg
Keywords: Potato, Dill, Quiche, Goat Cheese, Breakfast, Brunch,
A quiche and frittata are similar but not the same thing. They are both made using eggs and filled with various fillings. A quiche typically has a crust and is baked in the oven. Whereas a frittata is an Italian egg dish that is similar to a crustless quiche. The frittata is cooked on the stove until the bottom is set and then finished in the oven until the top is firm and golden brown.
Yes, you can make a quiche ahead of time. Once baked, allow it to come to room temperature, then cover and refrigerate for up to 3-4 days. Reheat, in a preheated oven at 350°F for 10-15 minutes or until heated through.
Yes, quiches freeze really well. Once baked and cooled, wrap the quiche tightly in plastic wrap, then place it in a freezer bag or airtight container. Stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight, then bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
A soggy quiche crust is normally because the pie pastry was not blind baked first or for not long enough. Blind baking the pie crust will set the pastry to avoid a soggy crust.
Yes, if you want to avoid the cream, you can use all milk. Note, that the flavour will be less rich and creamier in the recipe.