Potato Medley Quiche

Potatoes are one of my favorite foods. Every form. Yukon golds, purple potatoes, red potatoes, sweet potatoes. In college, my roommates would tease me because I would throw a potato in the microwave and eat it plain, while walking to class. I used to be convinced that I could subsist off of potatoes if I ever had to pick a single food to eat for a month.

I don’t eat microwaved potatoes on the way to class anymore, but I do eat a lot of potatoes. They make a delicious addition to a lot of meals. A lot of people say that to make a meal you just need to put a fried egg on it. I am pretty sure a potato can make anything a meal. Almost.

I present to you a very quick and transportable potato and egg combo. It is almost as quick as that microwaved potato that I used to make on an almost daily basis. A little longer than the microwave, but a lot more nutritionally dense and flavorful.

You can feel free to use whatever potatoes you want in this quiche. I personally like colorful food, so I chose to use a sweet potato and some tri-colored fingerling potatoes so that I could get some purple, orange, and white going. You can also feel free to leave the jalapeño out or throw in some cilantro to add some more flavor. A splash of half-and-half makes a lovely addition as well.


I used a cast iron pan, which makes the eggs cook really fast. If you don’t use a cast iron skillet, you will need at least 5 extra minutes while cooking it.

This recipe is the simplest form. It took me about 5 minutes of prep work, and the rest is just in the oven.You can eat it for breakfast, lunch, and/or dinner – I did eat it the whole thing for breakfast and lunch earlier this week. It is a great meal to make the night before and pack for lunch or take it for a quick breakfast to go.

Whenever you eat it, take a moment to appreciate the potato. It is a beautiful food.

Potato Medley Quiche

Servings: 2-4 servings


2 Tablespoons cultured or regular unsalted butter

1/2 large sweet potato, thinly sliced

2 cups fingerling potatoes, thinly sliced

1 jalapeño, diced

3 cloves garlic, minced

5 eggs

1/2 teaspoon of Himalayan salt

Cilantro for garnish (optional)


Turn the oven to 375 degrees.

Melt the butter in you cast-iron or another oven safe skillet.


Once melted line the pan with the sliced potatoes. Sprinkle the diced garlic and jalapeño over the top.


When the oven has heated up, put the pan into the oven and bake for 20 minutes.

While the potatoes are in the oven, whisk the eggs and salt together in a bowl. After 20 minutes, pour the eggs over the potatoes, and cook for 10 minutes.*

Remove the eggs from the oven.

Serve with cilantro.

*It only takes 10 minutes with a cast iron pan, but if you choose to make this in a pie pan, it will take longer.




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