Mediterranean Potato Crust Quiche with Spinach, Feta & Tomatoes

By Diana Layton · 2026-10-16

Rated 5 out of 5 from 1 rating

This Mediterranean Potato Crust Quiche is a delicious, nourishing twist on a classic quiche, made with a golden smashed baby potato crust instead of traditional pastry. Filled with fluffy eggs, creamy feta, fresh spinach, juicy tomatoes, Kalamata olives and fragrant basil, it's packed with Mediterranean flavours and wholesome ingredients. Naturally gluten-free, rich in protein and full of colourful vegetables, it's perfect for a healthy lunch, light dinner or meal prep. Serve warm with a fresh green salad, or enjoy cold the next day.

Ingredients

• 500g baby potatoes
• 1 tbsp extra virgin olive oil
• ½ tsp dried oregano
• Salt and freshly cracked black pepper
• 6 large eggs
• 100ml milk of your choice
• 100g feta, crumbled
• generous handful baby spinach, roughly chopped
• 150g cherry tomatoes, halved
• 50g Kalamata olives, pitted and sliced
• Small handful fresh basil, chopped
• ½ tsp dried oregano
• Salt and freshly cracked black pepper, to taste

Method

1. Cook the potatoes. Place the baby potatoes in a large saucepan of salted water. Bring to the boil and cook for 18-20 minutes, until fork-tender. Drain well and allow to steam-dry for a few minutes.
2. Prepare the potato crust. Preheat the oven to 200°C fan. Lightly grease a 23cm quiche tin or ovenproof dish. Arrange the warm potatoes evenly across the base, then use the bottom of a glass or potato masher to smash them firmly into an even layer, pressing them up the sides to form a crust.
3. Pre-bake the crust. Brush with olive oil and season with oregano, salt and black pepper. Bake for about 20 minutes, until golden around the edges and lightly crisp.
4. Prepare the filling. Meanwhile, whisk together the eggs, milk, oregano and black pepper in a large bowl. Stir in the chopped spinach, crumbled feta, fresh basil and sliced olives.
5. Assemble the quiche. Reduce the oven temperature to 180°C fan. Pour the egg mixture evenly over the potato crust and arrange the halved cherry tomatoes on top.
6. Bake. Return to the oven for 25-30 minutes, or until the filling is set in the centre and lightly golden on top. Allow a little extra time if needed.
7. Rest and serve. Leave the quiche to rest for 10 minutes before slicing. Finish with extra fresh basil and serve warm or at room temperature.