Crispy Potato Crust Quiche with King Trumpet Mushrooms & Goat Cheese

Skip the pie crust and discover why this crispy Potato Crust Quiche deserves a place on your brunch table. Filled with wild mushrooms, creamy goat cheese, fresh herbs, and spinach, this elegant quiche is naturally gluten-free and perfect for breakfast, lunch, or a light dinner.

This recipe began the way so many of my favorites do, with a CSA box full of beautiful ingredients and a little curiosity. When king trumpet mushrooms and fresh eggs arrived in my kitchen together, I knew they deserved a recipe that let them shine.

WHY YOU'LL LOVE THIS POTATO CRUST QUICHE

The kind of meal you're proud to place in the center of the table. Golden potatoes bake into a crisp, flavorful crust that pairs beautifully with earthy king trumpet mushrooms, tangy goat cheese, and fresh herbs. Whether you're planning a relaxed weekend brunch or looking for an impressive meal to share, this Mushroom Goat Cheese Quiche celebrates simple, seasonal ingredients in a recipe that's both comforting and memorable.

INGREDIENTS FOR THIS POTATO CRUST QUICHE

One of my favorite parts of cooking is watching a handful of simple ingredients become something that feels a little special. This quiche is proof that fresh produce, good cheese, and humble potatoes can create a meal that's every bit as memorable as an elaborate one.

• Yukon Gold Potatoes: Yukon Gold potatoes bake into a naturally buttery, crisp crust without the need for traditional pastry. Their creamy texture and balanced starch content make them one of the best potatoes for a sturdy, flavorful quiche base. 
• Olive Oil Spray: A light coating of olive oil helps the potato crust brown evenly while preventing it from sticking to the pan. It also encourages beautiful caramelization on the potatoes without making the crust feel greasy.
• Kosher Salt: Salt enhances every layer of flavor, from the potatoes to the custard. It also helps bring out the earthy notes in the mushrooms and the tanginess of the goat cheese. 
• Eggs: Eggs create the rich, silky custard that holds the quiche together. They are an excellent source of high-quality protein and give the filling its tender structure. 
• Heavy Cream: Heavy cream creates a smooth, luxurious custard with a rich mouthfeel. The higher fat content helps prevent the filling from becoming rubbery as it bakes. 
• Black Pepper: Freshly ground black pepper adds gentle warmth and subtle spice without overpowering the other ingredients. Its earthy flavor complements mushrooms particularly well. 
• Red Chili Flakes: A pinch of red chili flakes adds a delicate background heat that brightens the creamy filling. The spice is subtle and balances the richness without making the quiche spicy. 
• King Trumpet Mushrooms: King trumpet mushrooms have a firm, meaty texture and a mild, savory flavor that deepens beautifully as they brown. Their sturdy stems hold their shape during cooking, making them an excellent choice for quiche, pastas, risottos, and other dishes where you want mushrooms with substance.
• Fresh Chives: Chives add a mild onion flavor and a burst of fresh color throughout the quiche. Their delicate flavor pairs beautifully with eggs, potatoes, and goat cheese. 
• Fresh Parsley: Parsley brightens the filling with fresh, herbaceous notes that balance the richness of the custard. It also adds a touch of vitamin C and vibrant green color. 
• Baby Spinach: Baby spinach wilts gently into the custard while adding freshness and texture. It contributes fiber, folate, and nutrients without overwhelming the other flavors. 
• Goat Cheese: Goat cheese melts into creamy pockets that add tangy richness to every bite. Its delicate flavor complements the earthy mushrooms and buttery potato crust, creating a silky, well-balanced filling.
• Feta Cheese: Feta adds bright, salty pops of flavor that balance the earthy mushrooms and buttery potato crust. Because it holds its shape as it bakes, each bite delivers a creamy, savory contrast to the rich custard.

HOW TO MAKE THIS POTATO CRUST QUICHE

Few kitchen transformations are as rewarding as watching humble potatoes become a crisp, golden crust. It's a simple reminder that extraordinary meals often begin with ordinary ingredients, thoughtfully prepared.

1. Boil the potatoes. Cut the potatoes in half and place them in a large pot of salted water. Bring to a boil and cook until fork tender, about 18 to 25 minutes.
2. Prepare the potatoes. Drain the potatoes and let them cool until they're comfortable to handle. Leave the skins on for a rustic crust, or peel them for a smoother finish.
3. Prepare the pan. Preheat the oven to 425°F (220°C). Lightly coat a springform pan with olive oil spray.
4. Build the crust. Press the peeled potatoes evenly across the bottom and up the sides of the pan. Use the bottom of a measuring cup or drinking glass to firmly compress the potatoes into an even crust.
5. Pre-bake the crust. Spray the potato crust lightly with olive oil and sprinkle with salt. Bake for 20 to 25 minutes, until lightly golden and beginning to crisp.
6. Cook the mushrooms. While the crust bakes, heat the butter or olive oil over medium heat. If using king trumpet mushrooms, brown the cut sides until deeply golden, then briefly cook the second side until just tender. For other mushroom varieties, sauté for about 5 minutes, until tender and lightly browned.
7. Layer the filling. Scatter the spinach, chives, parsley, and goat cheese over the baked potato crust. Spoon the sautéed mushrooms evenly across the top.
8. Mix the custard. Whisk together the eggs, heavy cream, salt, black pepper, and red chili flakes until smooth.
9. Fill the quiche. Slowly pour the egg mixture over the vegetables and cheese, allowing it to settle evenly throughout the crust.
10. Bake until set. Reduce the oven to 350°F (177°C). Return the quiche to the oven and bake for 55 to 60 minutes, until the edges are set and the center has just a slight wobble. It will continue to set as it rests.
11. Rest and serve. Let the quiche cool for 10 minutes before removing the springform ring. Finish with fresh chives and flaky sea salt before serving.

EXPERTISE FROM MY KITCHEN, WHY THIS POTATO CRUST QUICHE WORKS

Every recipe is an opportunity to learn a little more about how ingredients behave. One of my favorite parts of recipe development is discovering the small techniques that turn simple ingredients into consistently delicious results. This Potato Crust Quiche relies on a few key principles, understanding potato starch, managing moisture, and building a silky custard, that work together to create a crisp crust and a rich, flavorful filling.

Choose the Right Potato

Not all potatoes create the same crust. Yukon Gold potatoes are my first choice because their naturally buttery flavor and medium starch content create a crust that's crisp around the edges while staying creamy inside. They also hold together beautifully when pressed into the pan, making clean slices much easier to serve.

Russet potatoes are an excellent substitute if that's what you have available. Their higher starch content produces an even crispier crust, but it's also a little more delicate and can crumble more easily when serving. Either variety works beautifully, so use what you have with confidence.

Keep Moisture Under Control

A crisp crust depends on keeping excess moisture out of the filling. Fresh baby spinach can go directly into the quiche because it wilts naturally as the custard bakes, while the mushrooms benefit from a quick sauté to release much of their water before they ever reach the pan. Those two simple steps help the potato crust stay crisp instead of becoming soggy.

Build a Tender Custard

A great quiche should be silky, not rubbery. Heavy cream adds richness and enough fat to create a smooth, delicate texture, while baking until the center is just set prevents the eggs from overcooking. Letting the quiche rest for about 10 minutes before slicing allows the custard to finish setting, making each slice cleaner and more stable.

OTHER MUSHROOMS TO TRY

King trumpet mushrooms are my favorite choice for this quiche because of their hearty texture and rich, savory flavor, but don't let availability stop you from making it. Here are a few other mushrooms that work beautifully.

• Cremini Mushrooms: Earthy, widely available, and an excellent everyday substitute. 
• Shiitake Mushrooms: Rich, woodsy, and deeply savory. Remove the tough stems before slicing. 
• Oyster Mushrooms: Tender with a delicate, mild flavor that pairs beautifully with goat cheese. 
• Maitake Mushrooms: Also called hen of the woods, these feathery mushrooms develop wonderfully crisp edges when sautéed. 
• Chanterelle Mushrooms: Buttery and lightly fruity, making them a beautiful choice when they're in season. 

No matter which variety you choose, cook the mushrooms until they've released most of their moisture and begin to brown. That simple step concentrates their flavor and helps keep the potato crust crisp.

WHEN THIS RECIPE SHINES

Cooler weather has a way of bringing people back around the table, and this Potato Crust Quiche fits that season beautifully. Earthy mushrooms, hearty potatoes, and fresh herbs make it equally welcome for a cozy weekend brunch, holiday breakfast, light lunch, or simple supper.

While it's especially at home during fall and winter, this recipe is just as delicious in early spring when fresh herbs and tender spinach begin filling gardens and farmers markets again.

Season:
Fall, Winter, Spring

Months:
September, October, November, December, January, February, March, April

HARVEST FACTS

Every harvest has its season, and understanding when ingredients naturally reach their peak helps you cook with the freshest flavors available.

Potatoes are harvested from late summer through fall and store remarkably well for months in cool, dark conditions. That's why they're one of the few vegetables you can enjoy at excellent quality throughout winter without sacrificing flavor or texture.

King trumpet mushrooms deserve their own moment because they're not nearly as familiar to home cooks as oyster mushrooms. Readers may not realize they're wonderfully meaty, hold their shape beautifully during cooking, and develop a rich, savory flavor when browned. That makes them an ideal choice for a quiche.

Spinach flourishes during cool weather and develops its sweetest, most tender leaves in spring and fall. As temperatures climb, spinach begins to bolt, producing smaller, tougher leaves with a noticeably more bitter flavor.

Chives and parsley are among the first herbs to awaken each spring and continue producing through summer with regular harvesting. Frequent cutting encourages fresh, tender growth and keeps plants productive throughout the season.

KEEP YOUR HARVEST KITCHEN COOKING WITH ME

One of my favorite things about cooking with the seasons is that one beautiful ingredient always seems to lead to another. If this Potato Crust Quiche found its way to your table, don't stop there. Toss together my BLT Corn Salad with Warm Bacon Shallot Vinaigrette while sweet corn and tomatoes are overflowing at the market, or gather a platter of Summer Tomato Carpaccio with Basil Vinaigrette for an easy dinner with crusty bread. If you have a little goat cheese left, spread it onto warm toast with my Herbed Goat Cheese Spread or brighten another meal with my Basil Vinaigrette, two simple recipes you'll find yourself reaching for again and again.

The harvest is always changing, and that's one of my favorite reasons to keep cooking. Every season offers new ingredients to discover, new farmers to celebrate, and new kitchen lessons to share. I hope you'll come back often so we can continue honoring the harvest, building confidence in the kitchen, and finding joy in every season together.

FEATURED FARMER: INTERMOUNTAIN GOURMET MUSHROOMS

One of my favorite parts of my Tagge's CSA is that it nudges me toward recipes I never planned to make. This quiche began with beautiful king trumpet mushrooms and fresh eggs tucked inside my weekly box, then a handful of potatoes and herbs brought everything together into a meal we'll be making again and again. It's a wonderful reminder that sometimes the best recipes don't begin with a grocery list. They begin by trusting the harvest. 

This week's harvest led me to Intermountain Gourmet Mushrooms in Ogden, Utah, where the team has been growing gourmet mushrooms since 2015. Each week they carefully cultivate more than a thousand pounds of oyster, lion's mane, shiitake, maitake, king trumpet, and other specialty mushrooms, with most of their harvest staying within about 50 miles of the farm. That means many Utah families and restaurants enjoy mushrooms harvested just days, or even hours, before they reach the table. 

Mushrooms ask us to slow down and appreciate a different kind of farming. They aren't grown under open skies but in carefully managed environments where humidity, temperature, fresh air, and timing all work together to produce beautiful clusters bursting with flavor. It's patient, hands-on work that often goes unseen, yet every mushroom in this quiche is the result of that quiet dedication.

The next time you cook with fresh mushrooms, I hope you'll think about the growers who made that meal possible. Behind every harvest are caring hands, and those stories deserve to be celebrated just as much as the recipes they inspire.

EQUIPMENT NEEDED

• 9-inch Springform Pan: Makes it easy to release the quiche while keeping the potato crust intact. 
• Large Skillet: Browns the king trumpet mushrooms and cooks away excess moisture before adding them to the filling. 
• Large Mixing Bowl: Holds the potatoes while you season and press them into the crust. 
• Medium Mixing Bowl: Whisks together the eggs, cream, herbs, and seasonings into a smooth custard. 
• Whisk: Blends the custard until silky and well combined. 
• Chef's Knife: Slices the king trumpet mushrooms and chops the fresh herbs. 
• Cutting Board: Provides a sturdy surface for preparing vegetables and herbs. 
• Measuring Cups and Spoons: Ensures consistent results every time you make the recipe. 
• Olive Oil Spray: Helps the potato crust brown evenly and release cleanly from the pan. 
• Silicone Spatula: Gently folds the filling together and transfers every bit of the custard into the crust. 
• Cooling Rack: Allows the quiche to rest after baking so it slices cleanly.

Print Pin

Crispy Potato Crust Quiche with King Trumpet Mushrooms & Goat Cheese

Crispy Potato Crust Quiche with King Trumpet Mushrooms and Goat Cheese is a savory, gluten-free meal that's equally at home for breakfast, brunch, lunch, or dinner. A golden potato crust surrounds a creamy egg custard filled with caramelized mushrooms, tangy goat cheese, and fresh herbs for a recipe that's comforting enough for everyday meals and elegant enough for entertaining.

Course Breakfast, Brunch, Dinner, Main Dish

Cuisine American, American Farm-to-Table, Vegetarian

Keyword Mushroom Goat Cheese Quiche, Potato Crust Quiche

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Cooling and Resting 20 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8

Calories 361kcal

Ingredients

The Potato Crust

• 6 medium Yukon Gold potatoes (900 g) about 2 pounds
• Olive oil spray
• 1 teaspoon kosher salt (5 g)

The Quiche

• 8 large eggs (400 g)
• 1 ½ cups heavy cream (360 ml)
• 1 teaspoon kosher salt (5 g)
• ¼ teaspoon freshly ground black pepper (0.5 g)
• ½ teaspoon red chili flakes (0.5 g)
• 8 ounces King Trumpet Mushrooms (225 g) sliced
• 1 bunch fresh chives (25 g) chopped
• 4 sprigs fresh parsley (10 g) chopped
• 2 cups baby spinach (60 g)
• 3 oz goat cheese (85 g) or feta, crumbled

Instructions

• Boil the potatoes. Cut the potatoes in half and place them in a large pot of salted water. Bring to a boil and cook until fork tender, about 20 minutes.
  6 medium Yukon Gold potatoes
• Prepare the potatoes. Drain the potatoes and let them cool until they're comfortable to handle. Leave the skins on for a rustic crust, or peel them for a smoother finish.
• Prepare the pan. Preheat the oven to 425°F (220°C). Lightly coat a springform pan with olive oil spray.
• Build the crust. Press the peeled potatoes evenly across the bottom and up the sides of the pan. Use the bottom of a measuring cup or drinking glass to firmly compress the potatoes into an even crust.
• Pre-bake the crust. Spray the potato crust lightly with olive oil and sprinkle with salt. Bake for 20 to 25 minutes, until lightly golden and beginning to crisp.
  1 teaspoon kosher salt, Olive oil spray
• Cook the mushrooms. While the crust bakes, heat the butter or olive oil over medium heat. If using king trumpet mushrooms, brown the cut sides until deeply golden, then briefly cook the second side until just tender. For other mushroom varieties, sauté for about 5 minutes, until tender and lightly browned.
  8 ounces King Trumpet Mushrooms
• Layer the filling. Scatter the spinach, chives, parsley, and goat cheese over the baked potato crust. Spoon the sautéed mushrooms evenly across the top.
  1 bunch fresh chives, 4 sprigs fresh parsley, 2 cups baby spinach, 3 oz goat cheese
• Mix the custard. Whisk together the eggs, heavy cream, salt, black pepper, and red chili flakes until smooth.
  8 large eggs, 1 ½ cups heavy cream, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon red chili flakes
• Fill the quiche. Slowly pour the egg mixture over the vegetables and cheese, allowing it to settle evenly throughout the crust.
• Bake until set. Reduce the oven to 350°F (177°C). Return the quiche to the oven and bake for 55 to 60 minutes, until the edges are set and the center has just a slight wobble. It will continue to set as it rests.
• Rest and serve. Let the quiche cool for 10 minutes before removing the springform ring. Finish with fresh chives and flaky sea salt before serving.

The Quiche

Notes

Nutrition

Calories: 361kcal | Carbohydrates: 26g | Protein: 13g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 241mg | Sodium: 725mg | Potassium: 819mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1857IU | Vitamin C: 28mg | Calcium: 98mg | Iron: 3mg

DIETARY CONSIDERATIONS

The dietary categories below are provided as a quick reference to help you determine whether this recipe may fit your dietary preferences. They are intended as a helpful guide, not as medical or nutritional advice. Individual ingredients and brands can vary, so always check product labels if you have food allergies, sensitivities, or specific dietary needs.

• DF (Dairy Free): No. This recipe contains heavy cream and goat cheese. 
• EF (Egg Free): No. Eggs are the foundation of the quiche filling. 
• GF (Gluten-free): YES. This recipe uses a naturally gluten-free potato crust. 
• NF (Nut Free): YES. No nuts or nut-based ingredients are included. 
• PB (Plant Based): No. It contains eggs and dairy. 
• SF (Sugar Free): YES. No added sugars are used. 
• VE (Vegetarian): YES. This recipe contains no meat, poultry, or seafood. 
• VG (Vegan): No. It contains eggs, heavy cream, and goat cheese. 
• Paleo: No. Dairy is not Paleo compliant. 
• Keto: No. Potatoes are too high in carbohydrates for a ketogenic diet. 
• Whole30: No. Potatoes are allowed, but the dairy makes this recipe incompatible with Whole30.