This potato-crusted trumpet mushroom quiche swaps traditional pastry for a golden, savory crust made from thinly sliced russet potatoes and zucchini. Tender trumpet mushrooms bring a rich, earthy flavor, while eggs, sour cream, and provolone create a creamy, fluffy filling. Baked until lightly golden, this crustless-style quiche is a satisfying way to turn simple vegetables into a hearty meal.

Featured Standouts

Russet Potato

Russet potatoes create the foundation of this quiche, replacing traditional pastry with a savory vegetable crust. Their high starch content helps the thin slices soften and bind together as they cook, while the uncovered cooking stage encourages the bottom to develop golden, crisp edges.

Russets have a mild, earthy flavor that complements the richness of the eggs and mushrooms without overpowering the other ingredients. As the potato slices overlap and settle into the skillet, they create a rustic crust with a tender center and lightly browned exterior that holds each slice together.

Zucchini

Zucchini brings a delicate sweetness, subtle , and tender texture to the potato crust. Its soft green flesh adds visual contrast against the pale potatoes and golden egg filling, making the finished quiche look as appealing as it tastes.

Zucchini also helps keep the crust tender rather than overly dense, balancing the starchiness of the russet potato. Because zucchini naturally contains a significant amount of water, cooking it uncovered until the excess moisture evaporates is essential. This step allows the vegetables to brown instead of steam, helping the crust hold together without becoming watery.

Trumpet Mushrooms

Trumpet mushrooms provide the deep, earthy, savory flavor that gives this quiche its character. Their naturally firm, meaty texture makes them a satisfying alternative to softer mushroom varieties, while their long shape creates attractive slices that can be arranged across the vegetable crust.

Browning the mushrooms in butter before adding them to the quiche develops golden edges and concentrates their flavor, bringing out their rich, almost roasted taste. They also provide a pleasant contrast to the tender potatoes, soft zucchini, and delicate egg filling. Each slice gets a little mushroom flavor without requiring a heavy sauce or complicated seasoning.

Eggs

Eggs transform the cooked vegetables into a cohesive quiche by setting into a tender, savory custard during baking. They provide structure, protein, and a rich, familiar flavor that pairs naturally with mushrooms and potatoes.

As the eggs bake, they hold the filling together while creating a soft interior that contrasts with the browned vegetable crust. Whisking the eggs thoroughly helps distribute the yolks and whites evenly, while incorporating the sour cream creates a smoother mixture.

The small amount of baking powder helps introduce some lift, giving the filling a lighter texture. Once baked, the eggs should be fully set in the center while remaining tender rather than dry or rubbery.

Sour Cream

Sour cream adds creamy richness and a subtle tang that balances the earthy mushrooms and naturally sweet zucchini. Its thick consistency blends into the eggs, helping create a softer, more delicate filling than eggs alone.

The gentle acidity also adds another layer of flavor, keeping the quiche from tasting flat or overly rich. As the mixture bakes, the sour cream contributes to a tender texture that complements the firmer potato crust and browned mushroom slices.

TIPS & TRICKS FOR THE BEST POTATO-CRUSTED TRUMPET MUSHROOM QUICHE

Slice the Vegetables Thinly

Cut the potatoes and zucchini into thin, even slices so they cook at a similar rate. A mandoline can help create consistent slices, but a sharp knife works just as well.

Remove Excess Moisture

Cook the potato and zucchini mixture uncovered after the initial covered cooking period. Allowing excess water to evaporate is essential for a crust that browns instead of steaming.

Let the Mushrooms Brown

Give the trumpet mushrooms enough room and time to develop golden edges. Browning adds concentrated, savory flavor that would be lost if the mushrooms were added raw to the egg mixture.

Build an Even Crust

Spread the cooked potatoes and zucchini across the bottom of the cast-iron skillet, gently pressing them into an even layer. Small broken pieces are perfectly fine because they help fill gaps and create a more cohesive base.

Whisk the Eggs Until Frothy

Whisk the eggs, sour cream, salt, and pepper until combined, then incorporate the baking powder. A frothy mixture helps create a lighter texture when baked.

Check the Center Before Serving

Bake until the eggs are fully set in the center and lightly golden on top. If you use a food thermometer, the center should reach 160°F for food safety. Rest the quiche for five minutes before slicing to help the filling settle.

Inclusive Adaptions

For Limited Hand Mobility or Dexterity

Use a mandoline with a protective hand guard or purchase pre-sliced vegetables to reduce knife work. A nonslip cutting board, lightweight mixing bowl, and easy-grip whisk can make preparation more manageable. Keep the hot cast-iron skillet in place while assembling the quiche to minimize lifting.

For Dairy Sensitivity

Replace the sour cream with an unsweetened, unflavored dairy-free sour cream alternative. Omit the provolone or use a dairy-free shredded cheese that melts well. Check product labels for milk ingredients and cross-contact warnings if the sensitivity involves a milk allergy.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast-Iron Skillet

Cutting Board

Sharp Knife or Mandoline

Large Bowl

Colander

Measuring Spoons

Measuring Cup

Whisk

Mixing Bowl

Oven Mitts

Kitchen Thermometer

SIMILAR INGREDIENTS TO

Mushroom & Sausage Egg Cups

Bacon & Cheese Egg Cups

Black Bean & Egg Cups

ENJOY THIS RECIPE WITH

Jalapeño Sweet Heat Iced Tea 

Hot Honey Creamed Corn 

Smoked Guacamole

Recipe

Marissa Bolden

Potato-Crusted Trumpet Mushroom Quiche

This potato-crusted trumpet mushroom quiche swaps traditional pastry for a golden, savory crust made from thinly sliced russet potatoes and zucchini. Tender trumpet mushrooms bring a rich, earthy flavor, while eggs, sour cream, and provolone create a creamy, fluffy filling. Baked until lightly golden, this crustless-style quiche is a satisfying way to turn simple vegetables into a hearty meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8

Ingredients Equipment Method

Ingredients

  

• 1 tablespoon vegetable oil plus 1 tablespoon for cooking the vegetables
• 1 tablespoon butter
• 1 medium zucchini thinly sliced lengthwise
• 1 small russet potato thinly sliced lengthwise
• 1 teaspoon salt for the vegetables plus 1 teaspoon for the egg mixture
• 2 ounces water
• 8 large eggs
• 1/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon black pepper
• 1/4 cup shredded provolone cheese optional
• 3 medium trumpet mushrooms thinly sliced lengthwise

Equipment

• Cast iron skillet
• Cutting Board
• Sharp Knife or Mandoline
• Large bowl
• Measuring spoons
• Measuring Cup
• Whisk
• Mixing bowl
• Oven Mitts

Method

 

1. Prepare the Vegetables
2. Thinly slice the potato and zucchini lengthwise. Place both vegetables in a bowl of cold water and let them soak for five minutes to loosen any remaining dirt and slow oxidation. Drain and pat dry before cooking.
3. Brown the Trumpet Mushrooms
4. Preheat the oven to 350°F.
5. Lightly coat the bottom and sides of a cast-iron skillet with the first tablespoon of vegetable oil.
6. Add the butter to the skillet over medium heat. Add the sliced trumpet mushrooms and cook for about three minutes, turning as needed, until golden edges begin to form. Season with a small pinch of salt, remove the mushrooms from the skillet, and set aside.
7. Cook the Potato and Zucchini Crust
8. Add the remaining tablespoon of vegetable oil to the same skillet. Arrange the potato and zucchini slices across the bottom, then add the water and the vegetable salt.
9. Cover and cook over medium heat for about 10 minutes, or until the potatoes begin to soften.
10. Remove the lid and increase the heat slightly. Continue cooking for about 10 minutes, moving the vegetables around as needed to evaporate the remaining moisture and encourage browning.
11. As the vegetables soften, some slices may break apart. This is fine. Spread the mixture evenly across the bottom of the skillet, gently pressing it into a cohesive crust with an even layer and no large gaps.
12. Prepare the Egg Mixture
13. In a mixing bowl, whisk the eggs with the sour cream, remaining salt, and black pepper until well combined. Add the baking powder and whisk again until the mixture is slightly frothy.
14. Assemble the Quiche
15. Once the potato and zucchini mixture is no longer watery, sprinkle the optional provolone over the crust and allow it to begin melting.
16. Arrange the browned trumpet mushrooms evenly over the vegetable base. Slowly pour the egg mixture into the skillet, distributing it around the mushrooms.
17. Bake and Rest
18. Transfer the skillet to the preheated 350°F oven. Bake for approximately 20 minutes, or until the eggs are fully set in the center and the top is lightly golden. Confirm that the center reaches 160°F with a food thermometer.
19. Remove the skillet from the oven and let the quiche rest for five minutes before cutting into slices. Serve warm.

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