Spring Vegetable Quiche with New Potatoes, Rocket, and Cheddar
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant spring vegetable quiche offers a delightful twist on a classic vegetarian bake by swapping traditional pastry for a golden, crunchy potato crust. The combination of peppery baby rocket, sweet red peppers, and sharp cheddar creates a deeply savoury flavour that celebrates the fresh produce of the season. Including crushed crisps in the base adds a surprising depth of flavour and a satisfying texture that pairs perfectly with the tender new potatoes tucked inside.
Ideal for a weekend brunch or a light midweek supper, this hearty dish is both satisfying and simple to prepare. The potato-based crust makes it a standout centrepiece for any spring gathering or family meal. Serve generous wedges warm or at room temperature alongside a crisp, lemony green salad to balance the richness of the melted cheese and cream.
Ingredients for Spring Vegetable Quiche with New Potatoes, Rocket, and Cheddar
450g shredded uncooked Idaho potatoes
160g crushed crisps
1 tablespoon onion powder
2 tablespoons melted butter
2 eggs, beaten
130g plain flour
Butter for greasing the pie pan
230g new potatoes, cut into 1/4-inch dice
150g coarsely cracked crisps
1 cup coarsely chopped baby rocket
1 cup chopped spring onions, whites only
80g finely chopped red pepper
230g shredded sharp cheddar
6 large eggs, beaten
40g half-and-half
1/4 teaspoons salt
1/2 teaspoons freshly ground black pepper
A 10-inch pie pan
How to make Spring Vegetable Quiche with New Potatoes, Rocket, and Cheddar
Preheat the oven to 204°C.
Make the crust. Combine all of the ingredients for the crust in a large bowl, and stir to mix thoroughly, until you have a dough that will hold together in the pie pan. Press the dough into a lightly greased 10-inch pie plate, evenly coating the bottom and sides. Bake until browned, 30 to 40 minutes.
Meanwhile, make the filling. Combine the ingredients for the filling in a large mixing bowl, and stir to thoroughly incorporate. When the crust is ready, pour in the filling and return to the oven. Bake until the centre sets (a knife inserted will come out dry), about 1 hour. If the sides of the crust start to burn, cover the quiche loosely with foil.
Let sit for 15 to 20 minutes at room temperature to set. Serve sliced into wedges, with some lemony bitter greens alongside.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors

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