Potato Crust Quiche
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5.0
30 reviews
Excellent
Potato Crust Quiche
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Our Potato Crusted Quiche replaces traditional dough with smashed potatoes for a tasty, gluten-free option that's easy to make and perfect for holiday breakfasts and special occasion brunches.
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Ingredients
- 1 ½ lbs baby Yukon Gold potatoes scrubbed
- 1 ½ Tbsp fine sea salt for boiling potatoes plus ¼ tsp for sprinkling
- 8 oz (8 slices) bacon chopped into ½-inch pieces
- ½ yellow onion diced
- 1 cup (4 oz) shredded cheese (sharp white cheddar or gruyere)
- 1 ½ cup half and half or equal parts whole milk and heavy cream
- 5 large eggs
- ½ tsp fine sea salt
- ¼ tsp black pepper freshly ground
- ¼ tsp smoked paprika
- ⅛ tsp ground nutmeg
- 1 Tbsp parsley or chives to garnish, optional
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Instructions
- Preheat the oven to 400°F. Add the potatoes and enough water to cover them by 1 inch. Bring to a boil, then add 1 ½ Tbsp salt. Reduce heat to medium and cook at a medium boil until the potatoes are fork-tender, about 20-30 minutes, depending on the size of the potatoes. Drain well and set aside.
- While the potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add the chopped bacon. Cook until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and set aside. Add the diced onions to the bacon fat and sauté, stirring often, until the onions are golden. Turn off the heat and transfer the onions to the plate with the bacon.
- Add the potatoes to the cast iron skillet over the bacon grease in a single layer. Sprinkle with ¼ tsp salt. The salt is needed here to make the crust tasty, so don’t skip it!
- Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and about 1 inch up the sides of the pan, closing any gaps to form a complete crust.
- In a large bowl, whisk the eggs. Then, add the half and half, ½ tsp fine sea salt, pepper, paprika, and nutmeg. Whisk vigorously for a minute to incorporate some air into the mixture.
- Stir in the cheese, onion, and most of the chopped bacon (set some aside for garnish). Pour the filling into the potato crust. Bake at 400°F for about 25-30 minutes, or until the filling is set (it shouldn’t jiggle when you jolt the pan) and reaches an internal temperature of 160°F. Let cool on a wire rack for 15 minutes. Garnish with the remaining bacon and parsley or chives, if desired.
Notes
- Optional Add-Ins:
- Goat or feta cheese
- Prepare Potato Crust Quiche in a 10-inch cast iron skillet or use a 10-inch pie pan with a sturdy bottom or ceramic quiche dish. Please do not use a springform pan because it leaks.
- Goat or feta cheese
- Fresh spinach
- Diced bell peppers
- Cooked cubed ham
- Sautéed mushrooms
- Chopped fresh herbs such as parsley or basil
Nutrition Information
Show Details
Serving
1slice
Calories
458kcal
(23%)
Carbs
25g
Protein
18g
(36%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
201mg
(67%)
Sodium
2408mg
(100%)
Potassium
718mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
715IU
(14%)
Vitamin C
24mg
(27%)
Calcium
239mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 458kcal | 23% |
| Carbs | 25g | |
| Protein | 18g | 36% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 201mg | 67% |
| Sodium | 2408mg | 100% |
| Potassium | 718mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 239mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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