Potato Crust Quiche
User Reviews
5
Potato Crust Quiche
Description
This Potato Crust Quiche uses Yukon Gold baby potatoes boiled with salt until tender, then pressed into a cast iron skillet to form the crust. The potatoes create a rustic, golden base that crisps around the edges while staying tender inside. Crispy bacon rendered in the pan adds both fat and smoky flavor, complemented by golden sautéed onions that provide sweetness and depth.
The filling consists of a sharp white cheddar or gruyere cheese, folded into a custard made from eggs, seasoned with salt, black pepper, smoked paprika, and nutmeg, then poured over the potato crust and bacon mixture. Baking the quiche sets the custard into a silky texture contrasting with the crispy potato crust and bacon bits. The finished dish offers a layered taste experience with smoky, savory, creamy, and earthy notes.
Potato Crust Quiche is suitable for brunch, lunch, or a light dinner and can be garnished with fresh parsley or chives for brightness. Its hearty composition satisfies with familiar ingredients prepared in an inventive way. It pairs well with a simple salad or steamed vegetables for a balanced meal.
Optional additions include goat or feta cheese, spinach, diced bell peppers, cubed ham, sautéed mushrooms, or fresh herbs for personalized variations. To avoid leakage, use a sturdy oven-safe pan like cast iron or ceramic rather than a springform pan. Press the potatoes firmly and salt the crust before baking to enhance flavor.
Ingredients
- 1 ½ lbs Yukon Gold potatoes scrubbed, baby
- 1 ½ Tbsp sea salt plus ¼ tsp for sprinkling, fine, for boiling potatoes
- 8 oz Bacon chopped into ½-inch pieces, 8 slices
- ½ yellow onion diced
- 1 cup cheese sharp white cheddar or gruyere, shredded, 4 oz
- 1 ½ cup half and half or equal parts whole milk and heavy cream
- 5 egg large
- ½ tsp salt fine sea salt
- ¼ tsp black pepper freshly ground
- ¼ tsp smoked paprika
- ⅛ tsp ground nutmeg
- 1 Tbsp parsley to garnish, optional, or chives
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
- Use a 10-inch cast iron or oven-safe pan with a solid bottom to prevent leaks; avoid springform pans.
- Optional add-ins include goat or feta cheese, fresh spinach, diced bell peppers, cubed cooked ham, sautéed mushrooms, or chopped fresh herbs.
- Press potatoes firmly into the pan and salt before baking to enhance crust flavor and texture.
- Garnish with parsley or chives before serving for a touch of freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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