Servings
Font
Back
0 from 30 votes

Potato Crust Quiche

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.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings: 6 slices
Calories: 458 kcal
Course: Breakfast
Cuisine: French

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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

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

% 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.