Our Potato Crusted Quiche recipe swaps the traditional quiche dough crust with a potato crust, creating a delicious, gluten-free alternative.
The potato crust not only makes it easier to prepare than a classic pie crust, but it also cuts the cooking time in half (no pre-baking of the crust required)! Plus, leftovers reheat beautifully.
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We love eggs in any form in this house, from perfect boiled eggs, and scrambled eggs, to omelettes. If you are a fan of eggs, this Potato Crust Quiche is a must-try! You will be surprised at how easy it is to pull off on a holiday or weekend morning, without waking up at the crack of dawn to prepare. Let’s get cracking…
Potato-Crusted Quiche Recipe
One year, I thought it would be a great idea to make our Quiche Lorraine for Christmas morning. It turned out to be a disaster. Don’t get me wrong, the recipe itself worked perfectly, but I didn’t plan properly, and my timing was way off. I also made the mistake of promising my kids we’d open presents after breakfast. Needless to say, no one was happy with me that morning. By the time the pie crust was made, pre-baked, and then filled and baked again, everyone was hangry.
This recipe, however, is a game-changer. It’s much easier to prep—while you’re boiling the potatoes, you can prepare the filling. Then, just pop it in the oven! No need to pre-bake the crust, making it a smoother, stress-free option for a holiday breakfast.
Ingredients for Quiche with Potato Crust
The key to making a great potato crust quiche is creating a crisp, flavorful potato base, and creating a rich, custard-like filling that holds everything together.
- Baby Yukon Gold Potatoes – Their creamy texture and mild flavor provide a tender, (gluten-free!) crust for the quiche filling.
- Bacon – Adds a smoky, savory flavor and a bit of crunch and makes for a lovely garnish.
- Yellow Onion – Adds a sweet, caramelized taste
- Cheese – you can use sharp white cheddar or gruyere (or your preferred cheese).
- Half and Half – Using half and half, or equal parts whole milk and heavy cream, adds just the right richness.
- Eggs – Serve as the main binding agent, giving the quiche its structure and a rich, custardy texture.
- Paprika – Adds a subtle smokiness.
- Nutmeg – Gives a warm, nutty undertone to the quiche filling and elevates the savory flavors.
Optional Add-Ins
Here are some delicious add-in ideas to mix into your eggs and customize your quiche to suit your preferences:
- Goat or feta cheese
- Fresh spinach
- Diced bell peppers
- Diced leftover baked ham
- Sautéed mushrooms
- Chopped fresh herbs such as parsley or basil
How to Make Potato Crust Quiche
- Boil the Potatoes – 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 fork-tender, about 20-30 minutes. Drain well and set aside.
- Sauté Bacon and Onions – 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.
- Make the Potato Crust – 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.
- Prepare the Egg Mixture – 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.
- Assemble the Quiche – Stir in the cheese, onion, and most of the chopped bacon (set some aside for garnish). Pour the filling into the potato crust.
- Bake and Serve – 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.
What is the Best Dish to Use to Bake a Potato Crust Quiche?
I’m always considering the dish factor (i.e., reducing the amount of dishes I have to wash). I love how this 10-inch cast iron skillet can be used for cooking the bacon and onions, and it transitions easily from stovetop to oven. As long as it is well-seasoned, the quiche will slice and serve easily, and you won’t have any issues with sticking.
You can also use a 10-inch pie pan with a sturdy bottom or a ceramic quiche dish. DO NOT use a springform pan. I tried that, and it leaked all over the place.
What to Serve With Quiche
Serving these sides alongside quiche creates a delicious meal that’s perfect for breakfast, brunch, or even lunch:
- Breads, like our famous Sourdough Bread or Croissants
- Roasted Veggies – try Roasted Cauliflower, or Roasted Broccoli
- Soup – try Tomato Soup, Butternut Squash Soup or French Onion Soup
- Salad, try our Arugula Salad, Pear Salad or Strawberry Salad
Make-Ahead
- To Refrigerate: Allow quiche to fully cool, and cover tightly with plastic wrap. Refrigerate for up to 3 days.
- To Reheat: Place in the air fryer at 300°F for 6-8 minutes or until it is warmed through. Reheat in the oven at 350˚F for 15-20 minutes covered with foil, or microwave for 1-2 minutes on medium power.
This recipe offers a delicious gluten-free twist on quiche, featuring a crispy, golden-brown smashed potato crust that perfectly holds the creamy egg custard filling. Breakfast has never felt so elegant.
More Special Occasion Breakfasts
If you love this Potato Crusted Quiche recipe, then you won’t want to miss these other breakfast recipes that are perfect for special occasions. These dishes are sure to impress family and friends, making holidays or weekend brunches memorable!
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Potato Crust Quiche
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
- 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
- Goat or feta cheese
- Fresh spinach
- Diced bell peppers
- Cooked cubed ham
- Sautéed mushrooms
- Chopped fresh herbs such as parsley or basil
Nutrition Per Serving
Filed Under
Trying to make a bigger serving of this all at once, would this all cook evenly in a large rectangle ceramic dish? Possibly just a longer cook time?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Great recipe! Thanks for posting. I have been making quiche using homemade hashbrowns/shredded potatoes, but that requires a lot of work and prep… So this seems like a much simpler alternative!
Does the crust come out firm and crunchy or is it more soft and similar to the texture of the actual quiche egg mixture? Jw if I should bake the crust first before adding the filling if I’m making the recipe for meal prep & to last multiple days…
I’d appreciate your insight! Tysm!
Hi Kim, the crust is softer since potatoes are softer than an actual crust. It gets a little crisp at the edges but otherwise, it’s a softer crust.
Sounds delicious but, in a real time pinch, could you use instant potatoes?
Hi Sandra! I don’t know how that will work out. It would likely require some modifications to help bind it.