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.
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
Optional Add-Ins:
- Goat or feta cheese
- Fresh spinach
- Diced bell peppers
- Cooked cubed ham
- Sautéed mushrooms
- Chopped fresh herbs such as parsley or basil
Nutrition Facts
Potato Crust Quiche
Serving Size
1 slice
Amount per Serving
Calories
458
% Daily Value*
Fat
32
g
49
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
11
g
Cholesterol
201
mg
67
%
Sodium
2408
mg
105
%
Potassium
718
mg
21
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
715
IU
14
%
Vitamin C
24
mg
29
%
Calcium
239
mg
24
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
