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:
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
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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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.
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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.
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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!
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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.
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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.
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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.
- Goat or feta cheese
- Fresh spinach
- Diced bell peppers
- Cooked cubed ham
- Sautéed mushrooms
- Chopped fresh herbs such as parsley or basil
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.Â
458kcal Calories25g Carbs18g Protein32g Fat
Nutrition Facts
Potato Crust Quiche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
