Name: Potato Crust Quiche Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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 Gruyère); 1 ½ cups half and half (or equal parts whole milk and heavy cream); 5 large eggs; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; ¼ tsp smoked paprika; ⅛ tsp ground nutmeg; 1 Tbsp parsley or chives, to garnish (optional)

This Potato Crust Quiche is a game-changer for breakfast, brunch, or dinner. Instead of a traditional pastry crust, this quiche features a crispy and tender potato crust that perfectly complements the rich, cheesy filling. Packed with flavorful ingredients like smoky bacon, sharp cheddar, and creamy half-and-half, this savory quiche is a crowd-pleaser. It’s naturally gluten-free, making it a great option for those with dietary restrictions. The addition of fresh herbs, spices, and a crispy potato crust makes it the perfect choice for any occasion. Whether you’re hosting a brunch or looking for a quick weeknight dinner, this bacon and cheese quiche will satisfy your cravings

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 Gruyère)
1 ½ cups half and half (or equal parts whole milk and heavy cream)
5 large eggs
½ tsp fine sea salt
¼ tsp freshly ground black pepper
¼ tsp smoked paprika
⅛ tsp ground nutmeg
1 Tbsp parsley or chives, to garnish (optional)

Instructions

Prepare the Potato Crust: Preheat the oven to 400°F. Add the scrubbed baby Yukon gold potatoes to a pot with enough water to cover them by 1 inch. Bring the water to a boil and then add 1 ½ Tbsp salt. Lower the heat to medium and simmer the potatoes until fork-tender, about 20-30 minutes. Drain and set aside.
Cook the Bacon and Onion: While the potatoes are boiling, heat a 10-inch cast iron skillet (or another heavy, oven-safe pan) over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside. Add the diced onion to the bacon fat and sauté until golden and soft, about 5 minutes. Remove the onion and set aside with the bacon.
Form the Potato Crust: Arrange the boiled Yukon gold potatoes in the bottom of the cast iron skillet, pressing them firmly with the bottom of a glass or measuring cup. Spread the potatoes in an even layer and press them up the sides of the skillet to form the crust. Sprinkle with ¼ tsp salt for added flavor.
Prepare the Egg Mixture: In a large bowl, whisk the eggs together. Add the half and half (or milk and cream), ½ tsp salt, black pepper, smoked paprika, and nutmeg. Whisk until smooth, incorporating air into the mixture.
Assemble the Quiche: Stir in the shredded cheese, cooked onions, and most of the bacon (save some bacon for garnish). Pour the mixture into the potato crust.
Bake: Place the skillet in the preheated oven and bake for 25-30 minutes, or until the filling is set and the internal temperature reaches 160°F. The quiche should not jiggle when shaken. Remove from the oven and let cool for 15 minutes.
Garnish and Serve: Top with the reserved bacon and fresh parsley or chives, if desired. Slice and serve warm.

Why You’ll Love This Recipe

This potato crust quiche is a fantastic twist on the classic quiche, replacing the traditional pastry crust with a savory potato base that’s crispy on the edges and tender in the middle. The creamy, cheesy filling and smoky bacon provide rich, comforting flavors, while the herbs and spices give it a unique depth. It’s the perfect dish for brunch, a cozy dinner, or special gatherings. Plus, it’s naturally gluten-free, making it a great option for guests with dietary restrictions.

Tips, Variations, and Substitutions

Cheese: You can use any cheese you like, such as mozzarella, Swiss, or a blend of cheeses.
Vegetarian Option: Omit the bacon and use sautéed mushrooms or spinach for a vegetarian version.
Add Veggies: Try adding roasted bell peppers, spinach, or zucchini to the egg mixture for more flavor and texture.
Dairy-Free Option: Use a dairy-free cheese and substitute the half and half with coconut milk or almond milk.
Crispy Potato Crust: If you prefer an extra crispy potato crust, you can pre-bake the potato crust for 10-15 minutes before adding the egg mixture.

FAQs

Can I make this quiche ahead of time?
Yes! You can prepare the quiche the day before and store it in the fridge. Simply reheat in the oven at 350°F for 10-15 minutes until heated through.

Can I freeze this quiche?
Yes, this quiche freezes well. Allow it to cool completely, wrap it tightly in plastic wrap or foil, and freeze for up to 2 months. Reheat in the oven at 350°F from frozen for about 25 minutes.

Can I use regular potatoes instead of Yukon gold?
Yes, any type of potato will work, but Yukon gold potatoes offer a creamy texture that works particularly well for the crust.

Serving Suggestions

Serve this delicious potato crust quiche with a side of fresh mixed greens, a tangy vinaigrette, or some roasted vegetables. It pairs wonderfully with a glass of chilled white wine or a fresh fruit salad for a complete meal. It’s also perfect for brunch gatherings or as a make-ahead meal for busy weeknights.