Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This potato crust quiche swaps the traditional pastry for a crisp, golden shredded potato base that holds a fluffy, savory egg custard. It is naturally gluten-free, easy to make with simple ingredients, and perfect for brunch, lunch, or a make-ahead breakfast. Fill it with cheese, bacon, and spinach, or customize with your favorite vegetables.

Ingredients

  • 3 medium Russet potatoes (about 1 1/2 lb / 680 g), peeled
  • 3 tablespoons olive oil or melted butter, divided
  • 3/4 teaspoon fine sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 6 slices bacon, cooked and crumbled
  • 2 cups (60 g) fresh baby spinach, roughly chopped
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) shredded Gruyère or Swiss cheese
  • 4 green onions, thinly sliced
  • 6 large eggs
  • 3/4 cup (180 ml) whole milk
  • 1/4 cup (60 ml) heavy cream
  • 1/4 teaspoon ground nutmeg (optional)
  • Chopped chives or parsley, for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Grease a 9-inch deep-dish pie plate with oil or butter.
  2. Shred the potatoes using the large holes of a box grater. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a bowl, toss the dry potato shreds with 2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the garlic powder.
  4. Press the potato mixture firmly and evenly into the bottom and up the sides of the prepared pie plate to form a crust.
  5. Brush the crust with the remaining tablespoon of oil. Bake for 20 to 25 minutes, until the edges are golden and crisp.
  6. Reduce the oven temperature to 375°F (190°C).
  7. Sprinkle the bacon, spinach, green onions, cheddar, and Gruyère evenly over the baked crust.
  8. In a large bowl or pitcher, whisk together the eggs, milk, cream, nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth.
  9. Slowly pour the egg mixture over the filling.
  10. Bake for 30 to 35 minutes, until the center is set and the top is lightly golden.
  11. Let the quiche rest for 10 minutes before slicing. Garnish with chives or parsley and serve warm.

Notes

  • Squeezing the moisture out of the shredded potatoes is the key to a crisp crust. Do not skip this step.
  • Do not rinse the shredded potatoes, since the starch helps the crust hold together.
  • Pre-baking the crust prevents a soggy bottom, so make sure the edges are golden before adding the filling.
  • For a vegetarian version, omit the bacon and add sautéed mushrooms, roasted peppers, or caramelized onions.
  • Pat any cooked vegetables dry before adding them so the quiche does not turn watery.
  • Store leftovers covered in the refrigerator for up to 4 days. Reheat slices in a 350°F (175°C) oven for 10 to 15 minutes to keep the crust crisp.
  • The quiche can be baked ahead and served warm or at room temperature. Slices also freeze well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/potato-crust-quiche/