My gluten-free breakfast quiche features a rustic smashed potato crust (instead of traditional pastry) filled with bacon, spinach, and cheddar.
Why This Potato Crust Quiche Beats Pancakes Any Day
I’m definitely more of a savory breakfast person, so I gravitate toward hearty recipes like frittatas, hearty egg muffins, and savory puff pastry egg tarts over pancakes or dutch babies. That’s why I love this potato crust quiche—it’s just as good for brunch as it is for a weeknight dinner, and it’s so much easier than making a traditional dough crust. A slice with a simple green salad is a complete, restaurant-quality meal. It’s also make-ahead friendly since both the potatoes and filling can be prepped in advance, making it ideal for holidays, entertaining, or meal prep.
Why You'll Love It
- Gluten-Free – I swapped out the usual pie crust for smashed baby potatoes, which makes this quiche both hearty and naturally gluten-free. It gives a rustic, crispy-edged texture that pastry just can’t match.
- Classic Breakfast Ingredients - The trio of smoky bacon, sweet red onion, and earthy spinach folded into a creamy egg custard makes this taste like something you’d order at a cozy brunch spot.
The Ingredients You'll Need
Traditionally, quiche is a French dish made with a buttery pastry (pie) crust and an egg custard filling. The most famous is Quiche Lorraine, which uses bacon and cream. This potato-crust version is more rustic and hearty, inspired by the idea of replacing pastry with a starchy vegetable base, making it naturally gluten-free and extra filling while keeping the essence of quiche intact. This photo shows all the ingredients you'll need:
FAQs & Detailed Tips
- How do I keep the potato crust from sticking? Use a well-seasoned cast iron skillet or line the bottom with parchment paper. The natural starch in potatoes can make them stick, but parchment acts as insurance without affecting the crust.
- Can I make this quiche dairy-free? Yes! Replace the milk and cream with a dairy-free alternative like oat milk or cashew cream. For the cheese, use your favorite dairy-free shredded cheese. Just note that texture may be slightly softer.
- How do I know when the quiche is fully cooked? The quiche should be golden on top, and the center should look just set (not jiggly). You can also insert a knife in the middle—if it comes out clean, it’s ready. Overbaking can dry it out, so start checking at 35 minutes.
Potato Crust Quiche
This potato crust quiche is a cozy, comfort-food take on the traditional quiche. Instead of the usual pastry crust, I use smashed baby potatoes to form a golden, rustic base that holds a creamy bacon-and-spinach-filled egg custard. It’s naturally gluten-free and perfect for breakfast, brunch, dinner, entertaining, meal prep, or an easy weekend bake.
Ingredients
For the potato crust:
- 2 lb yellow baby potatoes scrubbed (like Yukon gold)
- Salt to taste
For the filling:
- 8 slices thin-cut bacon chopped
- ½ medium red onion finely chopped
- 4 oz fresh spinach
- 6 large eggs
- ¾ cup milk
- ½ cup heavy cream
- Salt and pepper to taste
- ¼ teaspoon nutmeg
- 1 cup shredded sharp cheddar cheese
- Chopped parsley for garnish
Instructions
Cook the potatoes:
- Wash and scrub your potatoes. Cook the potatoes in salted boiling water (seasoned to taste) for 30 minutes or until the potatoes are fork-tender.
Prepare the filling while the potatoes are cooking:
- Cook the bacon: Heat a 12-inch skillet over medium-high heat. Add the chopped bacon and cook until the fat is rendered. Remove the bacon from the skillet and set aside. Reserve 1 tablespoon of bacon and set aside. Leave the bacon fat into the skillet.
- Cook the onions: In the same skillet, add the onion. Cook the onion, stirring, for 3-4 minutes.
- Add the spinach and cook until the spinach is wilted. Remove the onion and spinach from the skillet and add them to a bowl with the bacon.
- Make the base: Beat eggs with heavy milk, heavy cream, nutmeg, and salt and pepper, to taste.
- Stir in the cooked bacon, onions, and spinach. Stir in shredded cheddar cheese. Set aside.
Prepare the crust:
- Smash the potatoes: Add the cooked/boiled potatoes into the skillet. Smash the potatoes with a cup, a glass, or a measuring cup into the skillet, making 1 to 1 ½-inch-tall edges.
- Make sure there are no gaps. Season the potatoes with salt. Pour the prepared filling into the potato crust and sprinkle the reserved bacon on top.
- Bake the quiche for 40 minutes at 400°F.
- Cool the quiche for 30 minutes before slicing and serving.
Notes
- Best potatoes: I like to use Yukon golds or baby yellows since they’re waxy and hold their shape well. Please do not use the starchy potatoes like russet as they absorb too much water and get mushy. Also, if you do not have baby potatoes, you can use plain potatoes; just cut them into smaller pieces.
- No gaps: When smashing the potatoes for the crust, make sure you press firmly and fill all gaps, otherwise the custard can leak.
- Cheese: Instead of Cheddar cheese, you can use Gruyere cheese or Provolone.
- Parchment: If you are worried that your quiche may stick to the skillet, line the bottom of your skillet with parchment paper. This has not happened to me, but in case you want extra security.
- Extra crispy crust trick: I sometimes place the potato crust under the broiler for 3 minutes before pouring in the filling—this gives extra crunch to the base.
- Easy variations: Try smoked salmon + dill, ham + Swiss, or roasted peppers + goat cheese.
- How to serve it: The quiche can be garnished with parsley or even spring onions. Serve your quiche with fresh salad on the side for a full meal.
Storage, Reheating & Freezing Tips
- Storage – Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating – Reheat slices in the oven at 350°F for 10–15 minutes or in the microwave in 30-second intervals.
- Freezing – This quiche freezes well. Wrap slices tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Make Ahead – You can boil and smash the potatoes a day in advance and refrigerate. The filling can also be prepped ahead and stored separately until ready to bake.
Nutrition
Nutrition Information
Potato Crust Quiche
Amount per Serving
Calories
419
% Daily Value*
Fat
29
g
45
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
197
mg
66
%
Sodium
415
mg
18
%
Potassium
749
mg
21
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
17
g
34
%
Vitamin A
1945
IU
39
%
Vitamin C
27
mg
33
%
Calcium
190
mg
19
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Potato Crust Quiche (Step-by-Step)
- Cook the Potatoes – Wash, scrub, and boil potatoes in salted water for about 30 minutes, until fork-tender.
- Cook the Bacon – In a 12-inch skillet, cook chopped bacon until fat renders. Remove, reserving 1 tablespoon for topping, and leave drippings in the skillet.
- Sauté Onions & Spinach – Add onion to the skillet and cook 3–4 minutes. Stir in spinach until wilted. Transfer to a bowl with the bacon.
- Mix the Filling – Whisk eggs, milk, cream, nutmeg, salt, and pepper. Stir in bacon, onion, and spinach mixture. Stir in shredded cheddar cheese.
- Make the Potato Crust – Smash cooked potatoes into the skillet, pressing evenly across bottom and sides (1–1½ inches tall). Season with salt.
- Assemble & Bake – Pour filling into the potato crust, sprinkle with reserved bacon, and bake at 400°F for 40 minutes.
- Cool & Serve – Let cool 30 minutes before slicing and serving.
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