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.

Course Breakfast

Cuisine French

Keyword potato crust quiche

Prep Time 10

Cook Time 1 10

Total Time 1 10

Servings slices

Calories 419kcal

Author Julia

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

US Customary - Metric

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.

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