Potato Crust Quiche – NatashasKitchen.com

Our Potato Crusted Quiche recipe swaps the normal quiche dough crust with a potato crust, making a scrumptious, gluten-free various.

The potato crust not solely makes it simpler to organize than a basic pie crust, nevertheless it additionally cuts the cooking time in half (no pre-baking of the crust required)! Plus, leftovers reheat superbly.

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Potato-Crusted Quiche Recipe

One 12 months, I assumed it will be a fantastic concept to make our Quiche Lorraine for Christmas morning. It turned out to be a catastrophe. Don’t get me fallacious, the recipe itself labored completely, however I didn’t plan correctly, and my timing was method off. I additionally made the error of promising my youngsters we’d open presents after breakfast. Evidently, nobody was pleased with me that morning. By the point the pie crust was made, pre-baked, after which crammed and baked once more, everybody was hangry.

This recipe, nevertheless, is a game-changer. It’s a lot simpler to prep—when you’re boiling the potatoes, you may put together the filling. Then, simply pop it within the oven! No must pre-bake the crust, making it a smoother, stress-free choice for a vacation breakfast.

Elements for Quiche with Potato Crust

The important thing to creating a fantastic potato crust quiche is making a crisp, flavorful potato base, and making a wealthy, custard-like filling that holds all the things collectively.

• Child Yukon Gold Potatoes – Their creamy texture and delicate taste present a young, (gluten-free!) crust for the quiche filling.
• Bacon – Provides a smoky, savory taste and a little bit of crunch and makes for a beautiful garnish.
• Yellow Onion – Provides a candy, caramelized style
• Cheese – you should use sharp white cheddar or gruyere (or your most popular cheese).
• Half and Half – Utilizing half and half, or equal components complete milk and heavy cream, provides simply the correct richness.
• Eggs – Function the primary binding agent, giving the quiche its construction and a wealthy, custardy texture.
• Paprika – Provides a refined smokiness.
• Nutmeg – Offers a heat, nutty undertone to the quiche filling and elevates the savory flavors.

How you can Make Potato Crust Quiche

• Boil the Potatoes – Preheat the oven to 400°F. Add the potatoes and sufficient water to cowl them by 1 inch. Convey to a boil, then add 1 ½ Tbsp salt. Cut back warmth to medium and prepare dinner at a medium boil till fork-tender, about 20-Half-hour. Drain properly and put aside.

2. Sauté Bacon and Onions – Whereas the potatoes prepare dinner, set a 10-inch forged iron pan (or a heavy-bottomed, oven-safe pan) over medium warmth and add the chopped bacon. Cook dinner till the fats is rendered and the bacon is crisp. Take away the bacon with a slotted spoon and put aside. Add the diced onions to the bacon fats and sauté, stirring typically, till the onions are golden. Flip off the warmth and switch the onions to the plate with the bacon.

3. Make the Potato Crust – Add the potatoes to the forged iron skillet over the bacon grease in a single layer. Sprinkle with ¼ tsp salt. The salt is required right here to make the crust tasty, so don’t skip it! Use the underside of a glass or measuring cup to press the potatoes firmly into the underside and about 1 inch up the edges of the pan, closing any gaps to type an entire crust.

4. Put together the Egg Combination – In a big bowl, whisk the eggs. Then, add the half and half, ½ tsp wonderful sea salt, pepper, paprika, and nutmeg. Whisk vigorously for a minute to include some air into the combination.

5. Assemble the Quiche – Stir within the cheese, onion, and many of the chopped bacon (set some apart for garnish). Pour the filling into the potato crust.
6. Bake and Serve – Bake at 400°F for about 25-Half-hour, or till the filling is about (it shouldn’t jiggle whenever you jolt the pan) and reaches an inner temperature of 160°F. Let cool on a wire rack for quarter-hour. Garnish with the remaining bacon and parsley or chives, if desired.

What’s the Greatest Dish to Use to Bake a Potato Crust Quiche?

I’m all the time contemplating the dish issue (i.e., decreasing the quantity of dishes I’ve to scrub). I really like how this 10-inch forged iron skillet can be utilized for cooking the bacon and onions, and it transitions simply from stovetop to oven. So long as it’s well-seasoned, the quiche will slice and serve simply, and also you gained’t have any points with sticking.

It’s also possible to use a 10-inch pie pan with a sturdy backside or a ceramic quiche dish. DO NOT use a springform pan. I attempted that, and it leaked far and wide.

What to Serve With Quiche

Serving these sides alongside quiche creates a scrumptious meal that’s good for breakfast, brunch, and even lunch:

This recipe provides a scrumptious gluten-free twist on quiche, that includes a crispy, golden-brown smashed potato crust that completely holds the creamy egg custard filling. Breakfast has by no means felt so elegant.

Extra Particular Event Breakfasts

If you happen to love this Potato Crusted Quiche recipe, you then gained’t need to miss these different breakfast recipes which are good for particular events. These dishes are certain to impress household and buddies, making holidays or weekend brunches memorable!

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Potato Crust Quiche

Our Potato Crusted Quiche replaces conventional dough with smashed potatoes for a tasty, gluten-free choice that is simple to make and excellent for vacation breakfasts and special day brunches.

Prep Time: 15 minutes minutes

Cook dinner Time: 1 hour hr

Cooling time: 15 minutes minutes

Whole Time: 1 hour hr 30 minutes minutes

Cook dinner ModeStop your display from going darkish

• Preheat the oven to 400°F. Add the potatoes and sufficient water to cowl them by 1 inch. Convey to a boil, then add 1 ½ Tbsp salt. Cut back warmth to medium and prepare dinner at a medium boil till the potatoes are fork-tender, about 20-Half-hour, relying on the dimensions of the potatoes. Drain properly and put aside.

• Whereas the potatoes prepare dinner, set a 10-inch forged iron pan (or a heavy-bottomed, oven-safe pan) over medium warmth and add the chopped bacon. Cook dinner till the fats is rendered and the bacon is crisp. Take away the bacon with a slotted spoon and put aside. Add the diced onions to the bacon fats and sauté, stirring typically, till the onions are golden. Flip off the warmth and switch the onions to the plate with the bacon.

• Add the potatoes to the forged iron skillet over the bacon grease in a single layer. Sprinkle with ¼ tsp salt. The salt is required right here to make the crust tasty, so don’t skip it!

• Use the underside of a glass or measuring cup to press the potatoes firmly into the underside and about 1 inch up the edges of the pan, closing any gaps to type an entire crust.

• In a big bowl, whisk the eggs. Then, add the half and half, ½ tsp wonderful sea salt, pepper, paprika, and nutmeg. Whisk vigorously for a minute to include some air into the combination.

• Stir within the cheese, onion, and many of the chopped bacon (set some apart for garnish). Pour the filling into the potato crust. Bake at 400°F for about 25-Half-hour, or till the filling is about (it shouldn’t jiggle whenever you jolt the pan) and reaches an inner temperature of 160°F. Let cool on a wire rack for quarter-hour. Garnish with the remaining bacon and parsley or chives, if desired.

Non-obligatory Add-Ins:

• Goat or feta cheese
• Recent spinach
• Diced bell peppers
• Cooked cubed ham
• Sautéed mushrooms
• Chopped recent herbs equivalent to parsley or basil

Put together Potato Crust Quiche in a 10-inch forged iron skillet or use a 10-inch pie pan with a sturdy backside or ceramic quiche dish. Please don’t use a springform pan as a result of it leaks. 

1slice Serving458kcal Energy25g Carbs18g Protein32g Fats14g Saturated Fats4g Polyunsaturated Fats11g Monounsaturated Fats0.1g Trans Fats201mg Ldl cholesterol2408mg Sodium718mg Potassium3g Fiber4g Sugar715IU Vitamin A24mg Vitamin C239mg Calcium2mg Iron

Diet Details

Potato Crust Quiche

Quantity per Serving

% Day by day Worth*

* P.c Day by day Values are primarily based on a 2000 calorie weight-reduction plan.