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

• 2 lb yellow baby potatoes (scrubbed (like Yukon gold))
• Salt (to taste)
• 8 slices thin-cut bacon (chopped)
• 1/2 medium red onion (finely chopped)
• 4 oz fresh spinach
• 6 large eggs
• 3/4 cup milk
• 1/2 cup heavy cream
• Salt and pepper (to taste)
• 1/4 teaspoon nutmeg
• 1 cup shredded sharp cheddar cheese
• Chopped parsley (for garnish)

👨‍🍳 Instructions

1. 1--- Cook the potatoes: ---
2. 2Wash and scrub your potatoes. Cook the potatoes in salted boiling water (seasoned to taste) for 30 minutes or until the potatoes are fork-tender.
3. 3--- Prepare the filling while the potatoes are cooking: ---
4. 4Cook 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.
5. 5Cook the onions: In the same skillet, add the onion. Cook the onion, stirring, for 3-4 minutes.
6. 6Add 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.
7. 7Make the base: Beat eggs with heavy milk, heavy cream, nutmeg, and salt and pepper, to taste.
8. 8Stir in the cooked bacon, onions, and spinach. Stir in shredded cheddar cheese. Set aside.
9. 9--- Prepare the crust: ---
10. 10Smash 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 1/2-inch-tall edges.
11. 11Make 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.
12. 12Bake the quiche for 40 minutes at 400°F.
13. 13Cool the quiche for 30 minutes before slicing and serving.