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Potato Crust Quiche

This easy quiche swaps a traditional crust for a crispy potato base. Filled with creamy eggs, sautéed spinach, goat cheese, and crispy bacon, it’s a simple yet impressive dish perfect for any meal. Bake, slice, and enjoy this wholesome and flavorful twist on a classic!

Brent Bennett & Mimo Ahmed
Tasty Team
94% would make again
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

10 minutes

10 min

Cook Time

50 minutes

50 min

Potato Crust Quiche
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

10 minutes

10 min

Cook Time

50 minutes

50 min

Ingredients

for 6 servings

Crust

  • 1.5 lb baby Yukon gold potatoes, scrubbed
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter, room temperature

Filling

  • 4 bacon strips
  • 2 tablespoons avocado oil
  • 1 small sweet onion, sliced
  • 1 large garlic clove, minced
  • 3 cups baby spinach
  • 6 large eggs
  • 1 cup heavy cream
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 1 (6-ounce) log goat cheese, crumbled

Nutrition Info

  • Calories 492
  • Fat 37g
  • Carbs 25g
  • Fiber 2g
  • Sugar 3g
  • Protein 17g

Estimated values based on one serving size.

Preparation

  1. Make the crust: Preheat the oven to 350°F (180°C).
  2. Add the potatoes and salt to a medium pot. Add water to cover. Bring to a boil over high heat, and cook the potatoes until they are fork-tender, about 25 minutes. Drain.
  3. Brush a 9-inch round pie pan with the butter. Arrange the drained potatoes in an even layer in the pan. Using the flat bottom of a cup, press the potatoes firmly into the bottom and about 2 inches up the sides of the pan to form a crust. Let cool completely.
  4. Meanwhile, make the filling: In a large nonstick skillet over medium-high heat, cook the bacon, stirring occasionally, until crisp, 10–12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Crumble into small pieces, and set aside.
  5. Discard the drippings in the skillet. Add the avocado oil to the skillet. Add the onion, and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic, and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the spinach a handful at a time, stirring until completely wilted, about 5 minutes. Remove from heat, and let cool for about 10 minutes, or until it’s not too hot to touch.
  6. In a medium bowl, lightly beat the eggs. Add the cream, salt, pepper, and nutmeg, and whisk to combine.
  7. Sprinkle about half of the goat cheese over the bottom of the potato crust, then add the spinach mixture, spreading it evenly. Add the remaining goat cheese, then carefully pour the egg mixture over everything. Use a fork to gently settle the egg mixture evenly around the filling.
  8. Transfer the pan to the preheated oven, and bake until the filling puffs up, browns slightly, and a knife inserted into the center of the quiche comes out clean, 25–35 minutes. Let cool on a rack for at least 10 minutes.
  9. Cut into wedges, and serve.
  10. Enjoy!
  11. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Potato Crust Quiche