Chicken Quiche with Potato Crust
Indulge in the ultimate comfort food with this Chicken Quiche with Potato Crust, a delightful twist on a classic dish that’s both hearty and gluten-free. Featuring a crispy grated potato crust, this recipe replaces traditional pastry for a rustic, golden base that’s bursting with flavor. The creamy filling combines tender shredded chicken, sautéed onions, and vibrant spinach, all enveloped in a rich egg mixture infused with paprika and thyme for a herby, smoky depth. Topped with melted cheddar cheese and finished in the oven until perfectly set, this quiche is quick to prepare and perfect for brunch, dinner, or meal prep. Serve it warm with a sprinkle of fresh parsley for a beautifully balanced and irresistible dish the whole family will love!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Cooked chicken breast, shredded
- 1 tablespoon Butter
- 1 medium Onion, finely diced
- 2 cups Spinach, chopped
- 4 large Eggs
- 0.75 cup Heavy cream
- 0.5 cup Milk
- 1 cup Cheddar cheese, shredded
- 0.25 teaspoon Paprika
- 0.25 teaspoon Dried thyme
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Peel and grate the russet potatoes using the large holes of a box grater.
Using a clean kitchen towel, squeeze out excess water from the grated potatoes.
In a bowl, mix the grated potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Grease a 9-inch pie dish with the remaining 1 tablespoon of olive oil. Press the potato mixture into the dish, forming a crust along the bottom and sides.
Bake the potato crust in the oven for 15 minutes. Remove and set aside.
In a skillet, heat the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the spinach to the skillet and cook for another 2-3 minutes, until wilted. Remove from heat.
In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, paprika, and dried thyme.
Spread the shredded chicken evenly over the potato crust. Top with the onion and spinach mixture.
Pour the whisked egg mixture over the filling, ensuring it is evenly distributed.
Sprinkle the shredded cheddar cheese over the top of the quiche.
Reduce the oven temperature to 375°F (190°C). Bake the quiche for 30 minutes or until the filling is set and the cheese is golden brown.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 1392 mg | 464% | |
| Sodium | 4034 mg | 175% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 22.3 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1405 mg | 108% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 7411 mg | 158% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
