Crispy Potato Quiche
Transform your breakfast or brunch game with this Crispy Potato Quiche—a savory masterpiece that features a golden, hash brown-like crust made from grated russet potatoes. This gluten-free twist on a classic quiche replaces the traditional pastry crust with crispy shredded potatoes seasoned to perfection. The potato crust is filled with a rich and creamy egg mixture, loaded with melty cheddar cheese, crispy bacon, fresh spinach, and vibrant green onions, making every bite irresistibly flavorful. Perfect for meal prep or a crowd-pleasing centerpiece, this dish combines comfort food charm with a modern, wholesome twist. Whether you're hosting a weekend brunch or looking for a hearty make-ahead breakfast, this easy-to-make quiche is sure to impress!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 large Eggs
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Chopped cooked bacon
- 1 cup Chopped fresh spinach
- 2 tablespoons Chopped green onions
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or tart pan.
Peel and grate the russet potatoes using a box grater, then place them in a clean kitchen towel and squeeze out as much excess moisture as possible.
In a medium bowl, combine the grated potatoes with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the potatoes.
Press the potato mixture evenly into the greased pie dish to form a crust along the bottom and up the sides. Make sure the layer is compact and even.
Bake the potato crust in the preheated oven for 20 minutes until it starts to crisp and turn slightly golden. Remove from the oven and set aside.
In a large mixing bowl, whisk together the eggs, heavy cream, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
Add the shredded cheddar cheese, chopped bacon, spinach, and green onions to the egg mixture. Stir to combine.
Pour the filling into the pre-baked potato crust, spreading everything out evenly.
Return the quiche to the oven and bake for an additional 25 minutes, or until the filling is set and the top is lightly golden.
Remove the quiche from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1487 mg | 496% | |
| Sodium | 5698 mg | 248% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.4 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1134 mg | 87% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4346 mg | 92% | |
*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.
