Potato Crust Quiche
Delight your taste buds with this delectable Potato Crust Quiche, a gluten-free twist on the classic quiche that replaces a traditional pastry crust with a crispy, golden layer of grated russet potatoes. This savory dish combines fluffy eggs, rich heavy cream, and a medley of cheddar cheese, smoky bacon, fresh spinach, and aromatic spices for an irresistibly flavorful filling. Perfect for brunch or a satisfying dinner, this quiche is baked to perfection, offering a harmonious balance of textures—crispy on the outside, velvety and creamy on the inside. Serve it warm or at room temperature for a crowd-pleasing meal that’s as easy to make as it is impressive!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 large Eggs
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 1 cup Spinach, chopped
- 0.5 cup Onion, diced
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or quiche pan with olive oil or a nonstick spray.
Peel and grate the russet potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a mixing bowl, combine the grated potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
Press the potato mixture evenly into the bottom and up the sides of the greased pie dish to form a crust. Bake the crust in the preheated oven for 20 minutes, or until it starts to dry and crisp up.
While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, heavy cream, garlic powder, paprika, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Stir in the shredded cheddar cheese, crumbled bacon, chopped spinach, and diced onion.
Once the potato crust is pre-baked, remove it from the oven and reduce the oven temperature to 375°F (190°C). Pour the egg mixture into the crust, spreading it out evenly.
Return the quiche to the oven and bake for 30 minutes, or until the filling is set and slightly golden on top.
Remove the quiche from the oven and allow it to cool for 10 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy your Potato Crust Quiche!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.9 g | 293% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1629 mg | 543% | |
| Sodium | 6454 mg | 281% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.6 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1156 mg | 89% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4532 mg | 96% | |
*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.
