If there’s one thing I love, it’s a good weekend brunch. And this potato crust quiche is exactly the kind of dish that makes staying home for brunch feel like a treat. It’s is a delicious twist on traditional quiche, made with a golden, crispy smashed potato crust instead of pastry. Naturally gluten-free and easy to customize with your favorite vegetables, cheeses, and proteins.
Potato Crushed Quiche
Ingredients
For the potato crust
- 1½ pounds baby Yukon Gold potatoes peeled
- 2 tbsp kosher salt for boiling
- ½ tsp salt for seasoning
- Cooking oil for greasing the pan
For The Filling
- 6 large eggs
- 150 g pancetta about 5 oz, or bacon
- 4 cloves garlic minced
- ⅓ cup coconut milk heavy cream, or milk
- 3 oz goat cheese or cheese of choice
- 1 large white onion thinly sliced
- 1 cup baby spinach
- 1 green onion sliced
- Salt and black pepper to taste
Instructions
- Boil the potatoes. Add the potatoes to a pot of salted water and boil for about 30 minutes, or until completely fork-tender. Drain and let them cool just enough to handle.
- Make that glorious potato crust. Grease the bottom and sides of a springform pan. Add the cooked potatoes, then use the bottom of a metal measuring cup to smash and press them firmly across the bottom and about 1 inch up the sides. Press everything together well so there aren’t any gaps. Brush the potatoes with a little olive oil, sprinkle with salt, and bake at 400°F for 20–25 minutes, until the edges are just starting to turn golden.
- Make the filling. While the crust bakes, caramelize the onion over low heat for about 15 minutes, until soft and golden. Cook the pancetta in a separate pan for 5–7 minutes, until golden and slightly crisp. Add the garlic toward the end, followed by the spinach, and cook just until wilted.
- Whisk the eggs. In a large bowl, whisk together the eggs and milk. Season with salt and pepper, then stir in the goat cheese.
- Build the quiche. Once the potato crust is lightly golden, add the pancetta, caramelized onions, spinach, and green onion. I like layering everything so you get a little bit of each filling in every slice, but you can absolutely toss it all in at once. Pour the egg mixture over the top.
- Bake. Return to the oven and bake at 400°F for 25–30 minutes, or until the center is set and has a slight spring when gently pressed.
- Let it rest for a few minutes before removing the springform pan and slicing.
Video
Notes
A Little Brunch Tip
Make the caramelized onions ahead of time and this comes together even faster in the morning. Serve it with a simple green salad, fresh fruit, or honestly just a big cup of coffee and call brunch handled. 😌How to Store and Reheat
- Refrigerator: Allow the quiche to cool, then store it in an airtight container in the refrigerator for up to 3–4 days.
- Freezer: Wrap fully cooled individual slices tightly and store in a freezer-safe container for up to 2 months for the best quality.
- To reheat: Warm individual slices in a 350°F (175°C) oven until heated through. An air fryer also works well for helping the potato edges regain some crispness.
Nutrition
Variations and Substitutions
One of the best things about quiche is how easy it is to customize.
- Make it vegetarian: Skip the pancetta and add sautéed mushrooms, roasted peppers, or additional spinach.
- Swap the cheese: Feta, cheddar, Gruyère, or Boursin are delicious alternatives to goat cheese.
- Use different greens: Replace the spinach with sautéed kale or Swiss chard. Just be sure to cook off any excess moisture.
- Make it dairy-free: Use unsweetened coconut milk or another unsweetened dairy-free milk and omit or replace the goat cheese with your favorite dairy-free alternative.
- Try bacon instead of pancetta: Crispy bacon adds a similar smoky, savory flavor.
Can You Make Potato Crusted Quiche Ahead of Time?
Absolutely! This is a great recipe to prepare in advance, especially if you’re hosting brunch or want a satisfying breakfast ready for the week.
You can boil the potatoes and prepare the caramelized onions and pancetta mixture the day before. Store everything separately in the refrigerator, then assemble and bake the quiche when you’re ready.
You can also fully bake the quiche ahead of time and reheat individual slices throughout the week.
How to Store and Reheat
Refrigerator: Allow the quiche to cool, then store it in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Wrap fully cooled individual slices tightly and store in a freezer-safe container for up to 2 months for the best quality.
To reheat: Warm individual slices in a 350°F (175°C) oven until heated through. An air fryer also works well for helping the potato edges regain some crispness.
Frequently Asked Questions
Can I make this quiche without a springform pan?
Yes! You can use a deep pie dish or a regular cake pan instead. Just make sure to grease the pan thoroughly.
A springform pan makes it easier to remove the quiche without damaging the potato crust, but it isn’t essential. If using a smaller pan, you may need to reduce the filling or divide it between two dishes to prevent overflowing.
What are the best potatoes for potato crust quiche?
Yukon Gold potatoes are my favorite because of their naturally creamy texture and buttery flavor. They smash easily and hold together nicely when pressed into the pan.
You can also use other small yellow potatoes. Red potatoes will work, although the crust may have a slightly different texture.
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