Potato Crushed Quiche

potato crust quiche on white plate with a slice of the quiche next to it on a white and pink plate

Instead of making a traditional pastry crust, we're using tender Yukon Gold potatoes, smashed directly into the pan and baked until the edges turn golden and crisp. The result is a hearty, satisfying crust that pairs perfectly with the creamy egg filling.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 16

Servings:

Calories: 330kcal

Author: Capri Lilly

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

I use an 8 inch springform pan that is 3 inches deep

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.

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