I used to pull a warm potato quiche from the oven on rushed Sunday mornings when the kids needed something filling and hands-free, that quiet aroma of baking potatoes and cheese meaning breakfast was taken care of for the day.
Why You’ll Love It
This potato quiche is a no-fuss weekday favorite that holds up well for leftovers, it feels hearty enough for dinner and elegant enough for guests, and you can shortcut it with a store-bought crust or pre-cooked potatoes when time is tight.
Serves 6
Prep Time: 20 minutes |
Cook Time: 45 minutes |
Total Time: 65 minutes
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade
- 1 lb (450 g) potatoes, thinly sliced (Yukon Gold or russet)
- 1 small onion, thinly sliced
- 4 large eggs
- 1 cup (240 ml) heavy cream or half and half
- 1 cup (100 g) grated Gruyere or sharp cheddar
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Optional 2 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 400 F (200 C). Fit the pie crust into a 9 inch tart or pie pan and crimp the edges. Blind bake for 8 to 10 minutes until just set, then remove and lower oven to 375 F (190 C).
- While crust bakes, heat butter and olive oil in a skillet over medium, add sliced potatoes and onions, season with half the salt and pepper, and cook 8 to 10 minutes until they begin to soften but not brown, stir gently so slices hold shape.
- If using bacon, stir in cooked crumbles now. Layer the potato and onion mix evenly into the pre-baked crust. Press gently to form an even surface.
- In a bowl whisk eggs, cream, remaining salt and pepper, and thyme until combined, then stir in grated cheese reserving a small handful for the top.
- Pour the egg and cream mixture over the potatoes in the crust, sprinkle the reserved cheese on top.
- Bake at 375 F (190 C) for 30 to 40 minutes until the center is set and the top is golden, a slight jiggle is fine.
- Let the quiche rest 10 to 15 minutes before slicing to finish setting. Serve warm or at room temperature.
Recipe Variations
- Spinach and Potato Quiche, fold sautéed spinach and a touch of nutmeg into the egg mix for extra green and a lighter flavor.
- Mushroom and Herb, replace onions with sautéed mushrooms and add parsley and chives for an earthier profile.
- Crustless Potato Quiche, skip the crust and pour mixture into a greased pie dish for a lower carb option, baking time may be slightly reduced.
- Smoked Salmon and Potato, top with small flakes of smoked salmon and dill after baking for a brunch upgrade.
Make Ahead: You can assemble the quiche up to 24 hours ahead, cover, and refrigerate before baking; bake from chilled and add a few extra minutes if needed. Baked quiche stores in the fridge for 3 to 4 days and reheats in a 325 F oven for 10 to 15 minutes. For longer storage, freeze slices wrapped tightly up to 1 month and thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shredded potatoes instead of fresh slices
Yes you can, but squeeze out excess moisture and par cook briefly so they do not release water into the quiche while baking
Is there an easy gluten free option
Use a store bought gluten free pie crust or make a crustless version and adjust bake time slightly since there is no pastry to brown
How do I know when the quiche is done
The edges should be set and lightly golden, the center will have a slight jiggle but not be liquid and it will firm as it cools
Potato Quiche
This potato quiche is a no-fuss weekday favorite that holds up well for leftovers, it feels hearty enough for dinner and elegant enough for guests, and you can shortcut it with a store-bought crust or pre-cooked potatoes when time is tight.
Ingredients
- 1 (9-inch) pie crust, store-bought or homemade
- 1 lb (450 g) potatoes, thinly sliced (Yukon Gold or russet)
- 1 small onion, thinly sliced
- 4 large eggs
- 1 cup (240 ml) heavy cream or half and half
- 1 cup (100 g) grated Gruyere or sharp cheddar
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- Optional 2 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 400 F (200 C). Fit the pie crust into a 9 inch tart or pie pan and crimp the edges. Blind bake for 8 to 10 minutes until just set, then remove and lower oven to 375 F (190 C).
- While crust bakes, heat butter and olive oil in a skillet over medium, add sliced potatoes and onions, season with half the salt and pepper, and cook 8 to 10 minutes until they begin to soften but not brown, stir gently so slices hold shape.
- If using bacon, stir in cooked crumbles now. Layer the potato and onion mix evenly into the pre-baked crust. Press gently to form an even surface.
- In a bowl whisk eggs, cream, remaining salt and pepper, and thyme until combined, then stir in grated cheese reserving a small handful for the top.
- Pour the egg and cream mixture over the potatoes in the crust, sprinkle the reserved cheese on top.
- Bake at 375 F (190 C) for 30 to 40 minutes until the center is set and the top is golden, a slight jiggle is fine.
- Let the quiche rest 10 to 15 minutes before slicing to finish setting. Serve warm or at room temperature.
Conclusion
This potato quiche is practical, dependable, and forgiving, the kind of recipe you can make after a busy morning and still feel like you served something thoughtful, so use shortcuts like pre-cooked potatoes or a store crust when you need them and keep experimenting with fillings until you find your everyday favorite.
