I remember a slow Sunday when I wanted something cozy but not fussy, the kind of dish that welcomes conversation and holds up well for leftovers, and that memory led to my favorite Potato Crusted Quiche, a soft egg filling tucked into a crisp, shredded potato crust that feels like a warm kitchen hug.
Why You’ll Love It
This recipe works because it combines a familiar, forgiving technique with an all-in-one meal feel, perfect for a weekday brunch or a relaxed weekend breakfast, and it’s great for bakers who want a sturdy quiche that doesn’t rely on rolled pastry, so family members who prefer potatoes over crust will be especially happy.
Serves 6
Prep Time: 25 minutes |
Cook Time: 45 minutes |
Total Time: 70 minutes
Ingredients
- 1.5 lb medium Yukon Gold potatoes, peeled or scrubbed and shredded (about 700 g)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter or oil for the pan
- 6 large eggs
- 1 cup heavy cream or half and half (240 ml)
- 1 cup shredded Gruyere or sharp cheddar (about 100 g)
- 1 small yellow onion, finely diced and sautéed until soft (about 1/2 cup)
- 4 strips bacon, cooked and chopped, or 1 cup fresh spinach squeezed dry for a vegetarian option
- 2 teaspoons fresh thyme leaves plus extra for garnish
Instructions
- Preheat the oven to 400°F 200°C and grease a 9 inch quiche or tart pan with removable bottom with butter or oil.
- Shred the potatoes on a box grater or in a food processor, then squeeze out as much moisture as you can using a clean kitchen towel or several layers of paper towels, this helps the crust get crisp.
- Toss the shredded potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Press the potatoes firmly into the bottom and up the sides of the prepared pan to form a compact crust about 1/4 to 1/2 inch thick.
- Par bake the potato crust for 15 to 20 minutes until the edges start to turn golden and the crust looks set, remove from oven and lower oven temperature to 350°F 180°C.
- While the crust bakes, sauté the diced onion in a teaspoon of oil until translucent and slightly caramelized, cook and chop the bacon if using, and let both cool a little.
- In a large bowl whisk together the eggs, heavy cream, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, stir in the shredded cheese, sautéed onion, bacon or spinach, and 2 teaspoons thyme leaves.
- Pour the filling into the par baked potato crust, smooth the top gently and bake at 350°F 180°C for 30 to 35 minutes until the center is set but still slightly jiggly, the top should be lightly golden.
- Let the quiche cool on a rack for 15 minutes before removing from the pan and slicing, garnish with a few extra thyme sprigs and serve warm or at room temperature.
Recipe Variations
- Cheesy Herb: swap Gruyere for a mix of cheddar and parmesan and add chopped chives and parsley for a bright herb flavor.
- Mediterranean Veggie: omit bacon, fold in sun dried tomatoes, chopped roasted red peppers and crumbled feta instead of cheddar.
- Smoked Salmon and Dill: skip bacon, use smoked salmon pieces and fresh dill with a milder cheese like fontina for a brunchy twist.
- Gluten Free Savory Pie: keep everything the same for a naturally gluten free crust since the potato base uses no flour.
Make Ahead: You can shred and dry the potatoes and form the crust up to 24 hours ahead, wrap the pan tightly and refrigerate, par bake just before adding the filling or par bake the crust and refrigerate for up to 24 hours, the egg and cream filling can be mixed and stored covered in the fridge for up to 24 hours as well, bake from chilled but add a few extra minutes to the cooking time if straight from the fridge.
Frequently Asked Questions
Can I make the potato crust ahead and freeze it
Yes you can par bake the crust, cool completely, then freeze wrapped in plastic and foil for up to one month, thaw in the fridge before filling and baking.
Will the crust hold together without par baking
Par baking helps a lot with structure and prevents sogginess, without it the bottom may be softer, so I recommend par baking for best results.
Can I use sweet potatoes instead of regular potatoes
You can substitute sweet potatoes but expect a slightly softer crust and a sweeter flavor, dry them very well to reduce moisture.
How do I reheat leftovers so the crust stays crisp
Reheat slices in a 325°F 160°C oven on a baking sheet for 10 to 15 minutes until warmed through, this helps keep the potato crust crisp.
Potato Crusted Quiche
This recipe works because it combines a familiar, forgiving technique with an all-in-one meal feel, perfect for a weekday brunch or a relaxed weekend breakfast, and it’s great for bakers who want a sturdy quiche that doesn’t rely on rolled pastry, so family members who prefer potatoes over crust will be especially happy.
Ingredients
- 1.5 lb medium Yukon Gold potatoes, peeled or scrubbed and shredded (about 700 g)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter or oil for the pan
- 6 large eggs
- 1 cup heavy cream or half and half (240 ml)
- 1 cup shredded Gruyere or sharp cheddar (about 100 g)
- 1 small yellow onion, finely diced and sautéed until soft (about 1/2 cup)
- 4 strips bacon, cooked and chopped, or 1 cup fresh spinach squeezed dry for a vegetarian option
- 2 teaspoons fresh thyme leaves plus extra for garnish
Instructions
- Preheat the oven to 400°F 200°C and grease a 9 inch quiche or tart pan with removable bottom with butter or oil.
- Shred the potatoes on a box grater or in a food processor, then squeeze out as much moisture as you can using a clean kitchen towel or several layers of paper towels, this helps the crust get crisp.
- Toss the shredded potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Press the potatoes firmly into the bottom and up the sides of the prepared pan to form a compact crust about 1/4 to 1/2 inch thick.
- Par bake the potato crust for 15 to 20 minutes until the edges start to turn golden and the crust looks set, remove from oven and lower oven temperature to 350°F 180°C.
- While the crust bakes, sauté the diced onion in a teaspoon of oil until translucent and slightly caramelized, cook and chop the bacon if using, and let both cool a little.
- In a large bowl whisk together the eggs, heavy cream, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, stir in the shredded cheese, sautéed onion, bacon or spinach, and 2 teaspoons thyme leaves.
- Pour the filling into the par baked potato crust, smooth the top gently and bake at 350°F 180°C for 30 to 35 minutes until the center is set but still slightly jiggly, the top should be lightly golden.
- Let the quiche cool on a rack for 15 minutes before removing from the pan and slicing, garnish with a few extra thyme sprigs and serve warm or at room temperature.
Conclusion
This Potato Crusted Quiche is a friendly, forgiving recipe that rewards a little patience and basic prep, it makes a comforting meal for busy mornings or relaxed gatherings and gives you room to swap ingredients to match what you have on hand, bake it with confidence, experiment with fillings you love, and enjoy the extra satisfaction that comes from a golden potato crust holding a silky custard inside.
