This Potato Crust Quiche, made with a base of thinly sliced potatoes, is simple, delicious, packed with protein and naturally gluten-free. It’s loaded with ham, bacon bits, shredded cheese and a velvety smooth custard that goes perfectly with its yummy, beautiful potato crust.
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Ham and Bacon Potato Crust Quiche
Whether you typically add gluten-free recipes into your weekly routine or not, we still think that everyone should have a potato crust recipe in their repertoire. They are super simple to prep, pretty to look at and taste so amazing.
This version is filled with potatoes, eggs, milk, cheese, ham and bacon for a complete breakfast in just one slice. Quiche also makes a perfectly suitable lunch, especially when paired with one of the soups or salads that we recommend below.
You can even have fun with different types and styles of potatoes, using sweet potatoes, hash browns and more. Let us know how it goes!
What to Serve with Potato-Crusted Quiche
This Potato Crust Quiche stands perfectly well all on its own. But sometimes it’s nice to have a little side dish. We recommend any of the following light soups or salads:
- Cucumber Tomato Avocado Salad
- Creamy Pesto Pasta Salad
- Homemade Creamy Tomato Soup
- Grilled Chicken BLT Salad
- Wedge Salad Kabobs
- Creamy Curry Squash Soup
Ingredients in Quiche with Potato Crust
- Potatoes - we like to use Russet potatoes for potato crusts because they are nice and sturdy. Red potatoes or Yukon gold will work, but you will probably need to adjust the baking time.
- Vegetable Oil - you could substitute olive oil, avocado oil or even melted butter.
- Salt and Pepper
- Bacon - any bacon will work. You can also purchase bacon bits at the store, but we just prefer to make them.
- Ham - any cooked ham will work! Even deli ham tastes great.
- Shredded Cheese - our favorites for a Ham and Bacon Potato Crust Quiche are Swiss cheese and cheddar cheese. Monterey Jack would also work, and adding a little Gruyere would taste great.
- Eggs - any type of large egg will work.
- Milk - use either whole milk or 2%.
- Heavy Cream - any type will work.
- Salt and Pepper
- Nutmeg adds a great and familiar flavor to eggs and dairy.
- Cayenne Pepper - we use just enough to add a little kick. If you like spicy, feel free to add an extra pinch.
- Dijon Mustard - optional but tastes delicious.
How to Make this Potato Crust Quiche
- Make the potato crust. Arrange potato slices so that they are slightly overlapping in a single layer on the bottom and sides of a 9" pie dish. Toss in little vegetable oil and season with salt and pepper. Bake in a preheated 400 degree oven for 20-30 minutes, or until fork tender and a little golden brown. Remove from the oven and set aside.
- Add the ham and bacon. In a saute pan over medium-high heat, cook sliced bacon until golden brown. Remove the cooked bacon bits and drain on a paper towel. Sprinkle the ham and bacon evenly inside the pie crust, then top with half of the cheese.
- Make the quiche filling. In a large bowl, whisk the eggs, milk, cream, salt, pepper, nutmeg, cayenne and mustard (optional). Mix until well combined, then pour the egg mixture over the ham and bacon mixture. Top with the remaining cheese.
- Bake. Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Cool and serve. Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Variations
- Sweet Potato Crust Quiche - made the same way, except with sweet potatoes. Skip the ham and shredded cheese and fill with spinach, bacon and goat cheese instead!
- Hash Brown Potato Quiche - instead of Russet potatoes, line the pie plate with shredded hash browns! You’ll still want to prebake the crust but watch the bake time.
- Spinach and Mushroom Potato Crust Quiche - skip the ham and bacon and add sautéed spinach and mushrooms for a vegetarian version.
Storing, Freezing, and Reheating
- Refrigerator - wrap well with plastic wrap and store in the refrigerator for up to 3 days.
- Freezer - Be sure and cool your quiche completely, then wrap well in plastic wrap, followed by aluminum foil. You can store quiche frozen for up to 3 months.
- Reheating Instructions - In order to reheat a frozen quiche, thaw it in the fridge overnight. Once thawed, the instructions are the same whether it was in the freezer or fridge. Just rewarm in a preheated 325 degree oven until warmed through, or about 30 minutes. You may want to cover the crust with aluminum foil part-way through if it begins to brown too much.
Recipe: Ham and Cheese Potato Crust Quiche
Ingredients
Potato Crust
- 4-5 large Russet Potatoes washed, peeled and cut thinly with a mandoline
- 2 teaspoon Vegetable Oil
- ¼ teaspoon Salt
- ⅛ teaspoon Pepper
Quiche Filling
- 8 slices Bacon cut into ½" pieces and cooked until golden brown (or ½ cup prepared bacon bits)
- ⅓ cup Ham chopped
- 1 ¼ cups Shredded Swiss Cheese or Cheddar Cheese
- 6 large Eggs
- 1 cup Milk
- 1 cup Heavy Cream
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 pinch Nutmeg
- ⅛ teaspoon Cayenne Pepper
- 1 teaspoon Dijon Mustard
Instructions
- Preheat oven to 400 degrees.
- Arrange potato slices so that they are slightly overlapping in a single layer on the bottom and sides of a 9" pie dish. Toss in little vegetable oil and season with salt and pepper.
- Bake for 20-30 minutes, or until fork tender and a little golden brown. Remove from the oven and set aside.
- Reduce heat to 350 degrees.
- In a saute pan over medium-high heat, cook sliced bacon until golden brown. Remove the cooked bacon bits and drain on a paper towel.
- Sprinkle the ham and bacon evenly inside the pie crust, then top with half of the cheese.
- In a medium-sized mixing bowl, whisk together the eggs, cream, milk, salt, pepper, nutmeg, cayenne and mustard (optional). Mix until well combined, then pour over the ham and bacon mixture. Top with the remaining cheese.
- Bake the quiche in a preheated 350 degree oven for about 30-40 minutes, or until the egg mixture is set in the middle. You can test by gently shaking the pan just a little to see if the middle of the quiche is still runny. If you still aren't sure, insert a toothpick or knife into the center and it should come out clean.
- Once baked, remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Enjoy!
Notes
Nutrition
Here are some more quiche recipes that we love!
- Bacon and Mushroom Quiche
- 3 Cheese and Pesto Quiche
- Spinach and Feta Quiche
- Mini Cheese Quiche
- Ham and Cheese Quiche
- More Egg Recipes
- More Breakfast Recipes
- More Egg Breakfast Recipes
More Potato Recipes We Love...
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This Potato Crust Quiche is simple to prep, pretty to look at and tastes amazing. The crust is made with thinly sliced potatoes, and the filling is loaded with ham, bacon bits, shredded cheese and a velvety smooth custard.
Katie
Sometimes I just really love a savory breakfast dish. This hits the spot!
The Carefree Kitchen
I'm so glad you loved it. Thanks for letting me know!
Chrissy
Yum! It was good to use potatoes as a way to mix it up from the traditional pie crust quiche - a fun change. Thanks for the recipe!
The Carefree Kitchen
We love it too! Thanks for the feedback!