Potato Crust Quiche Recipe

5 from 3 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: American, French

Servings: 9" quiche

Calories: 335kcal

Author: The Carefree Kitchen

Ingredients

Potato Crust

2 pounds russet potatoes sliced thin
2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Quiche Filling

8 slices bacon cut into 1/2" pieces
1/3 cup ham chopped
1¼ cups shredded Swiss cheese
6 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon Dijon mustard

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
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 your preheated oven for 20-30 minutes, or until fork tender and a little golden brown. Remove from the oven, set aside, and reduce heat to 350 degrees F.
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. 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

If your pie crust gets too brown but the quiche isn't finished cooking, tear off 2" strips of aluminum foil and lightly tuck them around the crust.

Storing leftovers: wrap quiche with plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To thaw, transfer to the fridge overnight.

Reheating: reheat in a preheated 325 degree oven until warmed through, or about 30 minutes.

Nutrition