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Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Potato-Crust Quiche

By Emma
Owner & Founder

I still remember the first time I made a potato-crust quiche in my small kitchen. The sound of sizzling potatoes in the oven and the aroma of garlic and herbs filled the air, making my stomach growl with anticipation. As I took the quiche out of the oven, the golden-brown crust glistened with a subtle sheen, and I couldn't wait to slice into it.

The first bite was like a symphony of textures and flavors - the crispy potato crust gave way to a creamy, savory filling, with the sweetness of caramelized onions and the richness of eggs and spices. It was a truly satisfying experience, and I knew I had to share this recipe with others. The best part? It's Whole30-compliant, making it a great option for those looking for a delicious and healthy breakfast or brunch dish.

📋 Table of Contents

Ingredients for Potato-Crust Quiche

To make this delicious quiche, you'll need a few simple ingredients, including potatoes, eggs, and spices.

For the Potato Crust:

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted

For the Filling:

  • 6 large eggs
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of fresh spinach leaves
  • 1/2 cup of diced sugar-free compliant bacon
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or ghee
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Step-by-Step Instructions

To ensure a crispy potato crust, it's essential to squeeze out as much moisture as possible from the shredded potatoes before baking.
  1. Preheat your oven to 400°F (200°C). While the oven is heating up, prepare the potato crust by squeezing out as much moisture as possible from the shredded potatoes. In a large bowl, combine the potatoes, garlic powder, salt, and pepper. Mix well to combine.
  2. In a large skillet, heat the melted olive oil or ghee over medium heat. Add the diced onion and cook until it's translucent and starting to caramelize, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
  3. In a separate bowl, whisk together the eggs, salt, and pepper. Add the diced sugar-free compliant bacon, dried thyme, and paprika to the bowl and mix well to combine.
  4. Add the cooked onion and garlic mixture to the bowl with the eggs. Stir in the fresh spinach leaves and mix well to combine.
  5. In a greased 9-inch tart pan with a removable bottom, arrange the potato crust. Make sure to press the potatoes up the sides of the pan to form a crust.
  6. Pour the egg mixture into the potato crust. Smooth out the top of the filling to ensure it's even.
  7. Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set. Remove the quiche from the oven and let it cool for a few minutes before slicing.
  8. While the quiche is baking, prepare the topping by heating the olive oil or ghee in a small skillet over medium heat. Add any desired toppings, such as diced bell peppers or chopped fresh herbs, and cook until they're tender.
  9. Once the quiche is ready, remove it from the oven and top it with the desired toppings. Return the quiche to the oven and bake for an additional 2-3 minutes, or until the toppings are heated through.
  10. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving. Enjoy!
Note on food safety: Make sure to handle and store the quiche safely to avoid foodborne illness. Always refrigerate the quiche at a temperature of 40°F (4°C) or below, and consume it within a few days of baking.

What to Serve with Potato-Crust Quiche

The rich and savory flavors of this potato-crust quiche are perfectly balanced by a variety of sides, from the crunch of a fresh green salad to the warmth of roasted vegetables. Whether you're serving it for breakfast, brunch, or dinner, this quiche is sure to be a hit.

Roasted Asparagus: The tender crunch of roasted asparagus provides a beautiful contrast to the creamy quiche. Simply toss the asparagus spears with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 12-15 minutes, or until tender.
Sautéed Spinach: Quickly cooked with garlic and lemon juice, sautéed spinach adds a burst of nutrients and flavor to the dish. Simply heat some olive oil in a pan over medium heat, add a handful of spinach leaves, and cook until wilted, about 1-2 minutes.
Grilled Bell Peppers: The smoky sweetness of grilled bell peppers complements the savory quiche beautifully. Simply brush the peppers with olive oil, season with salt and pepper, and grill over medium heat for 5-7 minutes per side, or until tender.
Fresh Fruit Salad: A light and refreshing fruit salad provides a lovely contrast to the rich quiche. Simply combine your favorite fruits, such as strawberries, blueberries, and grapes, in a bowl and serve.
Roasted Sweet Potatoes: The comforting warmth of roasted sweet potatoes pairs perfectly with the quiche. Simply toss the sweet potato cubes with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender.
Green Salad with Citrus Vinaigrette: A simple green salad with a tangy citrus vinaigrette provides a beautiful contrast to the rich quiche. Simply combine your favorite greens, such as arugula or spinach, in a bowl, and top with a homemade citrus vinaigrette made with freshly squeezed juice and olive oil.
Crispy Prosciutto: The crispy, salty prosciutto adds a satisfying texture to the dish. Simply bake the prosciutto in the oven at 400°F (200°C) for 5-7 minutes, or until crispy, and serve on top of the quiche.
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Storage and Serving Tips

To store the quiche, let it cool completely on a wire rack before refrigerating or freezing.

The quiche can be refrigerated for up to 3 days, or frozen for up to 2 months. To freeze, wrap the quiche tightly in plastic wrap or aluminum foil and place in a freezer-safe bag.

To reheat the quiche, simply thaw it overnight in the refrigerator and bake in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.

It's also important to note that the quiche should be handled and stored safely to avoid foodborne illness. Always refrigerate the quiche at a temperature of 40°F (4°C) or below, and consume it within a few days of baking.

Conclusion

This potato-crust quiche is a delicious and satisfying dish that's perfect for any meal. With its rich and savory flavors, it's sure to be a hit with family and friends. So go ahead, give it a try, and enjoy the ooohs and ahhhs as you serve it up!
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Potato-Crust Quiche

A delicious and satisfying Whole30-compliant quiche with a crispy potato crust and a rich, savory filling.

Prep Time
20 mins
Cook Time
35-40 mins
Rest Time
10 mins
Total Time
1 hr 5 mins
Serves: 6-8 slices Course: Breakfast, Brunch Cuisine: American Calories: 320 per slice

📝 Ingredients

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted
  • 6 large eggs
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of fresh spinach leaves
  • 1/2 cup of diced sugar-free compliant bacon
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil or ghee

🍳 Equipment

  • 9-inch tart pan with a removable bottom
  • Large bowl
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Oven

👨‍🍳 Method

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the potato crust by squeezing out as much moisture as possible from the shredded potatoes.
  3. In a large skillet, heat the melted olive oil or ghee over medium heat.
  4. Add the diced onion and cook until it's translucent and starting to caramelize, about 5-7 minutes.
  5. Add the minced garlic and cook for an additional minute.
  6. In a separate bowl, whisk together the eggs, salt, and pepper.
  7. Add the diced sugar-free compliant bacon, dried thyme, and paprika to the bowl and mix well to combine.
  8. Add the cooked onion and garlic mixture to the bowl with the eggs.
  9. Stir in the fresh spinach leaves and mix well to combine.
  10. Pour the egg mixture into the potato crust.
  11. Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.

📝 Notes

Make sure to handle and store the quiche safely to avoid foodborne illness. Always refrigerate the quiche at a temperature of 40°F (4°C) or below, and consume it within a few days of baking.