My gluten-free breakfast quiche incorporates a rustic smashed potato crust (as an alternative of conventional pastry) full of bacon, spinach, and cheddar.
Why This Potato Crust Quiche Beats Pancakes Any Day
I’m undoubtedly extra of a savory breakfast particular person, so I gravitate towards hearty recipes like frittatas, hearty egg muffins, and savory puff pastry egg tarts over pancakes or dutch infants. That’s why I really like this potato crust quiche—it’s simply pretty much as good for brunch as it’s for a weeknight dinner, and it’s so a lot simpler than making a conventional dough crust. A slice with a easy inexperienced salad is a whole, restaurant-quality meal. It’s additionally make-ahead pleasant since each the potatoes and filling will be prepped upfront, making it excellent for holidays, entertaining, or meal prep.
Why You may Love It
- Gluten-Free – I swapped out the same old pie crust for smashed child potatoes, which makes this quiche each hearty and naturally gluten-free. It provides a country, crispy-edged texture that pastry simply can’t match.
- Traditional Breakfast Elements – The trio of smoky bacon, candy pink onion, and earthy spinach folded right into a creamy egg custard makes this style like one thing you’d order at a comfortable brunch spot.
The Elements You may Want
Historically, quiche is a French dish made with a buttery pastry (pie) crust and an egg custard filling. Probably the most well-known is Quiche Lorraine, which makes use of bacon and cream. This potato-crust model is extra rustic and hearty, impressed by the thought of changing pastry with a starchy vegetable base, making it naturally gluten-free and further filling whereas maintaining the essence of quiche intact. This picture reveals all of the elements you will want:
FAQs & Detailed Suggestions
- How do I hold the potato crust from sticking? Use a well-seasoned forged iron skillet or line the underside with parchment paper. The pure starch in potatoes could make them stick, however parchment acts as insurance coverage with out affecting the crust.
- Can I make this quiche dairy-free? Sure! Substitute the milk and cream with a dairy-free different like oat milk or cashew cream. For the cheese, use your favourite dairy-free shredded cheese. Simply notice that texture could also be barely softer.
- How do I do know when the quiche is totally cooked? The quiche must be golden on high, and the middle ought to look simply set (not jiggly). It’s also possible to insert a knife within the center—if it comes out clear, it’s prepared. Overbaking can dry it out, so begin checking at 35 minutes.
Potato Crust Quiche
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Elements
For the potato crust:
- 2 lb yellow child potatoes scrubbed (like Yukon gold)
- Salt to style
For the filling:
- 8 slices thin-cut bacon chopped
- ½ medium pink onion finely chopped
- 4 oz contemporary spinach
- 6 massive eggs
- ¾ cup milk
- ½ cup heavy cream
- Salt and pepper to style
- ¼ teaspoon nutmeg
- 1 cup shredded sharp cheddar cheese
- Chopped parsley for garnish
Directions
Cook dinner the potatoes:
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Wash and scrub your potatoes. Cook dinner the potatoes in salted boiling water (seasoned to style) for half-hour or till the potatoes are fork-tender.
Put together the filling whereas the potatoes are cooking:
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Cook dinner the bacon: Warmth a 12-inch skillet over medium-high warmth. Add the chopped bacon and prepare dinner till the fats is rendered. Take away the bacon from the skillet and put aside. Reserve 1 tablespoon of bacon and put aside. Go away the bacon fats into the skillet.
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Cook dinner the onions: In the identical skillet, add the onion. Cook dinner the onion, stirring, for 3-4 minutes.
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Add the spinach and prepare dinner till the spinach is wilted. Take away the onion and spinach from the skillet and add them to a bowl with the bacon.
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Make the bottom: Beat eggs with heavy milk, heavy cream, nutmeg, and salt and pepper, to style.
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Stir within the cooked bacon, onions, and spinach. Stir in shredded cheddar cheese. Put aside.
Put together the crust:
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Smash the potatoes: Add the cooked/boiled potatoes into the skillet. Smash the potatoes with a cup, a glass, or a measuring cup into the skillet, making 1 to 1 ½-inch-tall edges.
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Be sure there aren’t any gaps. Season the potatoes with salt. Pour the ready filling into the potato crust and sprinkle the reserved bacon on high.
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Bake the quiche for 40 minutes at 400°F.
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Cool the quiche for half-hour earlier than slicing and serving.
Notes
- Greatest potatoes: I like to make use of Yukon golds or child yellows since they’re waxy and maintain their form nicely. Please don’t use the starchy potatoes like russet as they take in an excessive amount of water and get mushy. Additionally, in the event you would not have child potatoes, you should utilize plain potatoes; simply lower them into smaller items.
- No gaps: When smashing the potatoes for the crust, be sure you press firmly and fill all gaps, in any other case the custard can leak.
- Cheese: As an alternative of Cheddar cheese, you should utilize Gruyere cheese or Provolone.
- Parchment: If you’re frightened that your quiche could persist with the skillet, line the underside of your skillet with parchment paper. This has not occurred to me, however in case you need further safety.
- Additional crispy crust trick: I generally place the potato crust underneath the broiler for 3 minutes earlier than pouring within the filling—this offers further crunch to the bottom.
- Simple variations: Strive smoked salmon + dill, ham + Swiss, or roasted peppers + goat cheese.
- The best way to serve it: The quiche will be garnished with parsley and even spring onions. Serve your quiche with contemporary salad on the facet for a full meal.
Storage, Reheating & Freezing Suggestions
- Storage – Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
- Reheating – Reheat slices within the oven at 350°F for 10–quarter-hour or within the microwave in 30-second intervals.
- Freezing – This quiche freezes nicely. Wrap slices tightly in foil and freeze for as much as 2 months. Thaw in a single day within the fridge earlier than reheating.
- Make Forward – You’ll be able to boil and smash the potatoes a day upfront and refrigerate. The filling can be prepped forward and saved individually till able to bake.
Diet
The best way to Make Potato Crust Quiche (Step-by-Step)
- Cook dinner the Potatoes – Wash, scrub, and boil potatoes in salted water for about half-hour, till fork-tender.
- Cook dinner the Bacon – In a 12-inch skillet, prepare dinner chopped bacon till fats renders. Take away, reserving 1 tablespoon for topping, and go away drippings within the skillet.
- Sauté Onions & Spinach – Add onion to the skillet and prepare dinner 3–4 minutes. Stir in spinach till wilted. Switch to a bowl with the bacon.
- Combine the Filling – Whisk eggs, milk, cream, nutmeg, salt, and pepper. Stir in bacon, onion, and spinach combination. Stir in shredded cheddar cheese.
- Make the Potato Crust – Smash cooked potatoes into the skillet, urgent evenly throughout backside and sides (1–1½ inches tall). Season with salt.
- Assemble & Bake – Pour filling into the potato crust, sprinkle with reserved bacon, and bake at 400°F for 40 minutes.
- Cool & Serve – Let cool half-hour earlier than slicing and serving.
