Potato Crust Quiche

This potato crust quiche swaps the usual pastry shell for a pressed Yukon Gold potato crust, which gives it more flavor and makes it naturally gluten-free. I add a rich and creamy filling, with eggs, ricotta, cheese, bacon, and green onion, so it's hearty enough for brunch, lunch, or dinner. It’s a fun twist on classic quiche and an easy one to make when you want something a little more filling than the usual version.

Why This Viral Quiche with Potato Crust Works

I kept seeing potato crust quiche videos everywhere, and the one from itskatiebien finally pushed me to make it myself. It’s easy to see why this version took off. Swapping the usual crust for smashed potatoes makes the quiche crust more interesting right away, and potatoes with eggs is already a combination that pretty much always works.

The potato layer is a big part of why this comes out so well. Yukon Golds get boiled until tender, then pressed into the pan so they form a crust that holds everything together once it bakes. The filling stays creamy from the eggs, ricotta, and cheese, while the bacon and green onion give it enough flavor that it doesn’t need much else.

What I really like is that it's substantial without being fussy to make. You get that same sliceable quiche look, but the smashed potato crust gives it a heartier texture and makes it naturally gluten free at the same time. Once you cut into it, the layers look just as good as they did in the videos, but it’s the flavor that makes it worth making again.

Ingredients

• 2 lbs Yukon Gold potatoes
• 10 to 12 large eggs
• ¾ cup ricotta cheese
• ¾ cup shredded cheese, plus more for topping
• ¼ cup diced green onion
• 6 to 8 slices thick cut bacon, cooked and crumbled, plus more for topping
• Salt and pepper, to taste

How to Make Potato Crust Quiche

Step 1: Boil the Potatoes

Wash the potatoes and cut them in half. Add to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are completely fork tender, about 15-20 minutes depending on size. Drain and allow to cool for 10 minutes so they're easier to handle.

Step 2: Form the Potato Crust

Spray the bottom of a glass or small bowl with cooking spray. Using a springform pan, press the cooked potatoes flat into the bottom and up the sides using the sprayed glass to compress them into an even, sturdy crust layer.

Take your time here and work the potatoes up the sides as evenly as possible. The more even and compact the crust, the better it holds together when you cut into the finished smashed potato crusted quiche.

Step 3: Make the Egg Filling

In a large bowl, crack the eggs and whisk until smooth. Add the ricotta, shredded cheese, crumbled bacon, and diced green onion. Season generously with salt and pepper and stir until everything is evenly distributed throughout the egg mixture.

Step 4: Fill and Top

Pour the egg mixture into the potato crust. Top with an extra sprinkle of shredded cheese and a few more crumbles of bacon.

Step 5: Bake

Bake at 350°F for 55-60 minutes, until the eggs are fully set in the center and the top is lightly golden. The quiche is done when a gentle shake of the pan shows no jiggle in the center.

Step 6: Cool and Serve

Remove from the oven and allow to cool in the pan for at least 10 minutes before releasing the springform. This resting time allows the quiche to fully set so it holds its shape cleanly when you remove the sides and slice into it. Once it cools, cut into 6 slices and serve.

Pro Tips for the Best Potato Crust Quiche

Use Yukon Gold potatoes if you can. They mash and press into the pan more cleanly than russets, and the crust holds together better once baked.

Really compact the crust. The more firmly you press the potatoes into the bottom and up the sides, the better the quiche slices later. If the crust is loose, it’s more likely to break when you cut into it.

Aim for an even thickness. Try not to leave the bottom too thick and the sides too thin. A more even crust bakes more evenly and looks better once you remove the pan.

Let the bacon cool before mixing it in. If it’s still hot, it can melt into the filling a little too much and make that part of the quiche greasier than it needs to be.

Watch the center more than the edges. The outside usually looks done first. What matters is that the middle is set and only barely moves when you gently shake the pan.

Give it time before unmolding. Letting it rest after baking helps the filling firm up and makes the crust less likely to fall apart when you remove the springform ring.

Use a serrated knife for cleaner slices. A gentle sawing motion cuts through the potato crust more neatly than pressing straight down with a regular knife.

Potato Crust Quiche Filling Variations

Swap the bacon for sausage: Cooked, crumbled breakfast sausage or Italian sausage works well here and changes the flavor of the filling.

Add vegetables: Bell peppers, spinach, mushrooms, or roasted cherry tomatoes all fit well in this quiche. Just avoid adding anything too wet, or the filling can get runny.

Make it vegetarian: Skip the bacon and use extra vegetables and cheese instead. It still comes out hearty and filling with the potato crust.

How to Store and Reheat Potato Crust Quiche

Store leftover quiche covered in the refrigerator for up to 4 days. It's delicious made-ahead and reheated, perfect for busy mornings.

For reheating, warm individual slices in the oven at 325°F for about 10 minutes or in the microwave for 60-90 seconds. The oven gives you the best texture, especially for the potato crust.

For longer storage, wrap individual slices tightly and freeze them for up to 1 month. Thaw overnight in the fridge before reheating.

Potato Crust Quiche FAQs

What is potato crust quiche?

Potato crust quiche is a quiche made with potatoes instead of a traditional pastry crust. In this version, boiled Yukon Gold potatoes are pressed into the pan to form the crust, then filled with eggs, ricotta, cheese, bacon, and green onion.

What kind of potatoes are best for potato crust quiche?

Yukon Gold potatoes work especially well because they mash smoothly and press into the pan more easily than starchier potatoes. They also give the crust a richer, more buttery flavor.

Is potato crust quiche gluten free?

Yes, this recipe is naturally gluten free as long as all of your ingredients are certified gluten free. Since there’s no flour-based crust, it’s an easy quiche option for anyone avoiding gluten.

Can I make potato crust quiche ahead of time?

Yes. You can bake it ahead, let it cool, and keep it in the fridge until you’re ready to reheat and serve. It’s a really good make-ahead option for brunch, lunch, or meal prep.

Can I use a regular pie dish instead of a springform pan?

Yes, but a springform pan makes it easier to remove and slice neatly. A regular pie dish will still work, though you’ll just serve it more like a standard quiche straight from the pan.

What size springform pan should I use?

A 9-inch or 10-inch springform pan works best for this amount of filling. A smaller pan will overflow and a larger pan will produce a thinner, less impressive result. Nine inches is the sweet spot for this recipe.

How do I know when the quiche is done?

The center should look set and only barely jiggle when you gently shake the pan. If the middle still looks loose, give it a few more minutes in the oven.

Why is my potato crust falling apart?

Usually it means the potatoes weren’t pressed firmly enough into the pan or the quiche was sliced too soon. Letting it rest after baking helps the filling set and gives the crust time to hold together better.

More Viral Recipes with Potatoes You'll Love

• Smashed Potato Salad
• Stuffed Sweet Potatoes
• Steak Loaded Potato Skins
• Mini Baked Potatoes
• Japanese Long Fries