A delicious twist on the traditional quiche, this Potato Crust Quiche with Bacon and Cheese swaps out a classic pastry base for a crispy, golden layer of thinly sliced potatoes. Filled with smoky bacon, melty cheddar, and rich, creamy eggs, this savory bake is perfect for a cozy brunch, an easy dinner, or make-ahead breakfasts. It’s comforting, hearty, and naturally gluten-free, making it a versatile and satisfying dish for any time of day.

Why You’ll Love This Recipe

Crispy, gluten-free potato crust offers a rustic, satisfying base
Hearty and filling, with protein-packed eggs, bacon, and cheese
Ideal for brunch, breakfast-for-dinner, or meal prep
Naturally gluten-free, no pastry required
Customizable with extra veggies or different cheeses
Simple and accessible ingredients
Perfectly balanced flavors—smoky, cheesy, savory, and rich
Make-ahead friendly and great for reheating
Elegant enough for guests, but easy enough for everyday
Comfort food at its best, with familiar flavors and textures

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Yukon gold or russet potatoes, thinly sliced
olive oil
salt and pepper

For the filling:

large eggs
milk or half and half
shredded sharp cheddar cheese
cooked bacon, chopped
diced onions or shallots (optional)
garlic powder
salt and pepper
fresh parsley (for garnish)

Directions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or cast-iron skillet with non-stick spray or a light layer of olive oil.
Prepare the crust: Toss the thinly sliced potatoes with olive oil, salt, and pepper. Arrange them in the pie dish, overlapping the slices slightly to create a solid layer, pressing them up the sides to form a crust.
Bake the crust for 20 minutes, or until the potatoes are tender and starting to crisp at the edges.
Make the filling: In a large mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in half the shredded cheese and all the chopped bacon.
Assemble the quiche: Pour the egg mixture into the pre-baked potato crust. Top with the remaining cheese and sprinkle diced onions or shallots over the top if using.
Bake for 30–35 minutes, or until the center is set and the top is golden brown.
Cool for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Calories: 310 kcal per serving

Variations

Add vegetables: Include sautéed spinach, mushrooms, or bell peppers for more nutrition and flavor
Use a different cheese: Try Gruyère, Swiss, Monterey Jack, or feta for a unique twist
Make it vegetarian: Omit the bacon and add more vegetables or a plant-based alternative
Add herbs: Mix in fresh thyme, rosemary, or chives for aromatic depth
Use sweet potatoes: For a slightly sweeter crust and nutritional boost
Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture
Mini quiches: Use a muffin tin to create single-serving portions
Add cream: For a richer filling, replace milk with half and half or heavy cream
Top with avocado or hot sauce: For an extra indulgent serving

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 4 days
Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight before reheating
Reheating: Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual slices for 1–2 minutes
Meal prep tip: Make on Sunday and enjoy slices throughout the week for a quick breakfast or lunch

FAQs

Can I make this quiche ahead of time?

Yes, it reheats beautifully and is ideal for meal prep. Prepare the night before or bake in advance and store in the fridge.

What’s the best potato for the crust?

Yukon gold or russet potatoes work best for their structure and ability to crisp up when baked.

How thin should I slice the potatoes?

About 1/8-inch thick. Use a mandoline slicer or a sharp knife for even slices.

Can I use pre-cooked bacon?

Yes, pre-cooked bacon works well and saves time. Just chop it before adding to the egg mixture.

Can I make this dairy-free?

Use a dairy-free milk alternative and cheese substitute. The result will still be creamy and flavorful.

Can I use egg whites only?

Yes, substitute 12 egg whites for 6 whole eggs. The texture will be slightly lighter.

What can I use instead of cheddar?

Swiss, pepper jack, mozzarella, or goat cheese are all excellent choices.

Is this recipe gluten-free?

Yes, this quiche is naturally gluten-free since it uses a potato crust instead of pastry.

Can I make it crustless?

Yes, you can skip the potato crust entirely and just pour the filling into a greased dish and bake as a crustless quiche.

What should I serve with this?

A green salad, roasted vegetables, or fruit make great sides for a complete meal.

Conclusion

Potato Crust Quiche with Bacon and Cheese is a cozy, crave-worthy dish that blends savory flavors with rustic charm. With its golden, crisp potato base and rich, cheesy filling, it’s the kind of recipe that works equally well for brunch with friends or a satisfying weekday meal. Easy to customize, naturally gluten-free, and perfect for leftovers, this quiche is bound to become a favorite in your rotation.

Potato Crust Quiche with Bacon and Cheese

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Author: Mari
Total Time: 1 hour 10 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Potato Crust Quiche with Bacon and Cheese is a savory, comfort-filled twist on traditional quiche—made with a crispy, golden potato crust instead of pastry. Packed with smoky bacon, sharp cheddar, and creamy eggs, it’s perfect for brunch, breakfast-for-dinner, or weekly meal prep with rustic charm and satisfying flavor.

Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch pie dish or cast-iron skillet.
Toss thin potato slices with olive oil, salt, and pepper. Layer in the dish, overlapping slightly to form a crust along the bottom and up the sides.
Bake the potato crust for 20 minutes, or until tender and just beginning to crisp.
Meanwhile, in a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper. Stir in half the shredded cheese and all the chopped bacon.
Pour the egg mixture into the pre-baked potato crust. Sprinkle remaining cheese and optional onions on top.
Bake for 30–35 minutes, until the quiche is golden and the center is set.
Let cool for 5–10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

To make ahead, fully bake and refrigerate; reheat slices in the oven or toaster oven.
Use sweet potatoes for a different flavor or make it vegetarian by swapping bacon for sautéed mushrooms.
Great as leftovers—flavor improves the next day!

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: American