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.
Ingredients
For the Crust:
-
3 medium Yukon gold or russet potatoes, thinly sliced
-
1 tablespoon olive oil
-
Salt and pepper, to taste
For the Filling:
-
6 large eggs
-
1/2 cup milk or half and half
-
1 cup shredded sharp cheddar cheese
-
1/2 cup cooked bacon, chopped
-
1/4 cup diced onions or shallots (optional)
-
1/4 teaspoon garlic powder
-
Salt and pepper, to taste
For Garnish:
-
Fresh parsley, chopped
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
