This Potato Crust Quiche is the recipe that makes everyone ask why they ever bothered with a pastry crust. Boiled Yukon Gold potatoes are smashed into a springform pan, pressed up the sides, and baked until golden and crispy, then filled with Greek yogurt for added protein. Then the egg custard is loaded with manchego, cheddar, deli turkey, crispy turkey bacon, and scallions. So delicious!
A Quick Look at the Recipe
✅ Recipe Name: Potato Crust Quiche
🕒 Ready In: ~ 80 minutes
👪 Serves: 8 servings
🍽 Calories: ~ 273 per serving (estimated)
🥣 Main Ingredients: Potatoes, eggs, Greek yogurt, scallions, turkey, turkey bacon, Manchego, cheddar
👌 Difficulty: Easy
SUMMARIZE & SAVE THIS CONTENT ON
The potato crust is the detail that changes everything. It bakes up golden and slightly crispy on the outside while staying creamy on the inside, and it holds the custard perfectly without any blind baking, pie weights, or pastry work. Greek yogurt in the custard instead of heavy cream adds protein and a gentle tang that makes the filling taste brighter and less heavy than a traditional quiche.
Jump to:
Why You'll Love This Recipe
No pastry crust. Boiled Yukon Golds smashed into a springform pan and baked golden is easier, more interesting, and honestly more delicious.
Greek yogurt in the custard. More protein, a gentle tang, and a lighter filling than a traditional heavy cream quiche.
Two cheeses in every bite. Manchego and cheddar melted through the custard with more on top. Bold, savory, and exactly right.
Serves eight from one pan. Perfect for brunch, lunch, or a light dinner with a simple salad alongside.
Potato Crust Quiche Video
If you enjoyed this video for Potato Crust Quiche, please subscribe to my Youtube Channel and click the BELL icon so you can be the first to know when I post a new video.
Ingredient Notes
Yukon Gold Potatoes: Their naturally buttery, creamy flesh mashes into a pliable, slightly textured crust that holds its shape during baking without becoming gluey or waterlogged. You can leave a little texture when you smash them. A slightly textured smash gives you a crust with more character and better crunch after the first bake.
Greek Yogurt and Whole Milk Custard: Greek yogurt replaces the heavy cream in traditional quiche, adding protein, a gentle tang, and a lighter body to the custard. Mixing it with whole milk first ensures it incorporates smoothly into the eggs without any lumps. Full-fat Greek yogurt is what you want here. Low-fat versions have more water content and can make the custard slightly watery after baking. I use the same Greek yogurt technique in my Meal Prep Sheet Pan Breakfast Burritos for the same protein-boosting reason.
Manchego and Cheddar: Manchego is a Spanish sheep's milk cheese with a slightly nutty, buttery flavor that melts beautifully and adds a distinctly Mediterranean character to the filling. Cheddar adds a sharper, more familiar savory note alongside it. Together they create a cheese layer that is complex and deeply savory without being one-dimensional.
Deli Turkey and Crispy Turkey Bacon: The deli turkey adds a mild savory protein that distributes evenly through the custard. The crispy turkey bacon adds texture, smokiness, and a satisfying crunch that you notice in every bite.
Pro tip
The Secret to Perfect Quiche
Let the quiche rest for 10 minutes after baking before releasing the springform and slicing. A quiche that is cut immediately will not hold its shape cleanly. Ten minutes of resting lets the custard set properly and gives you clean slices that hold together on the plate.
Substitutions & Variations
No manchego? Gruyère is the most natural substitute and melts beautifully with a similar nutty depth. Gouda also works and adds a slightly sweeter creaminess. Both keep the dish feeling Mediterranean and sophisticated.
No deli turkey? Ham or Cooked and crumbled chicken sausage works great and is very much at home in a Mediterranean-inspired quiche. My Cauliflower and Chicken Sausage Bake uses the same Italian chicken sausage if you want to see how it behaves in a baked dish.
No turkey bacon? You can use regular pork bacon or just skip it altogether.
Want to make it vegetarian? Skip the turkey and turkey bacon and add roasted red peppers, sun dried tomatoes, and baby spinach instead. The manchego and cheddar carry more than enough flavor to make a completely satisfying vegetarian version.
FAQ
Yes. The fully baked quiche keeps in the refrigerator for up to 3 days. Reheat individual slices in the oven at 350F for 10 minutes or in the air fryer at 375F for 5 minutes. It is also delicious at room temperature for a brunch spread where you want to make everything ahead.
Either the oven temperature was slightly off, or the custard was poured in too thick. Every oven is different, so check the internal temperature of the custard with a thermometer. It should read 160F when fully set. If it is still jiggly, give it another 5 minutes and check again.
A 9 inch deep dish pie pan works as a substitute but you will not be able to release the sides and the slices will be harder to serve cleanly. A springform pan is strongly recommended for the best presentation.
More Recipes You'll Love
- One-Pot Chicken Shawarma Rice45 Minutes
- Stuffed Pepper Bowl35 Minutes
- Mushroom & White Sauce Puff Pastry Pizza30 Minutes
- Quick and Fluffy Dinner Rolls1 Hours 10 Minutes
⭐️ Recipe
Potato Crust Quiche
Equipment
- 1 springform pan
Ingredients
Potato crust
- 7 medium Yukon Gold potatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil spray
Custard and filling
- 6 large eggs
- ½ cup full fat Greek yogurt
- ½ cup whole milk
- ½ cup shredded manchego divided
- ½ cup shredded cheddar divided
- ⅓ cup scallions diced
- ¾ cup sliced deli turkey
- ⅓ cup cooked crispy turkey bacon crumbled
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For topping
- Fresh chives chopped
Instructions
Make the potato crust
- Boil the Yukon Gold potatoes whole in a large pot of salted water until completely soft and a knife slides through with no resistance, about 20 minutes depending on size. Drain and let cool for 10 minutes until warm but handleable.7 medium Yukon Gold potatoes
- Preheat the oven to 425F. Spray a 9 inch springform pan generously with olive oil spray on the bottom and sides.Olive oil spray
- Halve each potato and push the flesh out of the skin directly into the prepared springform pan. Discard the skins. Using the bottom of a measuring cup or flat-bottomed glass, smash the potatoes into an even layer across the bottom of the pan, leaving a little texture rather than mashing completely smooth. Press firmly up the sides of the pan as well, making sure there are no thin spots or gaps. Season with salt and pepper and spray with olive oil.½ tsp salt, ¼ tsp black pepper
- Bake the potato crust at 425F for 20 minutes until the surface is golden and starting to crisp. Remove from the oven and set aside while you make the custard.
Make the custard
- In a large bowl whisk together the Greek yogurt and whole milk until completely smooth with no lumps.½ cup full fat Greek yogurt, ½ cup whole milk
- In a separate bowl, add the eggs, onion powder, paprika, garlic powder, salt, and black pepper. Whisk until fully combined and the custard looks smooth and cohesive.6 large eggs, 1 tsp onion powder, ½ tsp paprika, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper
- Fold in three quarters of the shredded manchego and cheddar, the diced scallions, sliced deli turkey, and crumbled crispy turkey bacon until evenly distributed through the custard.½ cup shredded manchego, ½ cup shredded cheddar, ⅓ cup scallions, ¾ cup sliced deli turkey, ⅓ cup cooked crispy turkey bacon
Fill and bake
- Pour the custard mixture into the baked potato crust. Spread it gently to the edges so it fills the crust evenly. Scatter the remaining cheese over the top.
- Return to the oven and bake at 425F for 35 to 40 minutes until the custard is fully set with no jiggle in the center and the top is deep golden. If the top is browning too quickly before the center is set, lay a loose piece of foil over the top for the remaining bake time.
Rest and serve
- Remove from the oven and let rest for 10 minutes before releasing the springform. Run a thin knife around the edge of the pan before releasing to make sure the crust comes away cleanly. Scatter fresh chives generously over the top. Slice into 8 wedges and serve warm.Fresh chives
Did you make this recipe? Let me know!