Potato Crust Quiche

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.

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Course: Main Course

Cuisine: Mediterranean

Keyword: quiche

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 273kcal

Author: Lola Jay

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

US Customary - Metric

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

Notes

Nutrition facts are only estimates.

Storage

Store leftover quiche covered 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 until warmed through, and the crust crisps back up. Avoid the microwave as it makes the potato crust soft and the custard rubbery. The quiche can be frozen for up to 2 months, wrapped tightly in plastic wrap then foil. Thaw overnight in the refrigerator before reheating.

Nutrition

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