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Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Potato-Crust Quiche

By Xavier
Food Photographer

I still remember the first time I made a potato-crust quiche - the aroma of caramelized potatoes and savory eggs filled my kitchen, and I knew I had created something special. As I took my first bite, the crunchy potato crust gave way to a fluffy, flavorful filling that left me wanting more.

Now, I make this quiche every weekend, and it's become a staple in my household. The best part? It's incredibly easy to make, and the ingredients are all Whole30-compliant, so I can feel good about what I'm putting in my body.

📋 Table of Contents

Ingredients for Potato-Crust Quiche

To make this delicious quiche, you'll need a few simple ingredients, including potatoes, eggs, and your choice of fillings.

For the Potato Crust:

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted

For the Filling:

  • 6 large eggs
  • 1/2 cup diced sugar-free compliant bacon
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Step-by-Step Instructions

One of the keys to making a great potato-crust quiche is to par-bake the crust before adding the filling. This helps the crust hold its shape and prevents it from becoming soggy.
  1. Preheat your oven to 400°F (200°C). While the oven is heating up, prepare your ingredients and get started on the crust.
  2. Make the potato crust by combining the shredded potatoes, garlic powder, salt, and pepper in a bowl. Mix well to combine, then stir in the melted olive oil or ghee.
  3. Press the potato mixture into a 9-inch tart pan with a removable bottom. Make sure to get the potatoes evenly distributed and pressed into the corners of the pan.
  4. Par-bake the crust for 20-25 minutes, or until it's lightly golden brown and set. Remove the crust from the oven and let it cool for a few minutes.
  5. While the crust is baking, prepare the filling by cooking the diced bacon in a skillet over medium heat. Once the bacon is crispy, remove it from the skillet and set it aside on a paper towel-lined plate.
  6. Add the diced bell peppers, onions, and garlic to the skillet and cook until they're tender. Stir in the cooked bacon, thyme, salt, and pepper.
  7. In a separate bowl, whisk together the eggs and a pinch of salt and pepper. Pour the egg mixture over the filling in the skillet and stir to combine.
  8. Pour the egg and filling mixture into the par-baked potato crust. Smooth out the top and make sure the filling is evenly distributed.
  9. Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set. Remove the quiche from the oven and let it cool for a few minutes before serving.
  10. Remove the quiche from the tart pan and transfer it to a serving plate. Slice and serve warm, garnished with fresh herbs if desired.
Note on food safety: make sure to cook the quiche to an internal temperature of 160°F (71°C) to ensure food safety.

What to Serve with Potato-Crust Quiche

The best part about this quiche is that it's incredibly versatile - it can be served for breakfast, lunch, or dinner, and it pairs well with a variety of sides. The key is to find sides that complement the rich, savory flavors of the quiche without overpowering them.

Roasted Asparagus: The tender, slightly sweet flavor of roasted asparagus pairs perfectly with the savory quiche. Simply toss the asparagus spears with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 12-15 minutes, or until tender.
Sautéed Spinach: Quickly cooked with garlic and lemon juice, sautéed spinach adds a burst of nutrients and flavor to the dish. Simply heat some olive oil in a skillet over medium heat, add a handful of spinach and a clove of garlic, and cook until the spinach is wilted.
Grilled Bell Peppers: The smoky flavor of grilled bell peppers complements the quiche beautifully, and adds a pop of color to the plate. Simply brush the peppers with olive oil and grill over medium heat for 5-7 minutes per side, or until tender.
Caesar Salad: A simple green salad with a homemade Caesar dressing provides a refreshing contrast to the rich quiche. Simply toss together some romaine lettuce, homemade croutons, and a sprinkle of parmesan cheese, and drizzle with Caesar dressing.
Roasted Sweet Potatoes: The sweet, comforting flavor of roasted sweet potatoes pairs beautifully with the savory quiche. Simply toss the sweet potatoes with olive oil, salt, and pepper, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender.
Garlic and Herb Roasted Carrots: The sweet, earthy flavor of roasted carrots adds a lovely contrast to the dish. Simply toss the carrots with olive oil, minced garlic, and chopped fresh herbs, and roast in the oven at 425°F (220°C) for 20-25 minutes, or until tender.
Fresh Fruit Salad: A light and refreshing fruit salad provides a lovely contrast to the rich quiche. Simply combine your favorite fruits, such as berries, citrus, and apples, and serve chilled.
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Storage and Serving Tips

The quiche can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months.

To refrigerate, simply cool the quiche to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.

To freeze, cool the quiche to room temperature, then wrap it tightly in plastic wrap or aluminum foil and freeze.

When you're ready to serve, simply thaw the quiche overnight in the refrigerator, then reheat it in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.

Conclusion

This potato-crust quiche is a game-changer for anyone looking for a delicious, Whole30-compliant breakfast or brunch option. The combination of crispy potatoes, savory eggs, and flavorful fillings is absolute perfection, and it's sure to become a staple in your household.
Potato-Crust Quiche with crispy potato crust and vegetable filling a white plate overhead view

Potato-Crust Quiche

A delicious, Whole30-compliant quiche with a crispy potato crust and a savory egg filling. Perfect for breakfast, lunch, or dinner!

Prep Time
20 mins
Cook Time
40-45 mins
Rest Time
10 mins
Total Time
1 hr 10 mins
Serves: 6 slices Course: Breakfast, Brunch Cuisine: American Calories: 320

📝 Ingredients

  • 2 medium russet potatoes (about 1.5 lbs), peeled and shredded – squeeze as dry as possible
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee, melted
  • 6 large eggs
  • 1/2 cup diced sugar-free compliant bacon
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or ghee

🍳 Equipment

  • 9-inch tart pan with a removable bottom
  • Skillet
  • Oven
  • Cutting board
  • Knife

👨‍🍳 Method

  1. Preheat oven to 400°F (200°C).
  2. Make the potato crust by combining the shredded potatoes, garlic powder, salt, and pepper in a bowl.
  3. Press the potato mixture into a 9-inch tart pan with a removable bottom.
  4. Par-bake the crust for 20-25 minutes, or until it's lightly golden brown and set.
  5. Prepare the filling by cooking the diced bacon in a skillet over medium heat.
  6. Add the diced bell peppers, onions, and garlic to the skillet and cook until they're tender.
  7. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
  8. Pour the egg mixture over the filling in the skillet and stir to combine.
  9. Pour the egg and filling mixture into the par-baked potato crust.
  10. Bake the quiche for 35-40 minutes, or until the edges are golden brown and the center is set.
  11. Remove the quiche from the oven and let it cool for a few minutes before serving.

📝 Notes

Make sure to squeeze the shredded potatoes as dry as possible to prevent a soggy crust.