Quiche with Smashed Potato Crust
Around here, potatoes are more than a side dish. This Smashed Potato Quiche uses yellow baby potatoes to create a solid, satisfying crust that’s naturally gluten free. Plus, the potatoes add a nice heft to each serving and make each slice feel like a full meal. The egg mixture is simple and straightforward, meaning you can customize it to your taste as you repeat the recipe. Though jalapeños are daunting to some, they add a subtle kick to the dish that isn’t overpowering or too spicy for a midwestern palate. Make this for your next weekend breakfast or brunch gathering, or for a great breakfast-for-dinner!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Quiche with Smashed Potato Crust
Prep Time35 Minutes
Servings8
Cook Time90 Minutes
Ingredients
1 ½ pounds yellow baby potatoes
2 tablespoons extra virgin olive oil
1 tablespoon plus 2 teaspoons Kosher salt, divided
6 large eggs
1 cup heavy cream
1 cup whole milk
1 cup whole milk ricotta cheese
1 pound bacon, cooked according to package instructions, crumbled
2 cups packed fresh spinach leaves
½ cup cherry tomatoes, halved
1 jalapeño pepper, thinly sliced
Directions
- Heat oven to 350 F.
- In a large pot, cover the potatoes with cold water and bring to a boil. Cook until easily pierced with a fork, 10 to 12 minutes. Drain and allow to cool at room temperature until cool enough to handle, about 6 minutes.
- In a large bowl, combine the potatoes, olive oil and 2 teaspoons of the salt. Toss to coat.
- Place the potatoes in a 10-inch quiche pan. Using the back of a glass, smash the potatoes into a 1 inch-thick layer along the bottom and up the sides of the pan. Bake for 15 minutes, until the potatoes just start to brown. Remove the pan from the oven and allow to cool to room temperature, 10 minutes.
- In a large bowl, whisk together the eggs, cream, milk and ricotta until smooth. Set aside. Layer the bacon, spinach, tomatoes and jalapeño in the potato shell. Pour the custard into the shell. Bake the quiche until the filling is set and registers 185 F on an instant-read thermometer, about 1 hour.
- Remove the quiche from the oven and let it cool for 20 minutes before serving.
35 minutes
Prep Time
90 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
The Little Potato Co. Little Mini Yellows Fresh Potatoes, 16 Ounce
$4.99$0.31/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Essential Everyday Heavy Whipping Cream, 16 Ounce
$3.99$0.25/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
Frigo Whole Milk Ricotta Cheese, 15 Ounce
$4.89$0.33/oz
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Fresh Express Baby Spinach, 5 Ounce
$4.49$0.90/oz
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.99$0.42/oz
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Directions
- Heat oven to 350 F.
- In a large pot, cover the potatoes with cold water and bring to a boil. Cook until easily pierced with a fork, 10 to 12 minutes. Drain and allow to cool at room temperature until cool enough to handle, about 6 minutes.
- In a large bowl, combine the potatoes, olive oil and 2 teaspoons of the salt. Toss to coat.
- Place the potatoes in a 10-inch quiche pan. Using the back of a glass, smash the potatoes into a 1 inch-thick layer along the bottom and up the sides of the pan. Bake for 15 minutes, until the potatoes just start to brown. Remove the pan from the oven and allow to cool to room temperature, 10 minutes.
- In a large bowl, whisk together the eggs, cream, milk and ricotta until smooth. Set aside. Layer the bacon, spinach, tomatoes and jalapeño in the potato shell. Pour the custard into the shell. Bake the quiche until the filling is set and registers 185 F on an instant-read thermometer, about 1 hour.
- Remove the quiche from the oven and let it cool for 20 minutes before serving.