Gluten-Free Potato Crust Quiche

➤ story by EMILIA LOPEZ • photos by GRUBBANA STUDIOS

This one goes out to all the gluten-free folks who thought they couldn’t enjoy a classic quiche. While traditionally a breakfast dish that uses a flour-based pie crust, it turns out a quiche can just as easily be made with a potato crust instead. I mean, who likes rolling out pie dough anyway?

To make it, simply cook russet potatoes until tender, mash them lightly, and press them into a pie plate or quiche dish. After a quick bake to help the crust set and crisp, fill it with your favorite quiche ingredients and bake until golden and puffed.

@itskatiebien

POTATO CRUST QUICHE 🥔✨ Skip the pie crust and use potatoes instead! This crispy potato crust is easy to make, naturally gluten-free, and holds together beautifully. INGREDIENTS For the Potato Crust: • Russet or Yukon Gold potatoes (amount will vary depending on size and pan) • Avocado oil or olive oil • Salt For the Quiche Filling: • 6 eggs • ½ cup ricotta cheese • ½ cup shredded Colby Jack cheese, plus extra for topping • ¼ cup diced scallions, plus extra for topping • 3-4 slices thick-cut bacon, cooked and chopped, plus extra for topping Optional Toppings & Finishing Touches: • Sour cream or crème fraîche • Hot honey • Fresh chives DIRECTIONS 1. Wash your potatoes well and cut them into halves or thirds, depending on size. Boil until fork tender. (You can also bake them if preferred—you just need fully cooked potatoes.) 2. Grease a springform pan well with avocado oil, olive oil, or butter. 3. Add the cooked potatoes to the pan. Spray the bottom of a glass or measuring cup with oil and use it to press the potatoes into an even crust along the bottom and sides of the pan. 4. Spray the potato crust with more oil and sprinkle generously with salt. 5. Bake at 425°F for 20-25 minutes to help crisp up the crust and prevent a soggy bottom. 6. While the crust bakes, whisk together the eggs, ricotta cheese, Colby cheese, scallions, and the chopped bacon. 7. Remove the crust from the oven and pour in the egg mixture. Sprinkle additional Colby cheese over the top. 8. Bake at 350°F for 40-45 minutes, or until the center is set and no longer jiggly. A toothpick inserted in the center should come out clean, and the internal temperature should reach about 160°F. 9. Let cool for a few minutes before removing the springform ring. 10. Top with flaky salt, extra bacon, and extra scallions before slicing and serving. The potato crust gets perfectly crispy and makes such a delicious alternative to traditional pie crust! #quiche #breakfast #healthybreakfastideas #breakfast #breakfastideas

♬ original sound – itskatiebien

Tips for making the best potato crust

Best type of potatoes: For structural purposes, we recommend using starchy potato varieties like russet or Idaho over waxy varieties like yellow or red. Starchy potatoes contain less moisture and more starch, helping them bind together more effectively. This creates a crust that’s easier to slice and serve without crumbling apart.

Boiling vs. baking: Your potatoes will need to be fully cooked before they’re pressed into the baking dish. Both boiling and baking work, but baking is the better choice if you have the time. Baking removes moisture rather than adding it, which helps create a crispier crust. Boiled potatoes can still work well, but you may need to bake the crust a few extra minutes before adding the filling.

Best Baking Dish or Pan

A tart pan or springform pan (i.e. the kind with a removable bottom and/or removable sides) is the most ideal baking dish for this recipe. While a standard 9-inch pie dish can definitely work, a springform pan will make the quiche much easier to lift out without disturbing the crust. For entertaining, consider making individual quiches in mini tart pans.

Don’t Skip the Pre-Bake

Once you’ve pressed the potatoes into the dish, bake the crust on its own before adding the egg mixture. This step helps remove excess moisture and creates a sturdier base that won’t become soggy once the filling is added.

Season the Potatoes

If you really want to amp up the flavor of your quiche, add seasoning! Mix in salt, pepper, garlic powder, or fresh herbs before pressing the crust into the pan. A little grated Parmesan can also help the crust develop extra flavor and a crisp texture.

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Can you use leftover mashed potatoes?

Maybe, but it depends on the mashed potatoes. Many mashed potato recipes contain butter, cream, milk, or sour cream, which can make the mixture too soft to hold together as a crust. If the potatoes are particularly creamy, the crust may fall apart when sliced.

If you’re hoping to repurpose leftovers, roasted or baked potatoes are your best bet. Otherwise, it’s best to save ultra-creamy mashed potatoes for another meal and start with freshly cooked potatoes for the most reliable results.