Smashed Potato Crusted Quiche
A savory and delicious quiche with a crispy smashed potato crust, perfect for breakfast or brunch. Versatile and easy to make, it can be customized with your favorite ingredients.
Ingredients
Crust
- 2 cups Yukon Gold Potatoes, cooked and smashed
- 2 tablespoons Olive Oil
Filling
- 6 large Eggs
- 1 cup Whole Milk
- 1 cup Shredded Cheddar Cheese
- 1 cup Baby Spinach, chopped
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease your baking dish.
- Sauté onion and garlic in olive oil until translucent.
- Add spinach and cook until wilted.
- In a bowl, whisk together eggs, milk, cheese, salt, and pepper.
- Fold in sautéed veggies.
- Press the smashed potatoes into the base and sides of the dish to form a crust.
- Pour the egg mixture into the crust and smooth the top.
Baking
- Bake for 35–40 minutes until set and golden.
- Cool slightly, slice, and serve warm.
Notes
For a delightful meal, serve with a fresh side salad, sautéed mushrooms, or cherry tomatoes. Adding sour cream and chives elevates the dish.