Looking for a brunch recipe that’s equal parts impressive and easy to make? This Smashed Potato Quiche combines crispy, golden potatoes with a creamy, savory filling. It’s the perfect dish to whip up for a weekend gathering or a casual weekday meal. Plus, it’s endlessly customizable based on what you have on hand. Let’s dive in!
Why You’ll Love This Recipe:
- Versatile: You can use whatever herbs, vegetables, or cheeses you have on hand, making it a great way to clean out your fridge.
- Gluten-Free: The potato crust is a perfect alternative to traditional pastry crusts, making this recipe naturally gluten-free.
- Crowd-Pleaser: The crispy potato base paired with the creamy egg filling is sure to impress anyone at your table.
Tips and Tricks:
- Make Ahead: You can boil and smash the potatoes a day in advance. Just store the crust in the fridge and bake it when ready to assemble.
- Springform Pan Substitute: If you don’t have a springform pan, use a pie dish or cast-iron skillet instead. Just be sure to grease it well.
- Extra Crispiness: For an even crispier crust, brush the smashed potatoes with melted butter before baking.
Smashed Potato Quiche
Yield:
6
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
Ingredients
- 7-8 large yellow potatoes
- 6 eggs
- 1/4 cup ricotta or 1/2 cup heavy cream
- Extra fillings (use what you have!): green onion, dill, chives, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper.
- Melted butter or cooking spray, to grease the pan
Instructions
- Place the potatoes in a large pot and fill it with water until it’s about 1 inch above the potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 8-10 minutes. Pro tip: Poke a few holes in the potatoes with a fork before boiling to speed up the process.
- Preheat your oven to 425°F. Grease a springform pan and line the bottom with parchment paper for easy removal later.
- Transfer the boiled potatoes to the prepared pan. Using a fork or potato masher, smash the potatoes into an even layer, pressing them up the sides to create a crust. Bake for 15 minutes until the edges start to crisp up.
- While the crust is baking, whisk together the eggs, ricotta (or heavy cream), and your choice of extra fillings. Season generously with garlic powder, onion powder, salt, and pepper. Add any fresh herbs or vegetables you’re using.
- Remove the pan from the oven and reduce the temperature to 400°F. Pour the egg mixture into the potato crust, spreading it out evenly.
- Return the pan to the oven and bake for 25 minutes, or until the eggs are fully set and the top is golden. Remove from the oven and let the quiche cool slightly before slicing.
- Slice and serve your quiche with a dollop of crème fraîche, a handful of fresh arugula, or a side of marinara sauce for dipping. Enjoy!
