Bacon, Broccoli & Gruyère Potato Crust Quiche
A crispy potato crust filled with fluffy eggs, crispy bacon, broccoli, and a combination of Gruyère and sharp cheddar. Hearty and perfect for a holiday breakfast.
Ingredients
- 6 medium russet or golden potatoes amount will vary depending on size
- avocado oil spray
- salt for the crust
- 6 eggs
- 1/2 cup ricotta
- 5 slices bacon cooked and diced
- 1 cup broccoli cooked and diced
- 1 heaping cup shredded cheese ½ Gruyère, ½ sharp cheddar
- salt and pepper for the filling
- shredded cheddar additional, for topping
- 2 slices bacon cooked and crumbled, for topping
- fresh chives for topping
- flaky salt for finishing
Instructions
- Peel your potatoes and cut them into smaller pieces. Add to a pot of boiling water and cook until fork tender.
- Drain the potatoes and refrigerate until completely cooled.
- Spray a springform pan with avocado oil. Press the cooled potatoes into the bottom and up the sides of the pan to form your crust. Using the bottom of a cup sprayed with a little avocado oil helps prevent sticking and shapes the crust evenly.
- Spray the crust with a little more avocado oil and sprinkle with salt.
- Bake at 425°F for 20–25 minutes to pre-bake the crust until lightly golden and starting to crisp.
- In a bowl, whisk together the eggs, ricotta, Gruyère, sharp cheddar, cooked diced bacon, broccoli, salt, and pepper until combined.
- Pour the egg mixture into the pre-baked potato crust and top with additional shredded cheddar.
- Bake at 425°F for 40–45 minutes, or until the quiche is fully set and no longer jiggly in the center.
- Let cool slightly before removing from the springform pan.
- Finish with the extra crumbled bacon, fresh chives, and flaky salt.
Video
Notes
Recipe by Katie Bien. Cook time is the two bakes combined (20–25 min crust + 40–45 min filled), not counting boiling and cooling the potatoes.