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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.
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Cook Time 1 hour 10 minutes

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.

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.