Quiche with Smashed Potato Crust
October 27, 2025
Around here, potatoes are more than a side dish. This Smashed Potato Quiche uses yellow baby potatoes to create a solid, satisfying crust that’s naturally gluten free. Plus, the potatoes add a nice heft to each serving and make each slice feel like a full meal. The egg mixture is simple and straightforward, meaning you can customize it to your taste as you repeat the recipe. Though jalapeños are daunting to some, they add a subtle kick to the dish that isn’t overpowering or too spicy for a midwestern palate. Make this for your next weekend breakfast or brunch gathering, or for a great breakfast-for-dinner!
SERVINGS
6-8
PREP TIME
35 min
COOK TIME
1 hr 30 min
Ingredients
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1 ½pounds yellow baby potatoes
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2tablespoons extra virgin olive oil
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1tablespoon plus 2 teaspoons kosher salt, divided
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6large eggs
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1cup heavy cream
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1cup whole milk
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1cup whole milk ricotta
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1pound bacon, cooked according to package instructions, crumbled
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2cups packed fresh spinach leaves
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½cup cherry tomatoes, halved
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1jalapeño, thinly sliced
Directions
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1
Heat oven to 350 F.
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2
In a large pot, cover the potatoes with cold water and bring to a boil. Cook until easily pierced with a fork, 10 to 12 minutes. Drain and allow to cool at room temperature until cool enough to handle, about 6 minutes.
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3
In a large bowl, combine the potatoes, olive oil and 2 teaspoons of the salt. Toss to coat.
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4
Place the potatoes in a 10-inch quiche pan. Using the back of a glass, smash the potatoes into a 1 inch-thick layer along the bottom and up the sides of the pan. Bake for 15 minutes, until the potatoes just start to brown. Remove the pan from the oven and allow to cool to room temperature, 10 minutes.
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5
In a large bowl, whisk together the eggs, cream, milk and ricotta until smooth. Set aside. Layer the bacon, spinach, tomatoes and jalapeño in the potato shell. Pour the custard into the shell. Bake the quiche until the filling is set and registers 185 F on an instant-read thermometer, about 1 hour.
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6
Remove the quiche from the oven and let it cool for 20 minutes before serving.