Description
A golden, crispy smashed potato crust holds a silky, savory egg and cheese custard studded with spinach and aromatics. Perfect for brunch, light dinner, or make-ahead meals, this quiche blends rustic potato crunch with classic creamy quiche flavor.
Ingredients
Scale
- 1 1/2 pounds baby potatoes, roasted and smashed
- 3 tablespoons olive oil
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 2 cups fresh spinach, lightly sautéed
- 1 small onion, finely diced
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 2 tablespoons fresh herbs (parsley or chives), chopped
Instructions
- Preheat Your Equipment: Preheat oven to 400°F (200°C). Lightly grease a 9-inch baking dish or pie pan.
- Combine Ingredients: Toss baby potatoes with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender. Meanwhile, sauté onion and garlic in remaining olive oil until translucent, then stir in spinach until wilted and set aside.
- Prepare Your Cooking Vessel: Remove roasted potatoes and, while warm, smash them gently with a potato masher or fork and press them evenly into the bottom and slightly up the sides of the greased baking dish to form a crust.
- Assemble the Dish: Spread the sautéed spinach, onion, and garlic evenly over the potato crust. Sprinkle 3/4 cup of the shredded cheddar over the vegetables.
- Cook to Perfection: Whisk together eggs, heavy cream, whole milk, chopped herbs, remaining cheese, salt, and pepper until smooth. Pour the custard mixture over the potato crust and vegetables. Reduce oven temperature to 350°F (175°C) and bake for 35 to 40 minutes until the center is set but slightly jiggly.
- Finishing Touches: Remove from oven and let the quiche rest for 10 minutes to finish setting. Optionally sprinkle with additional fresh herbs and a light dusting of cheese and broil briefly for a golden top.
- Serve and Enjoy: Slice into 6 wedges and serve warm or at room temperature, garnished with chopped parsley or chives.
Notes
- Use baby potatoes with thin skins for the best crisped crust.
- Room-temperature eggs produce a smoother custard.
- To freeze, cool completely, slice into portions, wrap tightly, and freeze up to 2 months. Reheat in the oven to restore crispness.
- Let the quiche rest before slicing for clean wedges.
Nutrition
- Serving Size: 1 wedge (1/6 of recipe)
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2.5 g
- Protein: 12 g
- Cholesterol: 200 mg
Keywords: smashed potato crusted quiche, potato quiche, brunch recipe, savory quiche, make-ahead quiche