Quiches are a delightful way to enjoy a mix of flavors in one dish, and this Potato Crust Quiche with Feta and Spinach is no exception. The crispy potato crust offers a unique twist, while the rich taste of feta and the freshness of spinach bring everything together. It’s an ideal dish for any meal of the day, and its vibrant combination of ingredients is sure to please both family and friends.
Steps
- Begin by boiling the potatoes: Preheat the oven to 400°F. Submerge the potatoes in water, ensuring they are covered by about an inch. Bring the water to a boil, add 1 ½ tablespoons of salt, and cook until the potatoes are tender when pierced with a fork, approximately 20-30 minutes. Drain them thoroughly once done.
- While the potatoes are cooking, prepare the bacon and onions: Heat a 10-inch cast iron or oven-safe pan over medium heat and cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside. Use the rendered fat to sauté the diced onions until they are golden brown, then transfer them to the plate with the bacon.
- Create the potato crust: Place the drained potatoes in the skillet over the bacon grease. Sprinkle with ¼ teaspoon of salt, and press the potatoes into the bottom and up the sides of the pan using the bottom of a glass or measuring cup to form an even crust.
- Prepare the egg mixture: In a large bowl, whisk together the eggs, half and half, ½ teaspoon of sea salt, pepper, paprika, and nutmeg vigorously to incorporate air and create a light mixture.
- Assemble the quiche: Mix in the cheese, onions, and most of the bacon into the egg mixture, reserving some bacon for garnish. Pour this combined filling into the prepared potato crust in the skillet.
- Bake and serve: Bake the quiche at 400°F for 25-30 minutes until the filling is set and reaches an internal temperature of 160°F. Allow it to cool on a wire rack for 15 minutes before garnishing with the remaining bacon and optional parsley or chives.
Ingredients
- 1 ½ lbs baby Yukon Gold potatoes, scrubbed
- 1 ½ Tbsp fine sea salt for boiling potatoes, plus ¼ tsp for sprinkling
- 8 oz (8 slices) bacon, chopped into ½-inch pieces
- ½ yellow onion, diced
- 1 cup (4 oz) shredded cheese (sharp white cheddar or gruyere)
- 1 ½ cups half and half, or equal parts whole milk and heavy cream
- 5 large eggs
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- ? tsp ground nutmeg
- 1 Tbsp parsley or chives, for garnish (optional)
FAQ
- What makes the potato crust a great alternative to traditional dough?
- The potato crust offers a gluten-free option that is easier to prepare and reduces cooking time since it doesn’t require pre-baking. It also adds a unique flavor and texture to the quiche.
- Can I customize the filling in a Potato Crust Quiche?
- Yes, you can personalize the quiche by adding ingredients like goat or feta cheese, fresh spinach, diced bell peppers, cooked ham, sautéed mushrooms, or fresh herbs such as parsley or basil.
- What type of dish is best for baking a Potato Crust Quiche?
- A 10-inch cast iron skillet is ideal as it allows for cooking the bacon and onions and then transitions easily into the oven. Alternatively, you can use a 10-inch pie pan with a sturdy bottom or a ceramic quiche dish, but avoid using a springform pan as it may leak.
- How can leftovers be stored and reheated?
- To store, let the quiche cool completely and wrap it tightly in plastic wrap, refrigerating it for up to three days. For reheating, use an air fryer at 300°F for 6-8 minutes, an oven at 350°F for 15-20 minutes covered with foil, or a microwave for 1-2 minutes on medium power.
- What sides pair well with Potato Crust Quiche?
- Complementary sides include breads like sourdough or croissants, roasted vegetables such as cauliflower or broccoli, soups like tomato or butternut squash, and salads such as arugula or pear salad.
Tips
- Use a Cast Iron Skillet: A well-seasoned 10-inch cast iron skillet is ideal for this recipe as it allows you to cook the bacon and onions, then transition seamlessly to the oven, minimizing dishes and ensuring a non-stick surface for the quiche.
- Ensure Potatoes are Fork-Tender: When boiling the potatoes, make sure they are fork-tender before draining. This ensures they are soft enough to be pressed into a uniform crust that holds together well.
- Whisk the Egg Mixture Thoroughly: Whisk the eggs with the half and half, spices, and seasonings vigorously to incorporate air. This will give the filling a light and custardy texture.
- Avoid Using a Springform Pan: Do not use a springform pan for this recipe, as it can leak. Stick to a cast iron skillet, a pie pan with a sturdy bottom, or a ceramic quiche dish to avoid any mess.
Equipment
- 10-inch Cast Iron Skillet – This is essential for cooking the bacon, onions, and creating the potato crust that transitions from stovetop to oven.
- Wire Rack – Useful for cooling the quiche after baking.
