Smashed Potato Crusted Quiche
A fun spin on the classic recipe, this smashed potato crusted quiche is a delicious way to change up your brunch game. Quiche is such a good way to pack in some extra veggies, fat and protein in your meals, and I love that it can be made ahead and served throughout the week.
This gluten-free quiche recipe has a smashed potato crust, and a cheese and broccoli egg filling made with just a few simple ingredients. It’s the perfect hearty recipe for breakfast, lunch or dinner.
In an effort to create a new and inspiring passover menu this year with all things gluten-free, I whipped up this quiche, along with some other healthy recipes like these Gluten-free Mini Pizzas and Asparagus Quinoa Salad.
Whether you celebrate the holiday or not, these recipes are a delicious way to pack in feel-good ingredients, and can all be meal prepped and enjoyed throughout the week.
Ingredients you’ll need for smashed potato crusted quiche
For the crust
- Baby yellow potatoes
- Olive oil
- Salt
For the filling
- Eggs
- Ricotta or cottage cheese
- Finely chopped broccoli florets
- Shredded cheese- I used both mozzarella and cheddar
- Milk
- Salt, pepper and garlic powder
- Starting with the crust, boil the baby potatoes until fork tender. Toss them with olive oil and salt then transfer them to a pie dish
- Using the bottom of a glass, smash the potatoes down to cover the bottom of the pan, pushing them upwards toward the edge of the pan to create a crust. Drizzle lightly with extra olive oil and a pinch of salt, then pre bake the crust for 20 mintues.
- While the potatoes bake, prepare the filling by whisking together the eggs, cheese, ricotta, broccoli, milk and spices.
- Pour the filling into the pre-baked crust, then finish baking for another 35 minutes.
The potatoes should be golden brown, and the filling should be firm to touch. This recipe is perfect for a crowd if you’re hosting a holiday brunch or lunch, but also makes for the ideal side dish to weeknight dinners.
Refrigerating & reheating leftovers
- Leftovers can be refrigerated for up to 5 days
- For best results, reheat leftovers in the oven at 350 degrees F until warm. I like to place the amount I’m reheating into the oven while it preheats so that it fully warms the filling. The oven will keep the crust crisp, but reheating in the microwave is also an option
- If planning to serve this at a later hour or the next day, the crust can be prepped and pre-baked earlier in the day, then baked again with the filling an hour before planning to serve
This recipe is so delicious and flavorful, I know you guys are going to love it! Be sure to check our my Instagram so you don’t miss a recipe.
Other gluten-free recipes to try:
Asparagus Quinoa Salad
Gluten-free Mini Pizzas
Smashed Potato Salad
Smashed Potato Crusted Quiche
Ingredients
Potato Crust
- 1.5 lbs baby gold potatoes 24 oz bag
- 1/4 cup olive oil
- 1/2 tsp salt
Filling
- 6 large eggs
- 1/2 cup ricotta or cottage cheese
- 2/3 cups shredded cheese, I used mozzarella and cheddar cheese
- 2 cups finely chopped broccoli
- 3 tbsp milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Optional: 1/2 cup mixed fresh herbs like parsley, cilantro, dill, and chives
Directions
- Preheat the oven to 400 F
- Bring a large pot of water to a boil. Once boiling, add in the baby potatoes and boil until fork tender, for about 15-20 minutes
- Drain the water, then toss the potatoes with the olive oil and salt.
- Transfer the potatoes to a 10-12" pie dish. Using the bottom of a glass, gently smash the potatoes to fill the bottom of the dish, pushing them upwards towards the edge of the dish to create a crust. Lightly drizzle with extra olive oil and pinch of salt.
- Bake the crust alone for 20 minutes, then remove from oven and reduce the oven temperature to 375 F
- While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs, ricotta, shredded cheese, chopped broccoli, milk and spices. Mix until smooth.
- Remove the crust from the oven and pour the filling into the dish.
- Bake for another 35 minutes, until the filling is firm to touch. Place under the broiler for 2 minutes at the end to crisp the potatoes.
- Let sit for 10 minutes before slicing.
- Leftovers can be refrigerated for up to 5 days, and reheated in the oven or microwave when ready to serve
I baked the potato crust about 5 min longer, subbed fresh spinach for broccoli, used mozzarella & a little goat cheese. Cook time was perfect. Loved it!
I would recommend yukon gold potatoes over russet for this recipe if you don’t use baby ones!