Delicious Potato Crust Quiche - Easy & Healthy

This Potato Crust Quiche is a delicious, high-protein recipe that transforms your leftover mashed potatoes into something extraordinary! Inspired by my Easy Quiche Recipe on this site, it’s the perfect way to use up holiday leftovers like mashed potatoes, turkey, ham, and even veggies. The potato crust is creamy yet crisp, and the filling is rich, flavorful, and satisfying. It’s a feel-good recipe that reduces waste and tastes incredible—ideal for breakfast, brunch, or even dinner after Thanksgiving or Christmas.

This recipe is perfect for the holidays when everyone’s wondering how to turn all those leftovers into something delicious and new!

This was inspired by my Easy Quiche Recipe on this site, and is perfect to make for breakfast, brunch, or even lunch and dinner especially during the holidays!

Why You’ll Love This Potato Crust Quiche

You’ll love this Potato Crust Quiche because it’s:

• Made with leftover mashed potatoes — a genius way to reduce waste and make something delicious.
• Simple and wholesome — uses healthy, easy-to-find ingredients.
• High in protein — keeps you full and energized.
• Perfect for breakfast or brunch — it’s impressive yet so easy to make.
• Make-ahead friendly — bake it the day before and reheat when ready to serve.

Plus, it’s flexible! You can mix and match your fillings based on what leftovers you have in the fridge. It’s the kind of recipe that makes you feel clever, resourceful, and ready to enjoy the best quiche recipes with ease.

Equipment Needed

Before you start, gather a few simple tools to make your Potato Crust Quiche perfectly:

• Large bowl – for mixing the filling.
• Whisk or large spoon – to combine ingredients evenly.
• Cutting board and knife – to chop cooked meats and veggies.
• Baking pan – to set your pie dish on for easy handling.
• Glass pie pan – standard size, not deep dish (if deep dish, double the recipe).

Ingredients and Why You’ll Love Them

Crust

See recipe card for quantities the full recipe.

• 2 cups mashed potatoes (cold) – Using leftover mashed potatoes creates a creamy yet sturdy crust that’s flavorful and comforting. You can also use mashed sweet potatoes for a fun twist.

Filling

• 3 eggs – They’re the heart of any quiche, giving it structure and richness. Substitute with egg whites for a lighter version.
• 1 cup milk or heavy cream – Adds richness and a velvety texture. Use any milk you have, or try unsweetened almond milk for a dairy-free option.
• 2 cups shredded cheese – Medium cheddar melts beautifully, but Swiss, mozzarella, or Monterey Jack work great too.
• 1 cup cooked meats and veggies – Use leftover turkey, ham, bacon, or sausage. Add chopped spinach, peppers, or onions for color and nutrition.
• ⅛ cup flour (gluten-free or regular) – Helps thicken the filling slightly. Substitute with a gluten-free blend if needed.
• ½ teaspoon salt – Enhances flavor and balances the richness.
• ¼ teaspoon pepper – Adds a touch of warmth and depth to the filling.

How to Make Potato Crust Quiche

Step 1: Make the Potato Crust Preheat the oven to 375°F. Lightly grease your pie dish, then press a thin, even layer of cold mashed potatoes across the bottom and up the sides (about ¼–½ inch thick). Use the back of a spoon to smooth it out. Set the pie plate on a baking sheet for easy handling.

Step 2: Par-Bake the Crust - Bake at 375°F for 20-25 minutes, until the crust begins to firm up and turn lightly golden. This step helps prevent sogginess once you add the filling. Remove from the oven and let it cool for about 15 minutes.

Step 3: Mix the Filling - In a large bowl, whisk together the eggs, milk or cream, flour, salt, and pepper. Then, stir in your choice of cooked meats, veggies, and cheese. Mix until evenly combined.

Step 4: Bake the Quiche - Reduce the oven temperature to 350°F. Pour the filling into the prepared crust and spread it evenly. Bake for 25–30 minutes, or until the center is set and slightly puffed.

Cool & Serve - Let the quiche cool for at least 10 minutes before slicing.

Recipe Variations

• Use Whole Baked Potatoes: If you don’t have mashed potatoes, mash up small baked yukon potatoes with a little butter and salt before pressing into the dish.
• Add Seasonings: Mix herbs or Lori’s Fall Hash Seasoning into the mashed potatoes for an extra flavor boost.
• Customize the Filling: Try bacon and spinach, ham and cheese, or turkey with roasted vegetables.

Pro Tips for the Perfect Potato Crust Quiche

• If the crust begins to brown too much, loosely cover the quiche with foil so the filling can finish baking without over-browning the edges or try this handy .
• Avoid adding watery vegetables like tomatoes or zucchini; they can make the quiche soggy.
• Let the quiche rest for 10–15 minutes after baking—it will firm up perfectly for slicing.

See this regular pie crust quiche recipe on my website!

How to Store Potato Crust Quiche

After the quiche has cooled, cover it tightly with foil or plastic wrap. You can also slice it and store the pieces in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F until warmed through. This recipe doesn’t freeze well, as the potato crust tends to soften when thawed.

FAQs About Potato Crust Quiche

Final Thoughts

This Potato Crust Quiche is the ultimate leftover makeover! It’s creamy, filling, and loaded with protein, while the potato crust adds a cozy, homey touch that’s perfect for the holidays. Whether you’re making breakfast for guests or using up Thanksgiving leftovers, this easy, nourishing dish will become one of your best quiche recipes yet.

More Easy Holiday Recipes

• Slow Cooker Cranberry Sauce
• Crockpot Mashed Potatoes
• Easy Quiche
• Gluten Free Cornbread
• Air Fryer Baked Apple Cobbler
• Apple Crisp Cookies
• Best Hot Spinach Dip
• Healthy Hot Chocolate

Cooking With Lori Recipes

Print Pin

Rustic Potato Crust Quiche

This Potato Crust Quiche is creamy, flavorful, and the perfect way to use leftover mashed potatoes, meats, and veggies after the holidays. It’s high in protein, easy to make, and ideal for a cozy breakfast, brunch, or light dinner.

Course Breakfast, Main Course

Keyword quiche, brunch, egg breakfast

Servings 8

Ingredients

Crust Ingredients

• 2 cups mashed potatoes cold – Using leftover mashed potatoes creates a creamy yet sturdy crust that’s flavorful and comforting. You can also use mashed sweet potatoes for a fun twist.

Filling Ingredients

• 3 eggs – They’re the heart of any quiche giving it structure and richness. Substitute with egg whites for a lighter version.
• 1 cup milk or heavy cream – Adds richness and a velvety texture. Use any milk you have or try unsweetened almond milk for a dairy-free option.
• 2 cups shredded cheese – Medium cheddar melts beautifully but Swiss, mozzarella, or Monterey Jack work great too.
• 1 cup cooked meats and veggies – Use leftover turkey ham, bacon, or sausage. Add chopped spinach, peppers, or onions for color and nutrition.
• ⅛ cup flour gluten-free or regular – Helps thicken the filling slightly. Substitute with a gluten-free blend if needed.
• ½ teaspoon salt – Enhances flavor and balances the richness.
• ¼ teaspoon pepper – Adds a touch of warmth and depth to the filling.

Instructions

• Make the Potato Crust: Preheat the oven to 400°F. Lightly grease your pie dish, then press a thin, even layer of cold mashed potatoes across the bottom and up the sides (about ¼–½ inch thick). Use the back of a spoon to smooth it out. Set the pie plate on a baking sheet for easy handling.
• Par-Bake the Crust: Bake at 375°F for 20 minutes, until the crust begins to firm up and turn lightly golden. This step helps prevent sogginess once you add the filling. Remove from the oven and let it cool for about 15 minutes.
• Mix the Filling: In a large bowl, whisk together the eggs, milk or cream, flour, salt, and pepper. Then, stir in your choice of cooked meats, veggies, and cheese. Mix until evenly combined.
• Bake the Quiche: Reduce the oven temperature to 350°F. Pour the filling into the prepared crust and spread it evenly. Bake for 25–30 minutes, or until the center is set and slightly puffed.
• Cool and Serve: Let the quiche cool for 10 minutes before slicing. Serve warm and enjoy a creamy, comforting dish that tastes just as good reheated the next day.

Notes

• If the crust begins to brown too much, loosely cover the quiche with foil so the filling can finish baking without over-browning the edges.
• Avoid adding watery vegetables like tomatoes or zucchini; they can make the quiche soggy.
• Let the quiche rest for 10–15 minutes after baking—it will firm up perfectly for slicing.
• Use Whole Baked Potatoes: If you don’t have mashed potatoes, mash up small baked potatoes with a little butter and salt before pressing into the dish.
• Add Seasonings: Mix herbs or Lori’s Fall Hash Seasoning into the mashed potatoes for an extra flavor boost.
• Customize the Filling: Try bacon and spinach, ham and cheese, or turkey with roasted vegetables.