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

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.