Introduction

This potato crust quiche is a delightful twist on the classic quiche, featuring a crispy baby potato base instead of traditional pastry. Filled with smoky bacon, creamy cheese, and fresh spring onions, it’s a comforting and satisfying dish perfect for brunch or a light dinner.

Potato Crust Quiche with Smoked Bacon, Chives, and Mozzarella Recipe - Recipe Image

Ingredients

500g baby potatoes
Neutral-tasting oil (such as vegetable), for the tin
4 eggs, beaten
150g soured cream
150ml double cream
1 tbsp American-style mustard
Handful of chives, chopped
3 spring onions, sliced
200g smoked bacon lardons, cooked until crispy
75g grated mozzarella

Instructions

Step 1: Halve the baby potatoes and place them in a pan of cold water. Season well with salt, then bring to a boil. Cook for 20 minutes, or until the potatoes are tender when pierced with a knife. Drain thoroughly in a colander.
Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). Lightly oil a 23cm springform cake tin. Tip the drained potatoes into the tin and press them down evenly using the bottom of a mug or a smaller tin to create a uniform base and sides.
Step 3: In a jug, whisk together the beaten eggs, soured cream, double cream, mustard, most of the chopped chives, sliced spring onions, crispy bacon lardons, and a pinch of salt and pepper.
Step 4: Pour the egg mixture over the potato base, then sprinkle the grated mozzarella evenly on top.
Step 5: Bake the quiche for 25 to 30 minutes, until the center is just set and the top is lightly browned.
Step 6: Remove from the oven and sprinkle the remaining chives over the top. Allow the quiche to cool slightly before slicing and serving.

Tips & Variations

For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted red peppers instead.
You can swap the mozzarella for a sharper cheese like cheddar or gruyère for a different flavor.
Press the potatoes firmly to create a sturdy crust that holds the filling well.

Storage

Store any leftover quiche covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. This quiche also freezes well; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into small, even pieces, but baby potatoes work best as they hold their shape well and create a nice crust.

Is it necessary to cook the bacon before adding it to the quiche?

Yes, cooking the bacon until crispy removes excess fat and improves texture and flavor in the finished dish.

Potato Crust Quiche with Smoked Bacon, Chives, and Mozzarella Recipe

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★★★★★

4.4 from 107 reviews

A delicious and comforting potato crust quiche featuring a crispy baby potato base filled with a creamy mixture of eggs, cream, mustard, chives, spring onions, crispy smoked bacon lardons, and topped with melted mozzarella. This savory quiche is perfect for brunch, lunch, or a light dinner and offers a unique twist by using potatoes as the crust instead of pastry.

Author: Bella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

Potato Crust

500g baby potatoes
Neutral-tasting oil (such as vegetable), for the tin

Quiche Filling

4 eggs, beaten
150g soured cream
150ml double cream
1 tbsp American-style mustard
Handful of chives, chopped
3 spring onions, sliced
200g smoked bacon lardons, cooked until crispy
75g grated mozzarella

Instructions

Prepare the Potatoes: Halve the baby potatoes and place them in a pan of cold water. Season the water well with salt. Bring to a boil, then cook for 20 minutes or until the potatoes are tender when pierced with a knife. Drain the potatoes thoroughly in a colander.
Form the Potato Crust: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Lightly oil a 23cm springform cake tin with the neutral oil. Transfer the drained potatoes into the tin. Use the bottom of a mug or a smaller clean tin to press the potatoes down evenly, creating a uniform base and sides to form the crust.
Make the Filling: In a jug, whisk together the beaten eggs, soured cream, double cream, American-style mustard, most of the chopped chives, sliced spring onions, cooked crispy smoked bacon lardons, and season with a pinch of salt and pepper to taste.
Assemble the Quiche: Pour the egg and cream mixture evenly over the pressed potato crust in the springform tin. Sprinkle the grated mozzarella evenly over the top.
Bake: Place the quiche in the preheated oven and bake for 25 to 30 minutes until the center is just set and the top is lightly browned.
Finish and Serve: Once baked, sprinkle the remaining chopped chives over the quiche. Allow it to cool before slicing and serving.

Notes

Ensure the potatoes are well-pressed into the tin to create a sturdy crust that holds the filling.
Use American-style mustard for the authentic tangy flavor; Dijon can substitute but will alter the taste.
Let the quiche cool slightly before slicing to allow it to set properly and maintain its shape.
This quiche can be served warm or at room temperature and pairs well with a fresh green salad.
For a vegetarian option, omit the bacon and add sautéed mushrooms or roasted vegetables instead.

Keywords: potato crust quiche, potato crust, savory quiche, baked quiche, smoked bacon quiche, brunch recipe, baby potato recipe