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