This Potato Crust Quiche Lorraine offers a creative twist on the classic quiche, replacing the traditional pastry crust with a crisp and golden potato base. The combination of Gruyère cheese, crispy bacon, and a rich egg custard creates a dish that is both flavorful and satisfying. Perfect for breakfast, brunch, or a light dinner, this quiche is sure to impress.
Ingredients
- 1 (24-ounce) package baby Yukon Gold potatoes, scrubbed
- 2 tablespoons, plus 1 1/2 teaspoons kosher salt, divided
- 8 thick-cut bacon slices, chopped (about 2 cups)
- 6 ounces Gruyère cheese, shredded, divided (about 1 1/2 cups)
- 2 ounces Parmesan cheese, shredded, divided (about 1/2 cup)
- 8 large eggs
- 1/2 cup heavy whipping cream
- 1 teaspoon dry mustard
- Fresh ground black pepper, for garnish
Directions
1. Prepare the Potatoes (15-20 minutes)
Preheat the oven to 400°F and position the rack in the lower third. In a large saucepan, combine the potatoes, 2 tablespoons salt, and enough cold water to cover by 1 inch. Bring to a boil over high heat, then reduce to medium heat and cook until fork-tender, about 15 to 20 minutes. Drain well and pat dry.
2. Cook the Bacon (15 minutes)
While the potatoes are boiling, cook the chopped bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally until crisp, about 15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Measure 3 tablespoons bacon drippings and brush 2 tablespoons over the bottom and sides of the skillet.
3. Form the Potato Crust (35-40 minutes)
Arrange the drained potatoes in an even layer in the prepared skillet. Using a flat-bottom measuring cup, press the potatoes firmly into the bottom and about 1 1/2 inches up the sides to form a crust. Smooth and patch any thin spots as needed. Brush the crust evenly with the remaining 1 tablespoon bacon drippings and sprinkle with 1/2 teaspoon salt.
Bake until the edges are golden brown and crisp, and the center is lightly golden, about 35 to 40 minutes.
4. Assemble the Quiche (5 minutes)
Remove the skillet from the oven. Sprinkle half of the Gruyère (3/4 cup) and half of the Parmesan (1/4 cup) evenly over the crust. Top with 3/4 cup of the cooked bacon, then sprinkle with the remaining cheese.
5. Prepare the Custard (2 minutes)
In a medium bowl, whisk together the eggs, heavy cream, dry mustard, and remaining 1 teaspoon salt until fully combined. Pour the mixture evenly over the filling in the skillet.
6. Bake the Quiche (20-25 minutes)
Transfer the skillet to the oven and bake at 400°F until the filling is set and a paring knife inserted in the center comes out clean, about 20 to 25 minutes. Loosely cover the edges with aluminum foil if needed to prevent over-browning.
7. Cool and Serve (20 minutes)
Let the quiche cool slightly on a wire rack for about 20 minutes before serving. Sprinkle with the remaining cooked bacon and garnish with freshly ground black pepper.
Serving Suggestions
This Potato Crust Quiche Lorraine pairs well with a light green salad or roasted seasonal vegetables. For a complete brunch spread, serve alongside fresh fruit, toasted bread, or a warm cup of coffee.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in a 350°F oven for 10-15 minutes, or microwave individual slices for 30-60 seconds.
This Potato Crust Quiche Lorraine offers a perfect balance of textures and flavors, making it a great choice for any meal of the day. Its golden potato crust, savory bacon, and creamy custard filling create an irresistible dish that is both elegant and comforting.