Gluten-Free Crispy Smashed Potato Quiche – The Perfect Brunch!

Why You'll Love This Recipe

• Naturally gluten-free with a crispy potato crust
• Impressive presentation perfect for brunch entertaining
• Customizable with your favorite vegetables and cheeses
• Makes excellent leftovers for quick meals throughout the week

Tools You'll Need

• 9-inch pie dish or quiche pan
• Potato masher or heavy glass
• Mixing bowls
• Whisk
• Measuring cups and spoons

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Ingredients

• 1 pound small Yukon Gold potatoes
• 2 tablespoons olive oil, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 4 large eggs
• 1/2 cup milk or cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped spinach
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish.
2. Place potatoes in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
3. Drain potatoes and let them cool slightly. Once cool enough to handle, place them in the prepared pie dish.
4. Using a potato masher or heavy glass, gently smash each potato to create an even layer covering the bottom and sides of the dish.
5. Drizzle with 1 tablespoon olive oil and sprinkle with garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
6. Bake the potato crust for 15-20 minutes until edges begin to crisp and turn golden.
7. While the crust bakes, whisk together eggs, milk, remaining salt and pepper in a medium bowl.
8. Stir in cheddar cheese, Parmesan, spinach, bell pepper, and chives.
9. Remove the potato crust from oven and reduce temperature to 375°F.
10. Pour the egg mixture over the potato crust and sprinkle with paprika.
11. Bake for 25-30 minutes until the center is set and the top is golden brown.
12. Let cool for 10 minutes before slicing and serving.

Pro Tips

• Use Yukon Gold potatoes for the best texture and flavor
• Do not over-smash the potatoes – leave some texture for a crispier crust
• Let the quiche rest before slicing to ensure clean cuts
• Pre-bake the potato crust to prevent a soggy bottom

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Recipe Variations

• Bacon and Cheddar: Add 1/2 cup cooked, crumbled bacon
• Mediterranean Style: Use feta cheese, olives, and sun-dried tomatoes
• Mushroom and Swiss: Sautéed mushrooms with Swiss cheese
• Dairy-Free Version: Use nutritional yeast and dairy-free milk

FAQs

Can I make this quiche ahead of time?
Yes, bake completely, then refrigerate for up to 3 days. Reheat in a 350°F oven for 15 minutes.

What type of potatoes work best for the crust?
Yukon Gold or red potatoes work well because of their creamy texture and thin skins.

Can I freeze the cooked quiche?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in refrigerator before reheating.

How do I know when the quiche is done baking?
The center should be set and not jiggle when you gently shake the pan, and a knife inserted should come out clean.