Chicken Quiche with Potato Crust

Indulge in the ultimate comfort food with this Chicken Quiche with Potato Crust, a delightful twist on a classic dish that’s both hearty and gluten-free. Featuring a crispy grated potato crust, this recipe replaces traditional pastry for a rustic, golden base that’s bursting with flavor. The creamy filling combines tender shredded chicken, sautéed onions, and vibrant spinach, all enveloped in a rich egg mixture infused with paprika and thyme for a herby, smoky depth. Topped with melted cheddar cheese and finished in the oven until perfectly set, this quiche is quick to prepare and perfect for brunch, dinner, or meal prep. Serve it warm with a sprinkle of fresh parsley for a beautifully balanced and irresistible dish the whole family will love!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 large Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Cooked chicken breast, shredded
• 1 tablespoon Butter
• 1 medium Onion, finely diced
• 2 cups Spinach, chopped
• 4 large Eggs
• 0.75 cup Heavy cream
• 0.5 cup Milk
• 1 cup Cheddar cheese, shredded
• 0.25 teaspoon Paprika
• 0.25 teaspoon Dried thyme
• 2 tablespoons Parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel and grate the russet potatoes using the large holes of a box grater.

Step 3

Using a clean kitchen towel, squeeze out excess water from the grated potatoes.

Step 4

In a bowl, mix the grated potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 5

Grease a 9-inch pie dish with the remaining 1 tablespoon of olive oil. Press the potato mixture into the dish, forming a crust along the bottom and sides.

Step 6

Bake the potato crust in the oven for 15 minutes. Remove and set aside.

Step 7

In a skillet, heat the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

Step 8

Add the spinach to the skillet and cook for another 2-3 minutes, until wilted. Remove from heat.

Step 9

In a large bowl, whisk together the eggs, heavy cream, milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, paprika, and dried thyme.

Step 10

Spread the shredded chicken evenly over the potato crust. Top with the onion and spinach mixture.

Step 11

Pour the whisked egg mixture over the filling, ensuring it is evenly distributed.

Step 12

Sprinkle the shredded cheddar cheese over the top of the quiche.

Step 13

Reduce the oven temperature to 375°F (190°C). Bake the quiche for 30 minutes or until the filling is set and the cheese is golden brown.

Step 14

Remove the quiche from the oven and let it cool for 5-10 minutes before slicing.

Step 15

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(2149.1g)

Amount per serving	% Daily Value*
Calories	3290.4

Total Fat 170.7g	0%
Saturated Fat 82.3g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1392.0mg	0%
Sodium 4034.2mg	0%
Total Carbohydrate 225.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 22.3g
Protein 199.6g	0%

Vitamin D 248.1IU	0%
Calcium 1404.7mg	0%
Iron 22.7mg	0%
Potassium 7411.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 24.7%

Carbs: 27.8%