Quick and Easy Breakfast Potato Quiche
Start your day with this savory and satisfying Quick and Easy Breakfast Potato Quiche, a crowd-pleasing dish that combines simple ingredients with big flavor. Featuring a golden, crispy crust made from freshly grated russet potatoes, this recipe skips traditional dough for a gluten-free twist. The filling is a hearty blend of fluffy eggs, creamy milk, melted cheddar cheese, smoky crumbled bacon, and vibrant spinach, all seasoned with a hint of garlic and onion for an extra burst of flavor. Ready in just under an hour, this quiche is perfect for busy mornings, brunch gatherings, or meal prep. Serve it warm and watch as it becomes a family favorite!
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Ingredients
- 2 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 Eggs
- 0.5 cup Milk
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cooked bacon, crumbled
- 1 cup Fresh spinach, chopped
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Grate the russet potatoes into a large bowl using a box grater. Squeeze out excess moisture by pressing the grated potatoes into a clean kitchen towel or paper towels.
Step 3
In a medium mixing bowl, combine the grated potatoes, olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly.
Step 4
Grease a 9-inch pie dish or a round baking dish. Press the potato mixture evenly into the dish to form a crust, making sure to press it up the sides as well.
Step 5
Bake the potato crust in the preheated oven for 15 minutes, or until it starts to become golden and slightly crisp.
Step 6
While the crust bakes, whisk together the eggs, milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, garlic powder, and onion powder in a large bowl.
Step 7
Stir in the cheddar cheese, cooked bacon, and chopped spinach into the egg mixture.
Step 8
Remove the potato crust from the oven. Pour the egg mixture evenly over the crust.
Step 9
Return the dish to the oven and bake for 20-25 minutes, or until the filling is set and the top is lightly golden.
Step 10
Let the quiche cool for 5 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1096.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2258.9 |
| Total Fat 151.1g | 0% |
| Saturated Fat 57.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1399.0mg | 0% |
| Sodium 6388.9mg | 0% |
| Total Carbohydrate 94.7g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 11.3g | |
| Protein 131.0g | 0% |
| Vitamin D 323.7IU | 0% |
| Calcium 1261.7mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 3761.7mg | 0% |
Source of Calories