Potato Crust Quiche: Easy Gluten-Free Brunch Recipe

This potato crust quiche is the ultimate solution for anyone craving a savory, comforting breakfast without the fuss of traditional pastry dough. 

By swapping flour-based crust for a layer of golden, crispy shredded potatoes, you create a naturally gluten-free base that adds a delightful crunch to every bite. Whether you are hosting a weekend brunch or meal-prepping for the week ahead, this recipe delivers a sophisticated look with minimal effort.

Why This Potato Crust Quiche Works (Read This Before You Cook)

The secret to a successful potato crust quiche lies in the moisture control. Traditional pie crusts can sometimes turn soggy under a heavy egg custard, but a potato base thrives on high heat. 

By pre-baking the shredded potatoes, you lock in a hash-brown-like texture that stands up perfectly to the creamy filling. This recipe is also incredibly versatile; the neutral, buttery flavor of the potatoes complements everything from sharp cheddar and salty bacon to delicate sautéed greens.

Ingredients You Will Need

For the Crust:

• 4 cups shredded russet potatoes (about 2 large potatoes)
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Filling:

• 6 large eggs
• 3/4 cup heavy cream or whole milk
• 1 1/2 cups shredded Gruyère or sharp cheddar cheese
• 1 cup fresh baby spinach, chopped
• 1/4 cup yellow onion, finely diced
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Potato Crust

Preheat your oven to 425°F (220°C). Grease a 9-inch deep-dish pie plate generously with butter or non-stick spray. Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a medium bowl, toss the dry potatoes with melted butter, salt, and pepper. Press the mixture firmly into the bottom and up the sides of the pie plate.

2. Pre-Bake for Crispiness

Bake the potato crust for 20–25 minutes, or until the edges are golden brown and the bottom feels set. If the potatoes shrink down the sides, use the back of a spoon to gently press them back up immediately after removing from the oven. Reduce the oven temperature to 375°F (190°C).

3. Mix the Custard Filling

While the crust is cooling slightly, whisk together the eggs, heavy cream, smoked paprika, salt, and pepper in a large bowl. Ensure the eggs are fully incorporated to achieve a silky, fluffy texture.

4. Layer the Ingredients

Scatter the diced onions, chopped spinach, and 1 cup of the shredded cheese evenly over the bottom of the pre-baked potato crust. Pour the egg mixture over the top, then sprinkle the remaining 1/2 cup of cheese across the surface.

5. Bake the Quiche

Place the quiche in the center of the oven and bake for 30–35 minutes. The center should be set but still have a slight jiggle, and the top should be beautifully golden. If the potato edges begin to darken too quickly, cover them with a thin strip of aluminum foil.

6. Cool and Set

Allow the quiche to rest for at least 10–15 minutes before slicing. This resting period is crucial as it allows the custard to firm up, ensuring clean, beautiful slices.

Tips & Variations

• Squeeze the Potatoes: Do not skip the step of squeezing the moisture out of the shredded potatoes. Excess water will result in a soft, mushy crust rather than a crispy one.
  
  
• Frozen Hash Browns: You can use frozen shredded hash browns to save time. Just ensure they are completely thawed and patted dry before mixing with butter.
  
  
• Add Protein: Fold in 1/2 cup of cooked crumbled bacon, diced ham, or sautéed breakfast sausage for a heartier meal.
  
  
• Dairy-Free Option: Use a high-quality dairy-free butter substitute for the crust and full-fat coconut milk or almond milk for the filling.

Serving Suggestions

This savory dish pairs beautifully with a light, acidic side to balance the richness of the eggs and cheese. Serve a slice alongside a simple arugula salad tossed in lemon vinaigrette or a bowl of fresh seasonal berries. For a full brunch spread, add a side of roasted tomatoes or toasted sourdough bread.

Frequently Asked Questions

Can I make this potato crust quiche ahead of time?
Yes! You can bake the quiche, let it cool completely, and refrigerate it for up to 3 days. Reheat individual slices in the oven at 350°F until warmed through to maintain the crust's texture.

Can I freeze this recipe?
While you can freeze it, the texture of the potatoes may change slightly upon thawing. If you choose to freeze, wrap the cooled quiche tightly in plastic wrap and foil for up to 2 months.

Why is my quiche watery?
This usually happens if the vegetables (like spinach or onions) weren't dried or sautéed first, or if the eggs were overcooked, causing them to weep moisture.