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Potato crust quiche

Potato crust quiche on a cake stand

Potato crust quiche

Name: Potato crust quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 500g baby potatoes; neutral-tasting oil (such as vegetable), for the tin; 4 eggs beaten; 150g soured cream; 150ml double cream; 1 tbsp American-style mustard; handful of chives chopped; 3 spring onions sliced; 200g smoked bacon lardons cooked until crispy; 75g grated mozzarella

Poppy O'Toole

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 45 mins - 50 mins

A star rating of 4 out of 5.4 ratingsRate

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Try this innovative way to use potatoes – as a stand-in for a pastry case for a quiche with a cheese and bacon filling. Serve with a green salad on the side

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Ingredients

Nutrition

Units:

MetricUS

500g baby potatoes
neutral-tasting oil

(such as vegetable), for the tin
4 eggs

beaten
150g soured cream
150ml double cream
1 tbsp American-style mustard
handful of chives

chopped
3 spring onions

sliced
200g smoked bacon lardons

cooked until crispy
75g grated mozzarella

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Nutrition: Per serving (8)

kcal304
fat24g
saturates13g
carbs10g
sugars2g
fibre1g
protein11g
salt0.9g

Method

step 1

Halve the potatoes and put in a pan of cold water. Season well with salt, then bring to the boil. Once boiling, cook for 20 mins, until tender when pierced with a knife. Drain in a colander.
step 2

Heat the oven to 200C/180C fan/gas 6. Lightly oil a 23cm springform cake tin and tip in the potatoes. Use the bottom of a mug or a clean, smaller tin to press the potatoes down in an even layer and create a uniform base and side.
step 3

Whisk the eggs with the cream, mustard, most of the chives, the spring onions, bacon lardons and a pinch of salt and pepper in a jug. Pour this into the potato base, then sprinkle over the grated mozzarella.
step 4

Bake the quiche for 25-30 mins until the centre is just set and the top lightly browned. Sprinkle over the remaining chives. Leave to cool before slicing.

Recipe from Good Food magazine, December 2025

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A star rating of 4 out of 5.4 ratings

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