Potato Crusted Quiche

This Potato Crusted Quiche skips the traditional pastry crust and uses smashed baby Yukon gold potatoes instead. The potatoes get pressed right into the skillet, then filled with sautéed onion, peppers, optional sweet potato, and a creamy egg and cottage cheese mixture.

Everything bakes together until the egg filling is set and the top is golden brown. It’s packed with vegetables, has plenty of protein from the eggs and cottage cheese, and you can easily switch up the fillings depending on what you have.

• Crispy potato crust: Baby Yukon gold potatoes are smashed right into the skillet for an easy potato crust with no pastry dough needed.
• Creamy filling: Cottage cheese gets blended with the eggs for a smooth, creamy filling.
• Packed with veggies: Onion, red pepper, and optional sweet potato make this a hearty breakfast or brunch.
• Easy to customize: Add bacon, ham, broccoli, different peppers, or your favorite cheese.
• Great for brunch: Everything bakes together in one skillet and slices easily for serving.
• Plenty of protein: Eggs, egg whites, and cottage cheese make this a filling way to start the day.

• Baby Yukon gold potatoes: Boiled until fork tender, then smashed directly into the skillet to create the potato crust.
• Olive oil: Used for the skillet and for cooking the vegetables.
• Kosher salt and black pepper: Season the potatoes and egg filling.
• Eggs: Six large eggs create the base of the filling.
• Egg whites: Use 1 cup of egg whites or substitute 5 additional whole large eggs.
• Cottage cheese: Blended with the eggs for a smooth, creamy texture.
• Onion: Dice the onion before cooking until translucent.
• Red pepper: Adds color and flavor. You can also use your favorite pepper.
• Sweet potato: Optional. Peel and cut it into ½-inch cubes before cooking.
• Fresh herbs: Chopped parsley, dill, or a combination of both adds fresh flavor.

• Cook the potatoes. Preheat the oven to 400°F. Add the cleaned baby Yukon gold potatoes to a pot of water and boil until fork tender.
• Make the potato crust. Brush a 10–12-inch cast iron skillet or similar-size baking dish with olive oil. Drain the potatoes and smash them directly into the pan, pressing them together to create a solid crust. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
• Cook the vegetables. Add the olive oil, diced onion, red pepper, and optional sweet potato to a pan. Cook over medium-low heat for 10–15 minutes, until the sweet potato is tender and the onion is translucent.
• Add the vegetables. Spread the cooked vegetables over the potato crust.
• Blend the filling. Add the eggs, egg whites, cottage cheese, 1 teaspoon kosher salt, and ¼ teaspoon black pepper to a blender. Blend until smooth.
• Add the herbs. Stir the chopped parsley, dill, or both into the egg mixture.
• Bake the quiche. Pour the egg mixture into the skillet and bake at 400°F for 25–28 minutes.
• Serve. Remove from the oven, slice, and enjoy.

• Boil the Yukon gold potatoes until they’re fork tender so they’re easy to smash into the skillet.
• Press the smashed potatoes together to create a solid layer across the bottom of the pan.
• Season the potato crust before adding the vegetables and egg mixture.
• If you’re adding the sweet potato, cut it into ½-inch pieces so it cooks evenly with the other vegetables.
• Cook the vegetables before adding them to the quiche so the onions are translucent and the sweet potatoes are tender.
• Blend the eggs and cottage cheese until smooth before stirring in the fresh herbs.
• Bake until the quiche is set, about 25–28 minutes at 400°F.

• Whole eggs: Don’t want to use egg whites? Replace the 1 cup of egg whites with 5 additional large eggs.
• Peppers: Swap the red pepper for your favorite pepper. Green peppers work well here too.
• Bacon: Add cooked, chopped bacon to the filling.
• Ham: Cubed ham is another easy addition.
• Broccoli: Add chopped broccoli for another vegetable option.
• Cheese: Add up to 1 cup of your favorite shredded cheese, or try goat cheese, feta, or mozzarella.
• Fresh herbs: Use parsley, dill, or a combination of the two.

• Storage: Allow the quiche to cool completely, then cover it tightly or transfer individual slices to an airtight container. Store in the refrigerator for up to 4 days.
• Freezing: Once completely cooled, wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual slices in a 350°F oven or air fryer until warmed through. You can also microwave individual slices in short intervals, although the potato crust will stay crispier when reheated in the oven or air fryer.