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You get breakfast potatoes and cheesy eggs in the same slice with this Potato Crust Quiche, made with smashed baby potatoes, savory ham or turkey, spinach, and a creamy cottage cheese filling. The potatoes are prebaked until the edges start to brown before the egg mixture goes in, while blended cottage cheese adds creaminess and protein without heavy cream. It works just as well for weekend brunch as it does for make-ahead breakfasts.
Smashed Potatoes Makes the Ultimate Crust
If you love roasted smashed potatoes, you’ll recognize what I’m going for with this crust: browned edges with tender potato underneath. It won’t have the flaky texture of pastry, but I love how the potatoes give each slice a hearty base. Baking the crust before adding the filling gives those edges a chance to brown.
For the filling, the eggs are soft and creamy against that sturdier potato crust. Cottage cheese adds moisture and richness without heavy cream, and blending it with the eggs means there are no visible curds in the finished quiche. Sharp cheddar brings plenty of cheese flavor, while ham or turkey and spinach make each slice feel like a complete breakfast.
Here are a few more reasons I love it:
- Over 20 grams of protein per slice. Eggs, cottage cheese, cheddar, and ham or turkey all contribute, making each slice substantial enough to stand on its own for breakfast.
- Breakfast potatoes and eggs in one slice. Instead of making potatoes on the side, they become part of the quiche itself, with browned edges underneath the creamy egg filling.
- No pastry dough to fuss with. The cooked baby potatoes get smashed directly into the pie dish, skins and all, so there’s no rolling, chilling, or trimming a crust.
- Easy to make ahead for brunch. Bake it the day before, refrigerate, and warm it up the next morning for Christmas, Easter, Mother’s Day, or any weekend brunch.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Baby potatoes: You’ll need about 20, roughly the size of ping-pong balls, or 1.25–1.5 pounds. I’d go with baby yellow or gold potatoes for that creamy middle I love in smashed potatoes. Baby reds work, too, but hold their shape more, so expect a chunkier crust. Have larger gold potatoes on hand? Just go by weight instead of counting them!
- Cottage cheese: I’d reach for 2% or whole-milk for a little more richness, but nonfat is an option, too. You can also use ricotta, though the protein amount will differ.
- Cheddar: I love cheddar with potatoes because its flavor holds its own alongside the eggs. Use sharp cheddar if you want a little more cheesy bite, Monterey Jack for something milder, or Pepper Jack for some heat!
- Ham or turkey: Either adds a savory flavor that makes this feel like a whole breakfast. Leftover cooked ham or turkey keeps it easy, but thick-cut deli meat works, too. Cooked breakfast sausage or bacon would also be delicious.
- Spinach: I use fresh spinach to get some greens in without overpowering the potatoes and cheddar. Frozen works, too, just thaw it and squeeze it dry so you don’t end up with a watery filling. Not a spinach fan? Try cooked broccoli, mushrooms, or bell peppers instead!
How to Make Potato Crust Quiche
Let’s get this smashed potato quiche in the oven! I’ll walk you through the crust first, then the filling.
- Boil the potatoes and season: Preheat the oven to 400°F. Place the potatoes in a large pot and cover with water by about 1 inch. Add 1 teaspoon salt, bring to a boil, and cook for 15-20 minutes, until easily pierced with a fork. Drain completely and let the potatoes cool for 2-3 minutes. Grease a 9-inch pie dish with cooking spray or oil. Add the potatoes, drizzle with 1 tablespoon olive oil, and sprinkle with ¼ teaspoon salt. Toss to coat.
- Press the crust and prebake: Use the bottom of a cup or the back of a spoon to smash the potatoes into an even layer across the bottom and up the sides of the pan, filling any gaps so the egg mixture can’t seep directly onto the dish. Bake for 20 minutes to give the potatoes a chance to brown before adding the filling. Remove from the oven and reduce the temperature to 350°F.
- Make the filling: While the crust bakes, add the eggs, cottage cheese, cheddar, onion powder, garlic powder, salt, and pepper to a high-speed blender. Blend until completely smooth. Stir the diced ham or turkey and chopped spinach into the blended egg mixture.
- Fill and bake: Pour the filling into the potato crust. Bake at 350°F for 40–45 minutes, until the center is set. Use the doneness cues below to check the middle, then let the quiche rest for 10-15 minutes before slicing and serving.
Jamie’s Tips
How to Get a Sturdy Crust and Set Center
The potatoes need a little attention before the filling goes in, and the eggs need a check before you pull the quiche out. Here’s what to look for so you get a sturdy crust and tender filling!
Shaping the Crust and Adding the Filling
- Drain the potatoes thoroughly. I like to pat them dry after draining to get rid of any water clinging to the skins. Less moisture gives them a better chance to brown instead of steam!
- Work from the middle out. I start with the potatoes in the center, pressing them flat with the bottom of a cup, then work outward and push some potatoes up the sides. Aim for about ½ inch thick, using the back of a spoon to smooth any thick spots and fill the gaps. Pay extra attention where the bottom meets the sides. You want one continuous potato crust, with no bare dish showing!
- Don’t wait for the whole crust to get crisp. After the prebake, look for browned exposed edges and a surface that feels set enough to hold the filling. The center of the potato layer will stay softer than pastry, and that’s the smashed potato texture we’re after.
- Leave room above the egg filling: Some 9-inch pie dishes are shallower than others, so yours may not hold all the filling. Leave a little space below the rim for the eggs to puff as they bake. If you have filling left over, bake it separately in a small greased oven-safe dish.
Checking Doneness and Slicing
- Watch the middle, not just the top. I start checking at 40 minutes. Gently nudge the dish; the center should look set, without uncooked eggs moving around. If the middle still looks wet and loose, bake for another 5 minutes and check again.
- Let it rest before slicing. Give the quiche 10-15 minutes to cool so the filling can firm up. I know it’s tempting to cut right in, but that little wait makes it easier to lift out a slice that holds together!
Make Ahead, Storage, and Reheating
I love having a slice ready for breakfast the next day. Here’s how to store it and warm it up without losing that tender egg filling!
- Store: Refrigerate in an airtight container for up to 3-4 days. For individual portions, arrange slices in a single layer in shallow containers.
- Reheat in the microwave: For a quick breakfast, warm one slice in 30-second intervals until the center reaches 165°F. The potato crust will be softer, but it’s the easiest option when you’re hungry and ready to eat!
- Reheat in the oven: To keep more texture in the potato edges, place slices on an oven-safe tray at 350°F. Start checking after 15 minutes and heat until the center reaches 165°F. Loosely cover with foil if the edges are browning too much.
- Make it ahead: Bake the quiche the day before, refrigerate, and reheat before serving. If warming the whole quiche, allow more time than individual slices and check the center.
More Savory Breakfast Recipes
If you’ve made and loved this Potato Crust Quiche or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Potato Crust Quiche with Cottage Cheese (High Protein)
Potato Crust Quiche combines a browned smashed-potato crust with a creamy cottage cheese egg filling, sharp cheddar, spinach, and savory ham or turkey. It’s hearty enough for breakfast or brunch, easy to make ahead, and packs plenty of protein into every slice.
Ingredients
Potato crust:
- 1 1/4 – 1/2 pounds baby potatoes, (about 20 potatoes)
- 1 1/4 teaspoons salt, divided
- 1 tablespoon olive oil
Quiche filling:
- 8 eggs
- 3/4 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces ham or turkey, diced
- 2 cups spinach, roughly chopped
Instructions
- Preheat oven to 400 degrees.
- Place potatoes into a large pot and fill with water about 1” above potatoes. Add 1 tsp of salt to the water and bring to a boil. Boil for 15-20 minutes or until potatoes are tender and easily pierced with a fork. Drain water completely and set aside to cool for 2-3 minutes.
- Spray a 9” pie dish with cooking spray or lightly coat with oil. Transfer potatoes to the pie dish, drizzle with olive oil and sprinkle with ¼ tsp salt. Mix the potatoes with a spoon or clean hands until they’re all thoroughly coated in olive oil and salt.
- Smash the potatoes using the bottom of a cup or the back of a spoon and press them into an even layer on the bottom and up the sides of the pan to create a “crust”.
- Bake for 20 minutes in the oven. After 20 minutes reduce the oven to 350 degrees. Remove from oven and set aside. Note: If you're short on time, you can skip this pre-baking step, the potato crust just won't come out quite as crisp.
- While the potatoes cook, make the egg filling. Add eggs, cottage cheese, cheddar cheese, onion powder, garlic powder, salt, and black pepper to a high speed blender. Blend until completely smooth.
- Stir in the meat and spinach. Set aside.
- Pour egg mixture into potato crust and bake for 40-45 minutes until the quiche is completely set in the middle. Cool slightly before slicing and serving.
Notes
- The pre-bake step: You can skip this step if you want to save some time, just note that your potato crust won’t be quite as crisp!
- Potatoes: Baby gold or yellow potatoes give the crust a creamy center with browned edges. Go by weight (about 1¼–1½ pounds) if your potatoes vary in size.
- Pie dish size: Some 9-inch pie dishes are shallower than others. Leave a little room below the rim for the filling to puff as it bakes; any extra filling can be baked separately in a small greased dish.
- Make ahead: Bake the quiche the day before, refrigerate, and reheat before serving. Individual slices reheat more quickly than the whole quiche.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days.
- Reheating: Microwave individual slices for the quickest option, or reheat at 350°F in the oven if you want to preserve more of the browned texture around the potato edges.
Nutrition
Serving: 1slice | Calories: 324kcal | Carbohydrates: 19g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 253mg | Sodium: 1111mg | Potassium: 609mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1446IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.
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Food photography by Marie-Catherine Dubé.
