Potato Crust Quiche Lorraine

Recipe adapted from Brit + Co

Love quiche, but dislike fiddling with a pastry crust? Try shredded potatoes instead! The delicious flavors of a quiche Lorraine—bacon, onion, and Gruyere cheese—are encased in a crispy, crunchy potato crust for a decadent breakfast or dinner that’s a fun twist on tradition (and gluten free!).


Prep Time

15 minutes

Cook Time

45 minutes


4 Servings


4 tablespoons butter (melted, divided by half)
3 potato, russet (approx 1 1/4 lbs)
  salt (to taste)
  pepper (to taste)
1⁄2 teaspoon paprika, smoked
1 tablespoon Mustard, Dijon
1 tablespoon olive oil, extra virgin
4 slices bacon (chopped into 1/4 inch pieces)
1 onion (diced)
1 tablespoon garlic (minced)
6 egg
1⁄2 cup half & half
1 1⁄2 cups cheese, Gruyere (shredded )


Preheat oven to 400 degrees Fahrenheit.

Brush a cast-iron skillet or pie pan with 2 tablespoons melted butter. Peel and grate potatoes. Gather the shreds in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine potatoes, salt, pepper, smoked paprika, and mustard. Press the mixture into the skillet bottom and up the sides, making sure the bottom has no gaps and the height is level all the way around. Pour the remaining butter evenly over the top. Bake until golden, about 30 minutes. Let cool for at least 5 minutes.

Meanwhile, heat olive oil in a skillet over medium-high heat, and cook bacon briefly, about 3-5 minutes. Add onion, thyme, garlic, salt, and pepper. Reduce heat to medium and cook until softened, stirring frequently.

In another large bowl, whisk eggs and half and half until smooth. Add the bacon mixture to a large bowl and stir quickly to combine.

Pour the filling into the cooled crust. Bake for 15 minutes. Sprinkle cheese evenly over the top. Continue baking until browned and bubbling, about 15 more minutes. Remove from pan while still warm to prevent sticking, and serve.