Potato Crust Quiche with Bacon, Chives, and Mozzarella Recipe

Introduction

This potato crust quiche offers a delightful twist on the classic quiche by using a crispy potato base instead of pastry. Filled with smoky bacon, fresh spring onions, and melted mozzarella, it’s a comforting dish perfect for brunch or a light dinner.

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

Instructions

1. Step 1: Halve the baby potatoes and place them in a pan of cold water. Season the water well with salt and bring to the boil. Cook for 20 minutes, or until the potatoes are tender when pierced with a knife. Drain thoroughly in a colander.
2. Step 2: Preheat the oven to 200°C (180°C fan) or gas mark 6. Lightly oil a 23cm springform cake tin. Tip the drained potatoes into the tin and press them down firmly using the bottom of a mug or a smaller tin to create an even base and sides, forming the crust.
3. Step 3: In a jug, whisk together the beaten eggs, soured cream, double cream, American-style mustard, most of the chopped chives, sliced spring onions, cooked bacon lardons, and a pinch of salt and pepper.
4. Step 4: Pour the creamy egg mixture evenly over the pressed potato base. Sprinkle the grated mozzarella on top.
5. Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the centre is just set and the top is lightly browned. Once baked, sprinkle the remaining chives over the quiche. Allow it to cool slightly before slicing and serving.

Tips & Variations

• For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted red peppers.
• Use Yukon Gold or other waxy potatoes to help the crust hold its shape better.
• If you prefer a sharper cheese flavor, try grating some aged cheddar instead of mozzarella.
• Press the potatoes firmly to ensure a compact crust that won’t fall apart when sliced.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warmed through to keep the crust crisp. This quiche is best enjoyed fresh but can be served cold for a picnic.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of potato for the crust?

Yes, waxy potatoes like Yukon Gold work best as they hold their shape well, creating a sturdy crust. Floury potatoes might crumble more easily.

How do I prevent the quiche from being soggy?

Make sure to drain the boiled potatoes well and press them firmly into the tin to create a compact crust. Avoid adding too much liquid in the filling and bake until the centre is just set.