Crispy Potato Crust Quiche with Bacon and Chives

Name: Crispy Potato Crust Quiche with Bacon and Chives
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 200 g smoked bacon lardons cooked until crispy; 500 g baby potatoes; 4 eggs, beaten; 150 g soured cream; 150 ml double cream; 75 g grated mozzarella; 3 spring onions, sliced; 1 handful handful of chives chopped; 1 tbsp American-style mustard; 1 tbsp neutral-tasting oil , for the tin

Swap traditional pastry for a golden, crispy potato crust in this hearty and flavorful quiche. Packed with smoky bacon, fresh chives, and a rich creamy filling, it’s a perfect gluten-free option for brunch or dinner.

Servings8 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

smoked bacon lardons cooked until crispy
200 g
baby potatoes
500 g
eggs, beaten
4
soured cream
150 g
double cream
150 ml
grated mozzarella
75 g
spring onions, sliced
3
handful of chives chopped
1 handful
American-style mustard
1 tbsp
neutral-tasting oil , for the tin
1 tbsp

Step-by-Step Instructions

Prepare the potatoes: Halve the baby potatoes and place them in a large pot of cold water. Season generously with salt and bring to a boil. Cook for approximately 20 minutes until the potatoes are tender when pierced with a knife. Drain thoroughly in a colander and let them steam-dry for a few minutes.

Form the crust: Preheat your oven to 200°C (180°C fan/Gas 6). Lightly oil a 23cm springform cake tin. Transfer the cooked potatoes into the tin. Using the flat bottom of a mug or a smaller clean tin, press the potatoes down firmly to create an even layer across the base and up the sides, forming a uniform crust.

Mix the filling: In a large jug or bowl, whisk together the beaten eggs, soured cream, double cream, and American-style mustard. Stir in the crispy bacon lardons, sliced spring onions, and most of the chopped chives. Season with a small pinch of salt and pepper.

Bake the quiche: Carefully pour the egg mixture into the prepared potato base. Sprinkle the grated mozzarella evenly over the top. Bake for 25–30 minutes until the center is just set and the cheese is golden brown.