Smashed Potato Crust Quiche

Name: Smashed Potato Crust Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, Mediterranean, French
Ingredients: 6 oz baked or boiled Yukon gold potatoes, leftovers work great; 1 tbsp olive oil; pinch of salt; 2 eggs; 1/4 cup cream cheese; 3 tbsps shredded cheddar; 1/4 cup chopped cooked sausage (I used mild Italian); 1 tbsp 10% cream; salt and pepper to taste; 1 tsp chia seeds; 1 tsp minced garlic; garlic scapes or chives to top

1 step

Prep:15minCook:50min

Got leftover cooked potatoes? Then you've got a head start on this mouthwatering quiche. Great for breakfast, brunch or a light dinner.

Updated at: Sat, 05 Sep 2026 13:29:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories428.3 kcal (21%)

Total Fat31.1 g (44%)

Carbs23.9 g (9%)

Sugars2.7 g (3%)

Protein15.3 g (31%)

Sodium890.8 mg (45%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6 ozYukon gold potatoes

baked or boiled, leftovers work great

1 Tbspolive oil

salt

2eggs

¼ cupcream cheese

3 tbspsshredded cheddar

¼ cupsausage

chopped cooked, I used mild Italian

1 Tbsp10% cream

1 tspchia seeds

1 tspminced garlic

garlic scapes

or chives to top

Instructions

Step 1

Cook potatoes until tender. Drain if boiled, scoop out of skins if baked and toss with olive oil and salt. Oil a 3 cup (725ml) ramekin. Dump the potatoes in and smash with the bottom of a glass to form the crust. You may want to use a fork to help form it up the sides. Drizzle more olive oil and give it a sprinkle of salt. Bake the crust at 400°F for 20 minutes. Now reduce the oven temperature to 375°F. Mix the eggs and cream cheese in a blender until smooth. Pour into a bowl and add the rest of the filling ingredients. Pour into the crust, top with scapes or chives and bake at 375°F for 35 minutes. Let sit 10 minutes before cutting.

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