Gluten-Free Ham and Cheese Potato Crust Quiche
This rustic quiche swaps traditional pastry for a crispy potato crust made from thinly sliced russets. The custard filling combines smoky bacon, savory ham, and melted Swiss cheese with a rich cream and egg base seasoned with nutmeg and a hint of cayenne. Perfect for brunch, lunch, or a light dinner, this hearty dish offers comfort food appeal with an elegant twist. The potato crust provides a satisfying base that holds up beautifully to the creamy filling while adding extra substance to each slice.
Ingredients
- 4 large Russet Potatoes, washed, peeled and cut thinly with a mandoline
- 2 tsp Vegetable Oil
- ¼ tsp Salt
- ⅛ tsp Pepper
- 8 slices Bacon, cut into 1/2 inch pieces and cooked until golden brown
- ⅓ cup Ham, chopped
- 1 ¼ cups Shredded Swiss Cheese
- 6 large Eggs
- 1 cup Milk
- 1 cup Heavy Cream
- ½ tsp Salt
- ¼ tsp Pepper
- 1 pinch Nutmeg
- ⅛ tsp Cayenne Pepper
- 1 tsp Dijon Mustard
Instructions
- 1
Preheat oven to 400 degrees
- 2
Arrange potato slices overlapping in single layer on bottom and sides of 9 inch pie dish
- 3
Toss potatoes with vegetable oil and season with salt and pepper
- 4
Bake for 20-30 minutes until fork tender and golden brown
- 5
Remove from oven and set aside
- 6
Reduce heat to 350 degrees
- 7
Cook bacon in saute pan over medium-high heat until golden brown
- 8
Remove cooked bacon and drain on paper towel
- 9
Sprinkle ham and bacon evenly inside potato crust
- 10
Top with half the cheese
- 11
Whisk together eggs, cream, milk, salt, pepper, nutmeg, cayenne and mustard until well combined
- 12
Pour egg mixture over ham and bacon
- 13
Top with remaining cheese
- 14
Bake at 350 degrees for 30-40 minutes until egg mixture is set in middle
- 15
Test doneness by gently shaking pan or inserting toothpick in center
- 16
Remove from oven and cool for at least 5 minutes before slicing
Tips
Use a mandoline slicer for evenly thin potato slices that will bake uniformly and form a sturdy crust
Let the quiche cool for at least 5 minutes after baking to allow the filling to set properly for clean slices
Test doneness by gently shaking the pan - the center should not jiggle when fully cooked
Good to Know
Refrigerate covered for up to 3 days
Assemble potato crust day before and refrigerate covered
Serve warm or at room temperature
Common Mistakes
Slice potatoes evenly to avoid uneven cooking
Cool completely before slicing to avoid runny filling
Do not overbake or custard will become rubbery
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can prepare the potato crust a day ahead and refrigerate. The assembled quiche can be baked and reheated, or assembled and baked fresh the next day.
What if I don't have a mandoline slicer?
Use a sharp knife to slice potatoes as thinly and evenly as possible, about 1/8 inch thick. Take your time for consistent results.
How long will leftover quiche keep?
Store covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm the whole quiche in a 300F oven.