This potato crust quiche swaps pastry for a golden, crispy potato base and fills it with savory chicken, mushrooms, bacon, and melted cheese. It is rich and satisfying yet wonderfully simple, making it perfect for brunch, lunch, or an easy weeknight dinner. If you love hearty chicken and potato dishes, try Chicken and Potato Stew in a Glass Jar or Chopped Chicken Patties.
Ingredients
- 800 g (1.8 lb) potatoes
- 250 g (9 oz) chicken fillet
- 250 g (9 oz) mushrooms
- 100 g (3.5 oz) bacon
- 100 g (3.5 oz) cheese
- 250 ml (1 cup) heavy cream (33%)
- 2 eggs
- Salt, pepper, dry garlic, to taste
Instructions
- Salt the potatoes and boil them in their skins.
- Grease a baking dish with a drop of oil; add the potatoes and mash them into an even crust.
- Dice the chicken, season with salt, pepper, and dry garlic, and fry in a little oil. Set aside; in the same skillet, fry the mushrooms with a little salt and pepper. Separately fry the chopped bacon without oil.
- Layer the chicken, mushrooms, and bacon over the potato crust; sprinkle with half the grated cheese and toss lightly.
- For the custard, whisk the cream, eggs, salt, and pepper; pour over the dish. Top with the remaining cheese and bake on the lower rack at 200C (400F) for 25-30 minutes.
Tips
- Press the potato crust firmly and evenly so it holds together when sliced.
- Bake on the lower rack so the crust crisps while the custard sets gently.
- Let the quiche rest for 10 minutes before cutting for clean slices. For more savory baking ideas, see Allrecipes.
Nutrition per 100 g: 149 kcal, protein 7 g, fat 9.4 g, carbs 8.3 g.