Dinner

Potato Crust Quiche with Bacon, Chives, and Mozzarella Recipe

ByJake Silas February 6, 2026February 6, 2026

Introduction

This potato crust quiche is a comforting twist on a classic favorite, featuring a crisp potato base instead of pastry. Packed with smoky bacon, creamy eggs, and a cheesy topping, it’s perfect for brunch or a light dinner.

A golden brown quiche sits on a clear glass cake stand with a detailed base, over a pink and green cloth on a white marbled surface. The quiche has a crust formed by thick potato slices that rise unevenly around the edge. Inside, the quiche shows three main layers: a thick base of smooth yellow potato slices, a middle layer of mixed ingredients including small pink meat pieces and green herbs, and a top layer of melted, bubbly cheese browned in spots with small green chopped chives sprinkled on top. A wedge is cut out and placed on a white plate nearby, showing the clear layering inside. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Halve the potatoes and place them in a pan of cold water. Season well with salt and bring to the boil. Once boiling, cook for 20 minutes until the potatoes are tender when pierced with a knife. Drain in a colander.
Step 2: Preheat your oven to 200°C (180°C fan)/gas mark 6. Lightly oil a 23cm springform cake tin and tip in the drained potatoes. Use the bottom of a mug or a smaller tin to press the potatoes down evenly, forming a uniform base and sides.
Step 3: In a jug, whisk together the beaten eggs, soured cream, double cream, mustard, most of the chopped chives, sliced spring onions, cooked bacon lardons, and a pinch of salt and pepper.
Step 4: Pour the egg mixture over the potato base in the tin. Sprinkle the grated mozzarella evenly on top.
Step 5: Bake the quiche for 25-30 minutes until the center is just set and the top is lightly browned. Remove from the oven and sprinkle over the remaining chives.
Step 6: Allow the quiche to cool before slicing and serving.

Tips & Variations

For a vegetarian version, replace bacon lardons with sautéed mushrooms or smoked tofu.
You can swap mozzarella for cheddar or gruyère for a sharper flavor.
If you prefer a crispier potato crust, press the potatoes firmly and bake a few minutes before adding the filling.
Use fresh herbs like thyme or parsley in place of chives to vary the flavor.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave until warmed through. The crust is best enjoyed the same day to keep it crisp.

How to Serve

A golden-brown quiche with a crispy, crimped crust that extends above the filling, sitting on a clear glass cake stand. The quiche has a rich, bubbly top layer covered with melted cheese spots, sprinkled with small bits of green herbs. Inside, two visible layers show a light, creamy filling mixed with small chunks of pink ham and darker bits of herbs or vegetables. One slice is taken out, revealing the smooth, dense texture of the filling and the firm crust holding it all together. The cake stand rests on a white marbled surface with a bright green and a pink cloth underneath, along with a white plate holding the removed slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular potatoes work fine. Just cut them into smaller, evenly sized pieces to ensure they cook through in the same time.

How do I know when the quiche is fully cooked?

The quiche is done when the center is just set and not wobbly, and the top is lightly browned. A knife inserted in the center should come out clean or with just a few moist crumbs.