This hearty, comforting quiche combines creamy potatoes, crispy bacon, and rich Fontina cheese to create a brunch masterpiece. A potato crust replaces traditional pastry, making it both gluten-free and irresistibly unique. Perfect for brunch, lunch, or a light dinner, this dish is sure to impress.
Ingredients
For the Potato Crust:
- 1½ pounds baby Yukon Gold potatoes, scrubbed clean
- 2 tablespoons kosher salt
- 1 tablespoon reserved bacon drippings
For the Filling:
- 8 slices thick-cut bacon (about 2 cups), chopped
- 1 small sweet onion, finely chopped (¾ cup)
- 3 cups loosely packed arugula, roughly chopped
- 1 tablespoon fresh thyme, chopped
- 8 ounces Fontina cheese, shredded (2 cups), divided
- Fresh thyme leaves (for garnish)
- Freshly ground black pepper (to taste)
For the Egg Mixture:
- 4 large eggs
- ¼ cup heavy whipping cream
- 1¼ teaspoons kosher salt
Directions
1. Prepare the Potatoes for the Crust
- Place the baby Yukon Gold potatoes in a medium saucepan and cover with water by 1 inch. Add 2 tablespoons of kosher salt.
- Bring the water to a boil over high heat. Reduce the heat to medium and cook until the potatoes are very fork-tender, about 25 minutes.
- Drain the potatoes thoroughly and allow them to cool slightly.
2. Cook the Bacon and Vegetables
- While the potatoes are boiling, heat a large nonstick skillet over medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy (about 10-12 minutes).
- Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Reserve 2 tablespoons of bacon drippings in the skillet and discard or save the remaining drippings for another use.
- To the same skillet, add the chopped onion and cook in the reserved drippings over medium-high heat until softened, about 3 minutes.
- Add the chopped arugula and thyme to the skillet, season with ¼ teaspoon kosher salt, and cook for 1 minute, stirring constantly, until the arugula wilts. Remove from heat and set aside.
3. Create the Potato Crust
- Preheat the oven to 400°F (200°C).
- Grease a 9-inch round cake pan with 1 tablespoon of the reserved bacon drippings.
- Place the boiled potatoes in the cake pan in an even layer. Using a flat-bottomed measuring cup or a small bowl, press the potatoes firmly into the bottom and about 1 inch up the sides to form a crust.
4. Assemble the Quiche
- Sprinkle 1 cup of shredded Fontina cheese evenly over the potato crust.
- Top with half of the crispy bacon, followed by the onion-arugula mixture.
- Sprinkle the remaining 1 cup of Fontina cheese on top, and then evenly distribute the remaining bacon over the filling.
5. Prepare and Add the Egg Mixture
- In a large bowl, whisk together the eggs, heavy cream, and remaining 1¼ teaspoons of kosher salt until light and frothy (about 30 seconds).
- Pour the egg mixture evenly over the filling in the pan, allowing it to seep into all the layers.
6. Bake the Quiche
- Carefully transfer the quiche to the preheated oven. Bake for about 25 minutes, or until the filling is set and an instant-read thermometer inserted into the center registers 160°F (71°C).
- Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes. This helps the flavors meld and makes slicing easier.
7. Garnish and Serve
- Garnish the quiche with fresh thyme leaves and a generous sprinkle of freshly ground black pepper.
- Slice into wedges and serve warm or at room temperature. Enjoy this savory, satisfying dish!
Nutritional Information
- ⏰ Prep Time: 45 minutes
- ⏰ Cooking Time: 1 hour 10 minutes
- ⏰ Total Time: 1 hour 55 minutes
- 🍽️ Servings: 8 slices
Chef’s Tips
- For extra creaminess, you can substitute Gruyère or Swiss cheese for the Fontina.
- To ensure the crust stays firm, avoid overcooking the potatoes; they should be fork-tender, not mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.