Potato Crust Quiche

Make a special quiche for the Mom in your household. This quiche is a delicious choice for any time of day. Made with savory bacon and cheese and nutrient-rich fresh spinach, it’s a delicious, satisfying, and nourishing meal. The gluten-free crust can be made from russet potato slices or try a subtly sweeter variation using sweet potato slices. Perfect for a pleasant morning brunch in May!

Co-op Sales Organic Bunched Spinach
  • 6 oz bacon
  • 1 lb russet potatoes (or sweet potatoes,) thinly sliced
  • 3 Tbsp olive oil, divided
  • 3/4 tsp salt, divided
  • ¼ tsp pepper, divided
  • 2 Tbsp grated Parmesan cheese
  • 5 eggs
  • 1 cup milk
  • 1 cup fresh spinach or kale
  • ½ cup fresh parsley, minced
  • 2 green onions, sliced
  • ½ cup shredded mozzarella, divided
  • ½ tsp garlic powder


Fry bacon, drain and cut into 3/4″ pieces. Rinse sliced potatoes; drain well. Heat 2 Tbsp olive oil (or bacon drippings) in skillet and add a single layer of potato slices. Cook until light brown, turn over and brown second side. Repeat with remaining potatoes, adding more oil as needed. Set aside. Preheat oven to 350°F. Oil a 9” pie pan. Arrange potato slices in pie pan, overlapping slices to form a solid bottom. Place overlapping slices around side of pie pan, to form a crust. Sprinkle crust with 1/4 tsp salt, 1/8 tsp pepper and Parmesan. In a medium bowl, whisk together eggs, milk, spinach or kale, parsley, green onions, bacon, mozzarella, remaining ½ tsp salt, remaining 1/8 teaspoon of pepper, and garlic powder. Slowly pour the egg mixture over the potatoes. Bake 30-45 minutes, or until eggs are set.