Crushed Potato Pie
Crushed Potato Pie: The Viral Recipe That Started a Trend
Welcome to the recipe that began it all—my Crushed Potato Pie! This dish didn’t just spark a viral sensation; it led to an entire series of beloved potato-based recipes. Being the first in my potato crust series, it holds a special place in my heart and has become a favourite among so many of you. It's amazing how one idea can inspire so much creativity, influencing not only my other creations like the Potato Wrap, Potato Crust Pizza, and Potato Wrap Shawarma, but also countless food bloggers who have shared their own takes on this concept.
This pie showcases a perfect blend of textures: a crispy, golden potato crust with a rich and creamy filling. For the best results, I recommend using a tart tin with a removable bottom for easy serving. And remember, as oven temperatures can vary, you might need to adjust the baking time slightly to achieve that perfect crisp.
Ingredients You’ll Need for this Crushed Potato Pie
To create this delicious Crushed Potato Pie, you’ll need a handful of simple ingredients like potatoes, cheese, and eggs, plus a few flavour-packed extras. Check the full ingredient list below to ensure you have everything ready.
Quick and Easy Prep
This Crushed Potato Pie is as easy to make as it is satisfying. First, boil and crush the potatoes using a slightly greased glass, to form the base.
Drizzle with olive oil, sprinkle with salt and pepper, then bake until golden and crispy.
While the crust is in the oven, wilt the spinach and whisk together the creamy egg mixture. Once the base is done, assemble your filling,
pour the egg custard over the top, and bake again until everything is set.
It’s a hassle-free dish perfect for a busy weeknight dinner or a relaxing weekend meal.
Customisable and Versatile
The beauty of this recipe is its flexibility. Swap out the spinach for kale, or add in extra vegetables like mushrooms or bell peppers. If you need a dairy-free option, substitute the mozzarella and cream cheese for plant-based alternatives. The recipe is a wonderful canvas for your culinary creativity.
You May Also Like
If you enjoyed this Crushed Potato Pie, you’ll love my Sweet Potato Quiche Florentine. Check also our Loaded Crushed Potatoes recipe, plus, be sure to check out our Instagram for a quick Crushed Potato Pie video tutorial!
This Crushed Potato Pie is the perfect combination of comfort and sophistication! A crispy potato base forms the foundation, topped with a rich mixture of mozzarella, juicy cherry tomatoes, sautéed spinach, and savoury shallots. The creamy egg custard, flavoured with garlic and nutmeg, adds a silky texture that melts into every bite. Finished with a sprinkle of Parmesan and fresh basil, this pie is a delicious, hearty dish that’s easy to make yet impressively flavourful. Perfect for brunch, lunch, or dinner!
- 2 potatoes (large)
- 2 tbsp olive oil (divided)
- Salt & pepper (to taste)
- 50 g mozzarella
- 8 cherry tomatoes (halved)
- 5 slices shallots
- 1 Handful of spinach (wilted)
- 2 eggs
- 2 tbsp cream cheese
- 1/2 tsp garlic powder
- 1/2 tsp nutmeg
- 50 ml milk
- Parmesan (for garnish)
- basil leaves (for garnish)
- Boil potatoes, then transfer to a 20cm greased baking tin and crush. Press firmly, creating the sides. Drizzle with olive oil, sprinkle with salt, and bake at 200C (fan) for 40-45 min.
- Add mozzarella, tomatoes, shallots, and spinach.
- Whisk eggs, cream cheese, salt, pepper, nutmeg, garlic powder, and milk. Pour over the potato base.
- Bake for 30-35 min until settled.
- Sprinkle Parmesan, garnish with basil.
Servings: 6 ServingCalories:203.53kcalTotal Fat:9.87gSaturated Fat: 3.44gTrans Fat: 0.06gCholesterol:65.64mgSodium:91.79mgPotassium:571.08mgTotal Carbohydrate:22.86gDietary Fiber: 3.41gSugars: 5.73gProtein:7.18gVitamin A: 69.15IUVitamin C: 21.21mgCalcium: 94.72mgIron: 1.58mgVitamin D: 0.43IUVitamin E: 1.02IUVitamin K: 9.69mcgThiamin: 0.11mgRiboflavin: 0.15mgNiacin: 1.02mgVitamin B6: 0.43mgFolate: 40.45mcgVitamin B12: 0.36mcgPhosphorus: 147.5mgMagnesium: 34.87mmolZinc: 0.94mcg
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Perfectly Crispy Potatoes: Press the crushed potatoes firmly into the tin to create a solid base. Drizzling with olive oil before baking ensures a beautifully crispy texture. For easy removal, use a tart tin with a removable bottom.
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Quick Spinach Prep: Speed up the process by wilting the spinach in a hot pan for 1-2 minutes, or pour boiling water over it, then rinse with cold water and drain thoroughly.
- Extra Flavour Boost: For a touch of heat, add a pinch of chilli flakes to the egg mixture. If you want a smoky flavour without spice, sprinkle in some smoked paprika.
- Oven Temperature Tip: Oven temperatures can vary, so keep an eye on the pie as it bakes. If your oven runs hot or cool, you might need to adjust the cooking time slightly.
