Crushed Potato Quiche with Chicken and Pesto: A Comforting Twist on a Classic
A comforting twist on a classic, this Crushed Potato Quiche with Chicken and Pesto features a flavour-packed filling of tender shredded chicken, basil pesto, and ricotta, all layered into a delicious crushed potato crust. It’s a wholesome, gluten-free dish that’s perfect for brunch, lunch, or a light dinner.
Scroll down or tap ‘Jump to Recipe’ to get straight to the method!
A Potato Crust That Changes Everything
Say goodbye to traditional pastry—this quiche gets its structure from a base of gently crushed potatoes. Pressed into a quiche tin and seasoned with herbs and cheese, it becomes a sturdy and flavourful foundation for the savoury filling. If you’re avoiding gluten or just love a rustic, hearty texture, this crust is the perfect alternative.
Whether you’re trying something new or repurposing leftover potatoes, this method adds depth and comfort to a classic recipe, with minimal prep and no rolling required.
What Makes This Crushed Potato Quiche with Chicken and Pesto So Good?
At its heart, this quiche is all about combining simple, honest ingredients into something truly satisfying. The hero of the dish? Potatoes. Boiled and gently crushed into a quiche tin, they create a wonderfully rustic crust that’s full of comfort and flavour.
The layers of texture and taste—from the soft, seasoned potato crust to the creamy, cheesy filling—make every bite memorable. It’s a brilliant way to use up leftover spuds or showcase potatoes in a new, unexpected way.
Here’s what you can expect:
- Boiled potatoes form a hearty, herbed crust with depth and warmth.
- Shredded chicken brings a savoury, protein-rich base.
- Cherry tomatoes add a burst of sweetness and colour.
- Cheddar cheese melts through the filling for richness.
- Shallot slices add a subtle sharpness without overpowering.
- Ricotta and egg custard makes the centre luscious and creamy.
- Homemade pesto ties everything together with fresh, herbal notes.
- Parmesan and basil on top give it a beautiful finish.
It’s a great way to turn humble potatoes into something impressive—whether you’re repurposing leftovers or planning a show-stopping brunch. And since there’s no pastry involved, it’s naturally gluten-free and wonderfully simple to prepare.
How to Make Crushed Potato Quiche
Prepare the Potato Crust
Begin by preheating your oven and greasing a loose-based quiche tin with a little olive oil—this makes removing the quiche later on effortless. Place the boiled potatoes directly into the tin and gently crush them using the base of a glass. Press the crushed potatoes evenly across the base and up the sides, creating a firm, cohesive crust.
Season well with salt, black pepper, dried herbs, and a light scattering of finely grated Parmesan. Bake until the surface is golden and the crust has set into a sturdy base that holds its shape.
(Scroll down for the printable recipe card with exact measurements.)
Make the Pesto and Custard
While the crust is in the oven, prepare your basil pesto. In a food processor, blend toasted pine nuts, garlic, fresh basil leaves, lime juice, Parmesan, and olive oil. Blitz until smooth, adding a little more olive oil if needed to loosen the texture. You’ll only need a couple of spoonfuls for this recipe—the rest can be stored in the fridge for another day. Store-bought pesto also works if you’re short on time.
In a mixing bowl, whisk together ricotta, pesto, egg, milk, and a pinch of salt and pepper. This creates a smooth, creamy custard that brings everything together with flavour and richness.
Assemble and Bake
Once the crust has finished baking, remove it from the oven and begin assembling your quiche. Start by layering in the shredded chicken, followed by cherry tomato halves, grated cheddar, and thin slices of shallot.
Carefully pour the pesto-ricotta custard over the filling, letting it settle naturally among the layers. Return the quiche to the oven and bake until the custard is set and the surface has a soft golden hue.
Once baked, garnish with Parmesan, allow the quiche to cool slightly, then serve, garnished with fresh basil leaves for a fragrant finish.
Ideal for Any Time of Day
This potato-based quiche is both flexible and nourishing. It works well for brunch gatherings, lazy weekend lunches, or meal prep for the week ahead. Serve it warm with a salad, enjoy it at room temperature, or tuck into a cold slice straight from the fridge—it’s delicious every way.
Because the base is made entirely from potatoes, it’s naturally gluten-free and can be made dairy-free by swapping the cheese and milk for alternatives. You can also swap the chicken for sautéed mushrooms or roasted vegetables if you prefer a vegetarian version.
Watch It on Instagram
Want to see how it all comes together? Watch our quick video tutorial on Instagram and discover more potato-packed favourites.
You May Also Like
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Happy cooking,
Izabella
Description
This flavour-packed quiche swaps traditional pastry for a crushed potato crust—crispy on the edges and soft underneath. It’s layered with juicy shredded chicken, sweet cherry tomatoes, sharp cheddar, and a creamy ricotta pesto filling. Perfect for brunch, lunch, or a light dinner, and naturally gluten-free. Serve warm with a fresh salad or enjoy cold the next day!
Ingredients
For the Crushed Potato Crust
For the Filling
For the Homemade Basil Pesto (makes extra)
To Garnish
Instructions
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Make the Crust: Preheat the oven to 200°C (400°F) on convection. Grease a 20cm quiche tin with olive oil. Add the boiled potatoes and gently crush them into the tin using a glass. Press firmly with a spoon to shape the crust, starting with the sides, then the base. Season with salt, pepper, dried basil, and Parmesan. Bake for 35–40 minutes, or until golden and slightly crisp.
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Prepare the Pesto and Filling: Meanwhile, in a food processor, combine the pine nuts, garlic, fresh basil, lime juice, salt, pepper, Parmesan, and olive oil. Blend until smooth, adding more oil if needed. Use two tablespoons for this recipe and keep the rest in the fridge in an airtight container. In a bowl, mix the ricotta, pesto, egg, salt, and pepper. Stir in the milk. Once the crust is ready, remove it from the oven and layer in the chicken, cherry tomatoes, cheddar, and shallot slices.
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Assemble and Bake: Pour the pesto ricotta mixture over the filling. Return the quiche to the oven and bake for 20–25 minutes, or until the custard is just set. When ready, remove from the oven and top with extra Parmesan. Add fresh basil before serving.
Equipment
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Nutrition Facts
Servings: 6 ServingCalories:329.54kcalTotal Fat:18.03gSaturated Fat: 5.07gTrans Fat: 0.01gCholesterol:61.72mgSodium:244.99mgPotassium:711.65mgTotal Carbohydrate:27.2gDietary Fiber: 4.15gSugars: 6.75gProtein:16.46gVitamin A: 78.61IUVitamin C: 22.88mgCalcium: 228.87mgIron: 2.49mgVitamin D: 0.41IUVitamin E: 1.5IUVitamin K: 13.93mcgThiamin: 0.15mgRiboflavin: 0.22mgNiacin: 3.17mgVitamin B6: 0.58mgFolate: 44.99mcgVitamin B12: 0.41mcgPhosphorus: 285.51mgMagnesium: 61.67mgZinc: 1.91mg
Note
- Potato Choice: I used British baking potatoes in this recipe, but my absolute favourite for all crushed potato recipes is red-skinned potatoes. They add a lovely flavour and texture.
- Make it vegetarian: Swap the chicken for sautéed mushrooms or spinach for a meat-free option.
- Cheese options: Feel free to use mozzarella or feta instead of cheddar for a different flavour profile.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Tastes great cold or reheated.
- Pesto tip: You can use shop-bought pesto in a pinch, but homemade adds fresher flavour and can be stored for up to a week in the fridge.
- For easy removal, use a tart tin with a removable bottom.
- Oven Temperature Tip: Oven temperatures can vary, so keep an eye on the pie as it bakes.
- Make Ahead: You can boil the potatoes in advance and store them in the fridge. Assemble and bake the potato bases just before serving for optimal freshness.
