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.
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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.
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:
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.
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.)
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.
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.
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.
Want to see how it all comes together? Watch our quick video tutorial on Instagram and discover more potato-packed favourites.
Happy cooking,
Izabella
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!
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
