High Protein Potato Crust Quiche

Name: High Protein Potato Crust Quiche
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 6-7 Medium Golden Potatoes (halved⁣); Avocado Oil Spray (or olive oil spray); 2 Cups Egg Whites; ¾ Cup Low Fat Cottage Cheese; 1 Cup Spinach (finely chopped⁣); 1 Bunch Chives (finely chopped⁣); 4 Slices Turkey Bacon (cooked⁣); 1 Teaspoon Garlic Powder; Salt & Pepper; ¾ Cup Shredded Mozzarella Cheese

If you’re looking for a breakfast that’s high in protein, low in fat, and makes your kitchen smell incredible, this High Protein Potato Crust Quiche needs to be next on your list. I’ve seen a few different versions of potato crust quiche floating around lately, but mine leans more into big, fluffy egg white frittata territory — light, protein-packed, and endlessly customizable depending on what’s in your fridge.

A slice of savory pie with a golden crust is served with fresh spinach and cucumber salad. The whole pie, partially sliced, sits nearby, along with bowls of chopped chives, salt, and pepper on a green surface.

Instead of a traditional crust, this recipe uses smashed golden potatoes pressed into a springform pan and baked until the edges turn golden and crisp. It’s sturdy enough to hold up to slicing, and it means you get a little bit of potato in every bite without loading up on refined carbs. From there, it’s filled with a mix of egg whites, cottage cheese, spinach, turkey bacon, and chives, then topped with just enough mozzarella to get that golden, bubbly finish.

I made this once for the week and my family and I ended up eating it for breakfast for days — it reheats great and keeps everyone full until lunch. It’s one of those recipes similar to my Spinach Feta Egg Muffins in spirit, but heartier, and it slices like a proper quiche so it’s great for feeding a crowd at brunch, too.

Sliced potatoes, fresh spinach, cottage cheese, shredded cheese, cooked bacon, chives, broth, oil, salt, pepper, and seasoning are arranged neatly on a table with a springform pan above. — *For this, you’ll need golden potatoes, oil spray, egg whites, low fat cottage cheese, spinach, chives, turkey bacon, garlic powder, and shredded mozzarella cheese.*

A hand holds a slotted spoon lifting a boiled potato wedge from a pot filled with other potato pieces, with bowls of spinach, chives, cheese, and other ingredients nearby on a green surface. — *For this, you’ll need golden potatoes, oil spray, egg whites, low fat cottage cheese, spinach, chives, turkey bacon, garlic powder, and shredded mozzarella cheese.*

What You Need to Make This High Protein Potato Crust Quiche

Golden Potatoes: These get boiled until fork tender, then smashed into the pan to form the crust. Golden potatoes hold their shape well and give you that slightly creamy texture once baked.
Avocado or Olive Oil Spray: This keeps the potato crust from sticking to the pan and helps it crisp up in the oven. Either oil works well here, so use whichever you have on hand.
Egg Whites: Egg whites keep this quiche high in protein without adding a ton of fat. You can either separate yourself or buy pre-carton.
Low Fat Cottage Cheese: Cottage cheese blends right into the filling and adds a nice boost of protein along with a creamy texture. It disappears into the eggs, so don’t worry if you’re not usually a cottage cheese person.
Spinach: Finely chopped spinach adds color, nutrients, and a little extra volume to the filling. Feel free to swap in another leafy green if that’s what you have.
Chives: Fresh chives add a mild, oniony flavor throughout the quiche. Green onion tops work as a substitute in a pinch.
Turkey Bacon: Turkey bacon add smoky, salty flavor and extra protein without the fat of regular bacon. Crumble it up once it’s cooked and cooled.
Garlic Powder: A teaspoon of garlic powder rounds out the seasoning in the filling.
Salt and Pepper: Season both the potato crust and the egg filling to taste.
Shredded Mozzarella Cheese: A sprinkle of mozzarella on top melts into a golden, bubbly layer as the quiche bakes.

A metal ring presses into mashed potatoes in a round pan, surrounded by bowls of cottage cheese, chopped chives, spinach, pepper, and broth on a green surface. — *Spray a springform pan with the oil spray, then add the potatoes and smash them into the bottom and up the sides of the pan to form your crust.*

How to Make This High Protein Potato Crust Quiche

To make this quiche, start by cutting the potatoes in half and dropping them into a pot of boiling water. Boil until fork tender, then let them cool slightly and peel off the skins.

Preheat your oven to 425°F. Spray a springform pan with the oil spray, then add the potatoes and smash them into the bottom and up the sides of the pan to form your crust. Spray the crust again and season with salt and pepper, then bake for 25 minutes.

A bowl of creamy soup with chopped herbs, bits of bacon, and a spatula, surrounded by bowls of spinach, cheese, chives, and seasonings on a green tabletop. — *While the crust bakes, mix together the filling in a large bowl: egg whites, cottage cheese, spinach, turkey bacon, chives, garlic powder, salt, and pepper.*

A hand sprinkles shredded cheese onto a quiche filled with greens and cream, surrounded by bowls of fresh spinach, chives, salt, and seasonings on a green surface. — *While the crust bakes, mix together the filling in a large bowl: egg whites, cottage cheese, spinach, turkey bacon, chives, garlic powder, salt, and pepper.*

While the crust bakes, mix together the filling in a large bowl: egg whites, cottage cheese, spinach, turkey bacon, chives, garlic powder, salt, and pepper.

Once the crust is done, remove it from the oven and pour the filling on top. Sprinkle the mozzarella cheese over the top, then bake again for about 40 minutes, or until the center is set and the top is golden.

Remove from the oven and let it sit for 10-15 minutes before slicing — this helps it set up so your slices hold together. Serve warm, and store any leftovers in an airtight container in the fridge for up to a week.

Frequentyl Asked Questions

Can I make this ahead of time?

Yes! You can bake the whole quiche the night before, let it cool, then store it in the fridge and reheat individual slices in the microwave or oven the next morning. This makes it a great option if you’re hosting brunch and don’t want to be stuck in the kitchen when guests arrive.

Can I prep parts of this in advance?

If you want to break up the work, you can boil and peel the potatoes a day ahead and store them in the fridge until you’re ready to build the crust. You can also cook the turkey bacon and chop the spinach and chives in advance so all that’s left is assembling and baking.

Can I customize the filling?

Definitely. This recipe is really just a formula — swap in whatever veggies or lean meats you have on hand, like mushrooms, bell peppers, diced ham, or cooked sausage. Just try to keep add-ins relatively dry so the filling doesn’t turn watery.

Is this recipe gluten-free?

The ingredients as written are naturally gluten-free, but double check the labels on your turkey bacon and shredded mozzarella, since some brands include additives or are processed in facilities with gluten.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!