Quiche can often feel like a pair of cotton ankle socks. They’re fine, and you’re used to them, but most are usually pretty similar to every other one you've experienced, and they can get a little boring. At the same time, dumping an egg mixture into a crust and popping it in the oven is the easiest thing in the world to make when you’re trying to slap together a nice-ish meal for, say, your parents, who only visit once a year. We’ve found the solution to feeling meh about quiche: Make the crust out of tater tots.This quiche starts out respectably, as most quiche do: eggs, mushrooms, leeks, Gruyère. But then the filling gets ladled into a crispy crust made of salty tots. After a quick trip in the oven, the end result is like the most well-blended riff on eggs and potatoes you’ve ever had. And what could be better than that?Tater Tot Crust Quiche

Recipe by Extra Crispy


Read the full recipe after the video.

Recipe Summary test

50 mins
30 mins
1 hr 20 mins
1 9-inch quiche


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place potato tots in a large microwavable bowl. Microwave on HIGH until warmed through, about 3 minutes. Add butter and 1/4 teaspoon each of the salt and pepper; mash with a fork until potato tots are broken up and mixture sticks together.

  • Press potato tot mixture onto bottom and up sides of a 9-inch pie pan. Bake in preheated oven on middle rack until browned, 25 to 30 minutes. Remove from oven, and cool completely, about 20 minutes.

  • Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until bacon is crisp and fat has rendered, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet. Increase heat to medium-high, and add mushrooms. Cook, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Add leek and remaining 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until leeks begin to brown and have softened, about 3 minutes. Remove from heat, and set aside.

  • Whisk together cream and eggs in a medium bowl or measuring cup until combined. Spread mushroom mixture in an even layer in prepared crust; sprinkle evenly with bacon.Carefully pour egg mixture evenly into crust. Top evenly with cheese, and bake at 400°F until golden and bubbly and eggs are cooked through, 25 to 30 minutes. Remove from oven, and cool slightly, about 10 minutes. Sprinkle with thyme, and cut into 8 slices. Serve warm, at room temperature, or cold.