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High-Protein Smashed Potato Crust Quiche (Easy Meal Prep)

If you're tired of boring breakfast meal prep, this High-Protein Smashed Potato Crust Quiche is about to become your new favorite! A golden, crispy smashed potato crust is filled with fluffy eggs, sharp cheddar cheese, sweet green peas, Greek yogurt, and an abundance of fresh herbs. It's hearty, flavorful, packed with wholesome ingredients, and makes four satisfying servings for breakfast, brunch, or lunch.
Prep Time 15 minutes
Cook Time 1 hour
Servings 4

Ingredients

  • For the Crispy Potato Crust
  • 1 1/2 lbs baby Yukon gold potatoes boiled until fork-tender
  • 1 tbsp olive oil or avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • For the Herby Cheddar Egg Filling
  • 4 large eggs
  • 1/3 cup plain Greek yogurt
  • 1/4 cup milk of choice
  • 1/2 cup shredded sharp cheddar cheese
  • 3/4 cup green peas thawed and drained
  • 3 tbsp fresh chives chopped
  • 3 tbsp fresh dill chopped
  • 2 tbsp fresh basil chopped
  • 1 tbsp cornstarch
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon zest
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 425°F. Lightly grease a standard 9-inch pie dish. Add the boiled potatoes and smash firmly with the bottom of a glass, pressing evenly across the bottom and up the sides to form a crust. Drizzle with olive oil and season with garlic powder, salt, and pepper. Bake for 28–32 minutes until golden and crispy.
  • Reduce oven temperature to 375°F. In a bowl, whisk the cornstarch into the cold milk until completely smooth. In a separate bowl, whisk together the eggs, Greek yogurt, milk mixture, onion powder, garlic powder, lemon zest, salt, and pepper. Combine.
  • Fold in the shredded cheddar, peas, chives, dill, and basil until evenly combined.
  • Pour the egg mixture into the prebaked potato crust, leaving a little room at the top. Bake for approximately 30-35 minutes until the edges are set and the center has only a gentle jiggle. The center should reach 160°F.
  • Allow the quiche to cool for at least 20 minutes before slicing into four servings. For the cleanest slices, let it cool longer or refrigerate before cutting. The filling will continue to firm up as it cools.

Notes

Approximate Macros
Per serving — ¼ of quiche, including potato crust and cheddar cheese
Nutrient Amount
Calories ~365 kcal
Protein ~20 g
Carbohydrates ~42 g
Fat ~13 g
Saturated Fat ~5 g
Fiber ~5 g