Potato Pancetta Quiche

potato pancetta quiche http://twocooksonepot.com

This dish incorporates so many of my favorite things… potatoes, cheese, breakfast, almost any type of pie…and, it’s fancy enough to impress.

As much as I love pastry, a few months ago I envisioned doing something with a crust of thinly sliced potatoes instead of a traditional pie crust. I was thinking that a cheesecake shaped quiche would be beautiful, so I got one of our trusty spring-form pans, sliced a few spuds, and got to work. The moment I poured the egg filling into the pan most of it leaked out onto the counter. What I could save of the dish was delicious, but still not the desired result.

Back to the drawing board.

Maybe I just need to buy a higher quality, tighter fitting spring-form pan, but I haven’t had time to look and I really wanted another crack at the title. I compromised this time by using a pie dish, but I can assure you that there was no compromise on flavor. The pancetta has a subtle earthiness that pairs well with the light, fluffy, egg and cream. The Comte and paprika combine to add a few more layers of flavor. It was a hit for dinner a few nights ago, and we really hope you’ll give this a try.

I sliced the potatoes very thin, about an eighth or maybe even a sixteenth of an inch thin. You could probably go as thick as a quarter of an inch with the spuds but not too much thicker than that or they won’t bend enough to fit the curve of your pie dish.

I used Comte for the cheese, but Gruyere, a sharp cheddar, and several other firm cheeses will work just as well.


Potato Pancetta Quiche
Prep time
Cook time
Total time
This potato pancetta quiche is a hearty twist on the classic quiche recipe.
Recipe type: Breakfast
Cuisine: French-ish
Serves: 4 to 6 servings
  • 1 to 2 russet potatoes, depending a size and thickness of slices
  • 2 tablespoons butter, melted
  • 6 eggs
  • ¾ cups heavy cream
  • ½ cup diced pancetta
  • 1 to 1½ cups shredded Comte cheese
  • salt and pepper to taste
  • paprika to taste
  • sour cream or creme fraiche to top
  1. Crust
  2. thinly slice potatoes and soak in cold water
  3. melt butter and brush on inside of pie dish, reserving half
  4. drain potatoes and arrange on bottom and sides of pie dish, butter potatoes
  5. bake at 425 degrees Fahrenheit until light brown, about 15 minutes
  6. Filling
  7. brown diced pancetta on medium heat until fat has rendered and pancetta has browned
  8. mix eggs and heavy cream
  9. add cheese to egg and cream mixture and stir until incorporated
  10. Assembly
  11. salt and pepper potatoes to taste
  12. add half of the cooked pancetta to pie dish
  13. pour in egg/cream/cheese mixture
  14. bake until golden brown and center is set, about 35 to 40 minutes at 375 degrees Fahrenheit
  15. top with a dollop of sour cream or creme fraiche
  16. dust with paprika