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Potato and Feta Quiche

Potato & Feta Quiche

Start your morning off with this sensation Potato & Feta Quiche. This recipe reheats great to enjoy a second time!
Prep10 minutes
Cook50 minutes
Course: Breakfast & Brunch
Variety: Purple Splendor
Cooking Method: Oven
Quick & Easy: 1-Dish Meals


  • 24 oz. Potato Inspirations® potatoes, quartered
  • 1 refrigerated rolled pie crust
  • 1 c. frozen spinach, thawed
  • ½ lb. bacon, cooked and chopped
  • ½ c. crumbled feta cheese, divided
  • 5 large eggs
  • 1 c. whole milk
  • Salt and pepper, to taste
  • ½ c. fresh baby arugula, for garnish


  • Preheat oven to 350-degrees. In a large pot, cover potatoes with water and bring to a boil. Cook until fork tender about 10-15 minutes. Drain potatoes and set aside.
  • Roll out pie crust and transfer to pie dish. Press crust into pie dish and crimp edges. Squeeze out excess moisture from spinach and add to pie crust along with potatoes, bacon and 1/4 cup feta cheese.
  • In a large bowl, whisk together eggs, milk, salt and pepper and pour into pie crust. Top with remaining feta cheese and bake 35-40 minutes or until set and edges are golden-brown. Top with arugula and serve warm.

Recipe Tips

Use leftover cooked potatoes in this recipe by adding directly into prepared pie crust!
Reheat by cutting remaining quiche into single serve slices. Cover with tin foil and bake at 350-degrees for 10-15 minutes or until heated through.