Garlic Mashed Potato Crusted Quiche with Cheddar, Bacon, and Spinach

This recipe is sponsored by Old Home Foods

Did you know you can make a crust out of mashed potatoes!? These Garlic Mashed Potatoes from Old Home Foods are so dreamy and creamy! They’re made with real cream and butter, and of course GARLIC! They stand out on their own as a fabulous side dish, but can save you a ton of time in making a recipe like this by using these already made mashers!

This quiche is a take on a loaded baked potato, brunch addition! I added crispy bacon, sauteed scallions, and cheddar cheese all baked up over that garlicky mashed potato crust, yum! I love spinach in a quiche, and it adds such great color. The edges of the crust do actually get crispy, while the base of the crust stays soft and creamy!

This makes a great weekend brunch dish, and is perfect for a spring wedding or baby shower! It also re-heats very well for breakfast all week long! Hope you enjoy!

Garlic Mashed Potato Crusted Quiche with Cheddar, Bacon, and Spinach

Servings 8
Author Laura Doerr


  • 1 24 oz pkg Old Home Foods Garlic Mashed Potatoes
  • 1 1/2 tbsp olive oil
  • 3 scallions chopped
  • 5 oz frozen chopped spinach thawed and drained
  • 1 tbsp fresh parsley minced
  • 6 slices bacon cooked & chopped
  • 4 eggs
  • 1 cup milk
  • 1 cup sharp cheddar cheese
  • salt and pepper


  1. Preheat oven to 350 degrees. Grease a 9 inch pie plate.

  2. Press mashed potatoes into the greased pie plate (straight from the container cold), covering the bottom and up the sides to from a crust. Brush with 1 tbsp of olive oil. Bake for 30 minutes, or until edges start to brown.

  3. Heat remaining 1/2 tbsp of olive oil over med-high heat. Add scallions and spinach and cook for 3-5 minutes. Remove from heat and stir in cooked chopped bacon, fresh parsley, and season with salt and pepper. 

  4. In a medium bowl, whisk together the eggs and milk, season with salt and pepper. Stir in the shredded sharp cheddar cheese. 

  5. Spoon the spinach and bacon mixture over the cooked mashed potato crust. Pour in the egg and cheese mixture. Bake for 35-40 minutes. Let sit for 10-15 minutes on a cooling rack before slicing. Cut, serve, enjoy!

Recipe Notes

This dish re-heats well, I've made it over the weekend and enjoyed for breakfast throughout the week!

Make sure to get as much liquid out of your spinach as possible to avoid a wet and soggy quiche.

You can add/swap out any veggies and cheeses you like! 

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