What’s the difference between quiche and frittata?

A frittata is an Italian egg dish where eggs are cooked in a skillet on the stove and then finished in the oven. The egg mixture typically includes cheese and vegetables such as cheddar cheese, goat cheese, spinach, and tomatoes. Unlike a frittata, a quiche is a French savory short-crust pastry tart with a rich egg filling that typically includes cheese, vegetables, small pieces of meat like bacon or lardons, and milk or cream. In this recipe, boiled potatoes are smashed to form a crust in lieu of short-crust pastry. Quiches also have a creamier, more custard-like texture than frittatas due to their higher dairy content.

Are yellow potatoes the same as Yukon Gold potatoes?

Yellow potatoes are not the same as Yukon Gold potatoes. Yellow potatoes have thin, bright yellow skin and are waxy, while Yukon Gold potatoes have a lighter yellow-and-white skin and are starchy. The two types also have differences in flavor. Yellow potatoes have a rich, buttery flavor with a hint of sweetness, while Yukon Gold potatoes have a rich flavor with a touch of earthiness.

Potato and Bacon Quiche

Active Time:

45 mins

Total Time:

1 hr 55 mins

Servings:

Yield:

1 quiche

Smashed potatoes meet creamy quiche in this take on a brunch classic. Instead of using traditional short-crust pastry, this quiche recipe calls for baby Yukon Gold potatoes to be smashed and pressed into a cake pan to create a crispy quiche crust. Complementing the rich, eggy filling is smoky, crispy bacon, peppery bites of arugula, and nutty Fontina cheese. Using the small baby potatoes is key here, as you want very fork-tender, soft potatoes that you can easily press into a crust. For an even smoother crust, break apart any large chunks of potato skins. Serve this quiche with a green salad for brunch or lunch.

Frequently Asked Questions

What’s the difference between quiche and frittata?

A frittata is an Italian egg dish where eggs are cooked in a skillet on the stove and then finished in the oven. The egg mixture typically includes cheese and vegetables such as cheddar cheese, goat cheese, spinach, and tomatoes. Unlike a frittata, a quiche is a French savory short-crust pastry tart with a rich egg filling that typically includes cheese, vegetables, small pieces of meat like bacon or lardons, and milk or cream. In this recipe, boiled potatoes are smashed to form a crust in lieu of short-crust pastry. Quiches also have a creamier, more custard-like texture than frittatas due to their higher dairy content.
Are yellow potatoes the same as Yukon Gold potatoes?

Yellow potatoes are not the same as Yukon Gold potatoes. Yellow potatoes have thin, bright yellow skin and are waxy, while Yukon Gold potatoes have a lighter yellow-and-white skin and are starchy. The two types also have differences in flavor. Yellow potatoes have a rich, buttery flavor with a hint of sweetness, while Yukon Gold potatoes have a rich flavor with a touch of earthiness.

Notes from the Food & Wine Test Kitchen

If you do not have a 9-inch cake pan, you can also use a 9-inch ceramic or glass fluted tart pan leaving an inch of room above the edge of the pan.

Make ahead

Baked quiche will keep in the refrigerator, covered with plastic wrap, for up to three days. Serve warm or at room temperature.

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Ingredients

1 1/2 pounds baby yukon gold potatoes, scrubbed
2 tablespoons, plus 1 1/4 tsp. kosher salt, divided
8 (1 1/2 ounce each) slices thick cut bacon, chopped (about 2 cups)
1 small sweet onion, finely chopped (3/4 cup)
3 cups loosely packed roughly chopped fresh arugula
1 tablespoons chopped fresh thyme
8 ounces fontina cheese, shredded, divided (2 cups)
4 large eggs
1/4 cup heavy whipping cream
Fresh thyme leaves
Fresh ground black pepper

Directions

Preheat oven to 400°F. Bring potatoes, 2 tablespoons of the salt, and enough water to cover by 1-inch in a medium saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are very fork tender, about 25 minutes. Drain well.
While potatoes are coming to a boil, cook bacon in a large nonstick skillet over medium-high, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate; set bacon aside. Reserve 2 tablespoons bacon drippings, discard or reserve remaining drippings for another use. Do not wipe skillet clean. Heat 1 tablespoon of the reserved drippings in same skillet over medium-high; add onion to reserved drippings; cook, stirring occasionally, until tender, about 3 minutes. Add arugula, thyme, and 1/4 teaspoon of the salt; cook, stirring constantly, until wilted, about 1 minute. Remove from heat; set aside.
Brush a 9-inch round cake pan with remaining 1 tablespoon bacon drippings. Place drained potatoes in an even layer; using a flat bottom measuring cup, press potatoes firmly into the bottom and about 1-inch up the sides of the cake pan. Sprinkle 1 cup of the cheese and half of the cooked bacon (about 1/2 cup) in an even layer over bottom of potato crust. Place onion-arugula mixture in even layer over cheese, sprinkle with remaining 1 cup cheese and cooked bacon (about 1/2 cup); set aside.
Whisk together eggs, cream, and remaining 1 teaspoon salt in a large bowl until frothy, about 30 seconds. Pour egg mixture over filling pie plate. Carefully transfer to oven. Bake in preheated oven until filling is set and an instant-read thermometer registers 160°F, about 25 minutes. Let cool slightly on wire rack, about 15 minutes. Garnish with thyme and pepper.