Cheesy Potato Crust Pie (Easy Thanksgiving Brunch Recipe)

If you love a savory brunch dish but dread the thought of rolling out pastry dough, this cheesy potato crust pie is about to become your new favorite. It features a golden, crispy crust made simply by pressing boiled potatoes into a pan with a little cheddar cheese. The crust is then filled with a creamy, savory mixture of sautéed leeks, mushrooms, and fresh spinach, all baked into a tender egg custard. It’s the perfect centerpiece for a Thanksgiving brunch or a cozy weekend morning.

why make this recipe

This dish is a brilliant, fuss-free alternative to a traditional quiche. It comes together with simple ingredients and offers a comforting, satisfying meal.

• No pastry dough to roll out or chill.
• The potato crust is naturally gluten-free and adds a hearty texture.
• Packed with fresh vegetables like leeks, mushrooms, and spinach.
• Perfect for holiday brunches, potlucks, or meal prep.

how to make cheesy potato crust pie

Ingredients

For the Crust:

• 5–6 medium potatoes, boiled until tender
• Olive oil, for drizzling
• Salt and black pepper, to taste
• ¼ cup shredded cheddar cheese

For the Filling:

• 1 leek, sliced
• 1 cup sliced mushrooms
• 1 large handful spinach, chopped
• 4 large eggs
• ½ cup milk
• Salt and black pepper, to taste
• ¼ cup shredded cheddar cheese (for topping)

Directions

1. Make the crust: Heat the oven to 400°F. Grease a 9-inch baking dish. Press the potatoes across the bottom and up the sides with the base of a glass. Add a drizzle of olive oil, salt, pepper, and ¼ cup cheddar. Bake for 10–15 minutes, until the edges begin to brown.
2. Cook the filling: Sauté the leek and mushrooms for 3–4 minutes. Add the spinach and cook until wilted. Let any excess liquid evaporate.
3. Fill the pie: Lower the oven to 375°F. Spread the vegetables over the crust. Whisk the eggs and milk with salt and pepper, then pour over the vegetables. Add the remaining cheddar.
4. Bake until golden: Bake for 25–30 minutes, until the center is set. Rest for 10 minutes before slicing.

how to serve cheesy potato crust pie

Serve this pie warm, sliced into wedges. It pairs beautifully with a light side salad, a bowl of fresh fruit, or a few slices of crispy bacon for a complete brunch spread. A dollop of sour cream or a dash of hot sauce on top adds a nice finishing touch.

how to store cheesy potato crust pie

Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 30–60 seconds, or place them in a 350°F oven for 10 minutes until heated through. Freezing is not recommended, as the potatoes and egg custard can become watery upon thawing.

tips to make cheesy potato crust pie

• Make sure the boiled potatoes are fully tender so they press easily into the pan.
• Letting the cooked spinach, leeks, and mushrooms sit in the pan to evaporate excess moisture is key to preventing a soggy crust.
• Grease the baking dish well so the potato crust releases easily.
• Let the pie rest for a full 10 minutes before slicing to allow the custard to set completely.

variation

For a heartier meal, add ½ cup of cooked, crumbled breakfast sausage or bacon to the vegetable filling before pouring in the egg mixture. You can also swap the cheddar for Gruyère or fontina cheese for a richer flavor.

FAQs

Can I use frozen spinach instead of fresh?
Yes, thaw about ½ cup of frozen spinach and squeeze out as much water as possible before adding it to the pan.

What kind of potatoes work best for the crust?
Yukon Gold or Russet potatoes work best. They mash easily but hold their shape enough to create a sturdy crust.

Can I make this potato crust pie ahead of time?
You can bake it ahead of time and reheat it, but the crust is crispiest the day it is made. You can also prep the vegetables and boil the potatoes the night before, then assemble and bake in the morning.

Why did my crust fall apart?
Make sure you press the potatoes firmly into the pan and up the sides. Baking the crust on its own first for 10–15 minutes helps it set and firm up before the egg mixture is added.

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Ellie

Cheesy Potato Crust Pie

An easy, gluten-free brunch pie with a crispy shredded potato crust filled with eggs, cheddar, leeks, mushrooms, and spinach. Prep Time: 20 minutes (estimated) Cook Time: 35–45 minutes Additional Time: 10 minutes Total Time: 1 hour 5 minutes to 1 hour 15 minutes (estimated) Yield: 6 servings (estimated) Category: Breakfast / Brunch Method: Baking Cuisine: American

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Ingredients Equipment Method Notes

Ingredients

  

• For the Crust:
• 5 –6 medium potatoes boiled until tender
• Olive oil for drizzling
• Salt and black pepper to taste
• ¼ cup shredded cheddar cheese
• For the Filling:
• 1 leek sliced
• 1 cup sliced mushrooms
• 1 large handful spinach chopped
• 4 large eggs
• ½ cup milk
• Salt and black pepper to taste
• ¼ cup shredded cheddar cheese for topping

Equipment

• 9-inch baking dish, large skillet, mixing bowl

Method

 

1. Heat the oven to 400°F. Grease a 9-inch baking dish. Press the potatoes across the bottom and up the sides with the base of a glass. Add a drizzle of olive oil, salt, pepper, and ¼ cup cheddar. Bake for 10–15 minutes, until the edges begin to brown.
2. Sauté the leek and mushrooms for 3–4 minutes. Add the spinach and cook until wilted. Let any excess liquid evaporate.
3. Lower the oven to 375°F. Spread the vegetables over the crust. Whisk the eggs and milk with salt and pepper, then pour over the vegetables. Add the remaining cheddar.
4. Bake for 25–30 minutes, until the center is set. Rest for 10 minutes before slicing.

Notes

Prep time, yield, and total time are estimates based on the ingredient list and method, as they were not supplied.
Keywords: cheesy potato crust pie, potato crust quiche, no-pastry brunch pie, Thanksgiving brunch recipe, vegetarian potato quiche