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Crushed Potato Pie

Crushed Potato Pie

Essen Paradies
This Crushed Potato Pie features a crispy, golden potato crust topped with savory cheese, juicy cherry tomatoes, and a creamy egg filling. Perfect for brunch, lunch, or a cozy dinner, this gluten-free dish is easy to make, customizable, and packed with flavor. Serve it warm with a sprinkle of Parmesan for the ultimate comfort food experience!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 6 Servings
Calories 350 kcal

Ingredients
  

  • 600 g potatoes
  • 2 tbsp olive oil divided
  • Salt & pepper to taste
  • 150 g mozzarella shredded
  • 15 cherry tomatoes halved
  • 1 red onion sliced
  • 2 handfuls spinach wilted
  • 3 eggs
  • 2 tbsp cream cheese
  • 2 tbsp fresh parsley chopped
  • 1 garlic clove minced
  • 100 ml milk
  • 100 g Cheddar cheese shredded
  • Parmesan for garnish

Instructions
 

  • Preheat the oven to 200°C .
  • Drizzle 1 tbsp olive oil over a greased 26 cm baking dish.
  • Boil the potatoes until soft, then drain and transfer them to the dish.
  • Crush the potatoes and press them firmly into the dish, forming a base and slightly raised sides.
  • Season with salt and pepper, and bake for 40–45 minutes until golden and crispy.
  • Evenly spread the mozzarella, cherry tomatoes, red onion, and wilted spinach over the baked potato crust.
  • In a bowl, whisk together eggs, cream cheese, salt, pepper, parsley, minced garlic, and milk until smooth.
  • Pour the egg mixture evenly over the toppings.
  • Sprinkle Cheddar cheese on top.
  • Bake at 200°C for 30–35 minutes or until the filling is set and lightly golden.
  • Let the pie cool slightly, then sprinkle with Parmesan before serving.

Nutrition

Calories: 350kcal
Keyword cheesy egg pie, cheesy potato pie, Crushed Potato Pie, easy potato recipe, gluten-free pie, potato crust pie, potato pie with cheese
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