You will want to put this Classic Idaho® Potato Crusted Quiche on the top of your list of recipes to make!

If you have followed me for any length of time, you know I puffy heart potatoes.  Like a lot.  The number one question I get asked though when I eat them is: “Biz, you are diabetic, you shouldn’t be eating potatoes!”

False!  Not only are potatoes a relatively inexpensive, and full of beneficial vitamins and minerals, including vitamin C, B6, and potassium.  

Did you know that if you cook potatoes ahead of time, then cool, even if reheated it has nearly a 40 percent lower glycemic impact?!  That is huge, and not just if you are diabetic.

Meal Prep Baked Potatoes

Preparing baked potatoes to use throughout the week is a routine I’ve had for years, even before I knew that it lowered the glycemic impact.  

Since they are already cooked, using them in recipes later in the week makes for a quick meal when time isn’t on your side.

How do you bake potatoes in the oven?

Heat oven to 400 F.  Wash and dry your potatoes and bake for 45-60 minutes, depending on how many you are cooking.

How do you bake potatoes in the air fryer?

Heat air fryer to 400 F for 5 minutes.  Wash and dry your potatoes and bake for 30-40 minutes, depending on how many you are cooking.

How do you bake potatoes in the microwave?

Most microwave ovens have a “baked potato” button.  Simply press the button for however many potatoes you have.  If you don’t have this button, cook one potato for 5 minutes, cook two potatoes for 8 minutes or three or more potatoes for 11 minutes.  

How do you know when your potatoes are done?

Simply use a small knife and pierce the outside of the potato.  When it cleanly goes in and out, your potatoes are done.  

How do you store baked potatoes?

Whichever method you choose to use to bake your potatoes, let them cool completely, then store in a ziplock bag to be used later in the week.

What ingredients do you need for Classic Idaho® Potato Crusted Quiche?

Idaho® potatoes
liquid egg whites
cashew milk
half and half
minced garlic
deli ham
seasonings like salt, pepper and onion powder
cheese – I used pepper jack cheddar

Before placing your quiche in the oven, I always place it on a baking sheet, just in case it spills over a bit.  Better safe than sorry!

This recipe is not only delicious for weekend breakfast, but perfect for meal prep.  Simply store each slice in a ziplock bag.  My preferred method for reheating is in the air fryer at 360 F for 7 minutes, but you can reheat in a skillet as well.  Simply spray a skillet with avocado oil spray and cook over low heat for 10 minutes with a lid on it.  

Classic Idaho® Potato Crusted Quiche

4 servings
Prep Time:
5 minutes
Cook Time:
45 minutes
Additional Time:
15 minutes
Total Time:
1 hour 5 minutes

Classic Idaho® Potatoes are the star of this potato crusted quiche. Also, did you know if you cook and cool potatoes, even if reheated, it has nearly a 40 percent lower glycemic impact?! Amazing!


14 ounce Classic Idaho® Potato, baked and divided

4 large eggs

1/3 cup liquid egg whites

1 cup unsweetened cashew milk

1/2 cup half and half

1 tablespoon minced garlic

1 teaspoon onion powder

1/2 teaspoon pepper

1/2 teaspoon salt

3 tablespoons flour

2 cups broccoli, cooked and chopped

4 ounces deli ham, chopped

1 tablespoon shredded Parmesan cheese

2 ounces pepper jack cheddar cheese


Heat oven to 325° F
Slice 10 ounces of the baked potato (this was one large). Set aside.
Use half of a second baked potato (4 ounces) and shred. Set aside.In a large bowl, mix the eggs, egg whites, milks (any combination works as long as you use 1.5 cups), garlic, onion powder, pepper, salt and flour. Whisk until combined.
Spray a pie pan with avocado oil spray. Sprinkle the Parmesan cheese on the bottom.
Spray the top of the sliced potatoes with avocado oil spray and season with salt and pepper.
Top the potatoes with the broccoli and ham, and pour over the egg mixture.
Top with the pepper jack cheese.
Bake for 50-60 minutes, or until set in the middle.
Let cool 15 minutes before slicing.


For years I have been baking potatoes on the weekend as part of my weekly meal prep. By cooking and cooling potatoes, it has nearly a 40 percent lower glycemic impact, which is huge for me as a diabetic. It doesn’t matter if you reheat the potatoes too, such as in this dish.

If you follow WW, 1/4 of this quiche is 9 points. Click this link to track to your tracker.

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 413Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 233mgSodium: 907mgCarbohydrates: 38gFiber: 6gSugar: 6gProtein: 25g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

What’s your favorite way of eating Idaho® Potatoes?!

I’d love to hear in the comments.  Enjoy!

Be sure to follow Idaho Potatoes on all their social media channels below:

IG: @idahopotatoes 
FB: @famousidahopotatoes 
P: @idahopotato 
YT: @idahopotatovideos 
TW: @idahopotato
TT: @idahopotatoesofficial 

The post Classic Idaho® Potato Crusted Quiche appeared first on My Bizzy Kitchen.

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