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Gluten Free Potato Crust Quiche
I love a good quiche. But sometimes I like to mix it up a bit. A fun alternative to the traditional quiche is this gluten free version. It uses thinly sliced potatoes to form the crust. It takes a bit of effort, but it is worth it.
You will need ...
- Eggs, 5
- Heavy Cream, 1 Cup
- Milk, 2%, 1 Cup
- Russet Potatoes, about 4-5 large ones
- Cheese of choice
- Filling of choice
- Olive Oil
- Salt, Pepper
Step One
Preheat your oven to 425 degrees F.
First, prepare the potatoes. Peel them, then slice them to about 1/8″ thickness. Next, place them in a bowl with a little olive oil, salt, and pepper. Toss them to coat. Then lay them out on a parchment lined baking sheet. Bake them in the oven for about 10-12 minutes or until they become tender and pliable.
Step Two
While the potatoes are cooking, prepare the filling. Mix together the cream, milk, and eggs. Whisk together with a little salt and pepper and reserve.
Step Four
Once the potatoes have cooled a bit, its time to place them in the pie dish. Add a little olive oil to the bottom of the dish to prevent sticking. Next, take all the odd shaped bits of potato and cover the center with them. Then, begin layering the potato slices along the edge of the dish. Lay them with the “top” of the potato sitting a bit above the edge of the dish, and the “bottom” of the potato over the bits you just laid down in the center. Then, take the next piece and lay it just a bit overlapping the first. Repeat the layering until all the sides are covered. Feel free to fill in any gaps with potato.
Step Five
Next, cover the bottom of the dish with cheese. This will help to create a secure bottom on the quiche. Then, lay some of the filling on top of the cheese. Sprinkle a bit more cheese on top, then the remainder of the filling. Then, pour in the egg mixture – you may not need all of it to fill the quiche. If you have extra cheese, you could sprinkle it on the top. Season the top with a final sprinkling of salt and pepper.
Step Six
Bake the quiche at 350 degrees F for about 45-60 minutes, depending on your oven. The center should not move when jostled. Remove from the oven and let cool for a bit before slicing. Enjoy!