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I’m not much of a breakfast eater, usually a banana and a cup of coffee will keep me going until lunch, but if I’m presented with a quiche full of my favorite stuff (spinach, bacon, tomatoes and onions) you can bet I’m going to tell the banana to kiss off and devour the quiche 🙂 The problem with quiche and a paleo/gluten free diet is that you can’t get a good quiche crust with any nut flours, it just isn’t going to happen, they either fall apart or taste like feet, usually both.
I had all but given up on trying to make a good quiche without traditional flour, then I realized the problem all along was that I was trying to use flour in some shape or form. I had to think outside the box and find something else that was going to do the job. One morning it came to me, make a potato crust! It was so simple, how had I not thought of it before, potatoes make great breakfast food, so it just makes sense to combine them.
So if you are a fan of yummy breakfast food, you have to try this delicious quiche!
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Ingredients
- 2 cups shredded potatoes (use a cheese grater for this or a julienne peeler, don't use a food processor, it makes it too mushy)
- 1 tsp of salt
- 8 eggs
- 1/2 cup bacon
- 1/4 cup onion
- 1/2 cup cooked spinach
- 1/2 cup tomatoes
Instructions
- Preheat oven to 425.
- Blot shredded potatoes with a paper towel to absorb as much of the water as possible before baking.
- Combine with salt in a medium size bowl.
- Generously grease an 8 inch pie pan or in my case 4 mini quiche pans.
- Scoop potato mixture into pan and press with your fingers to form a crust making sure there are no holes or gaps.
- Bake for 15-20 minutes or until edges are golden brown.
- While crust is cooking, whisk eggs until fluffy, add bacon, onion, spinach and tomatoes.
- When crust is done remove from oven and lower the temperature to 375.
- Pour the egg mixture into the crust and bake for an additional 20 minutes.
- Let cool before serving.
Easy peasy and so yummy! Enjoy!
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