Gluten Free Quiche with Potato Crust

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*Caution, affiliate links ahead…Don’t worry, I’ll use the money for something practical, like wine…. or a pony!

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!

Gluten Free Quiche with Potato Crust

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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

1. Preheat oven to 425.
2. Blot shredded potatoes with a paper towel to absorb as much of the water as possible before baking.
3. Combine with salt in a medium size bowl.
4. Generously grease an 8 inch pie pan or in my case 4 mini quiche pans.
5. Scoop potato mixture into pan and press with your fingers to form a crust making sure there are no holes or gaps.
6. Bake for 15-20 minutes or until edges are golden brown.
7. While crust is cooking, whisk eggs until fluffy, add bacon, onion, spinach and tomatoes.
8. When crust is done remove from oven and lower the temperature to 375.
9. Pour the egg mixture into the crust and bake for an additional 20 minutes.
10. Let cool before serving.

Nutrition

7.8.1.2

38

https://www.almostsupermom.com/gluten-free-quiche-potato-crust/

Easy peasy and so yummy! Enjoy!