Quiche with a Tacky Potato Crust (Gluten-Free)

I’m excited to share an effective way to change up one in every of our household favorites…tacky potato crust quiche! We love our regular flaky, home made, whole-wheat crust. However, switching it up with thinly sliced potatoes for the crust will not be solely a filling and yummy change, it’s additionally an awesome different when you’re serving friends who can’t eat gluten.

So, when you’ve acquired a houseful and want a yummy and filling breakfast or brunch concept for tomorrow morning, right here’s a crowd-pleasing recipe for you. Quiche is truthfully by no means actually simply breakfast meals at our home although. In my view, it makes an awesome dinner or lunch as effectively (particularly with the potatoes added). It’s even nice leftover! You’ll be able to shortly reheat or I’ve even been recognized to place leftover quiche in my children’ lunchboxes. They love quiche sufficient to scarf it down chilly—I don’t ask too many questions right here!

I additionally wish to add that I’m not usually a Swiss cheese fan. In truth, I truthfully form of despise it, however it’s by some means magically scrumptious in a quiche. So, please do give it an opportunity on this dish!

Reader Diary Success Tales – We Need to Hear from You!

Earlier than we dive into the recipe I wish to shortly share that we’re doing one other Reader Diary Sequence and we wish to hear from you! I’d love so that you can submit your Actual Meals Success Story + Meals Diary for an opportunity to be featured … and simply wait and see all of the prizes you’ll get when you’re chosen. 🙂

Quiche with a Potato Crust

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Components

1 pound Yukon gold potatoesthinly sliced (about 1/eight” thick) olive oil spray 1/2 teaspoon salt 5 eggs 1 1/2 cups milk three slices Swiss cheeseI just like the thickness of the shop purchased slices salt & pepper

Directions

Preheat oven to 425 levels F. Grease a baking sheet with olive oil spray and layer with the sliced potatoes. Spray with extra olive oil and season with the 1/2 teaspoon of salt. Bake till simply pierced with a fork and the thinnest items are starting to show golden brown, 15 to 20 minutes.

In the meantime, whisk collectively the eggs and milk in a big bowl and put aside. When the potatoes are carried out flip the oven all the way down to 375 levels F.

Grease a pie pan with a number of the olive oil spray and layer within the cooked potatoes on the underside and sides. I wish to put probably the most cooked (brown) items on the underside. 

Layer within the cheese slices proper on high and pour within the egg combination. Season with salt and pepper and bake till puffy, a lightweight golden brown, and not jiggly within the middle, about 25 – 30 minutes. Let relaxation for a couple of minutes, slice, and serve.

Quiche with a Cheesy Potato Crust on 100 Days of Real Food

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