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Quiche | WholeLifestyleNutrition.com

 

 

I have always loved a great quiche.  It is perfect for a brunch and reheats up really well for a quick breakfast when you need to get out the door fast.  

You can change a quiche up by changing the toppings.  This quiche I used bacon and mushrooms.  My last quiche I made was sausage and onions.  There are so many possibilities when making a quiche!

I should also mention that this is a grain free and gluten free quiche.  The potatoes are such a nice change from the traditional crust of a quiche.  

Why not give this quiche a try.  I don’t think you will be disappointed, it is absolutely wonderful!

 

Organic Potato Crust Quiche (Gluten Free & Grain Free) Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings

Serving Size: 1 serving

Nutrition Info Calories: 268.2 Fat: 14.4g Carbohydrates: 18.9g Protein: 16.2g

Ingredients

    Crust:
  • 4 cups uncooked organic potatoes, shredded
  • 1/2 tsp unrefined sea salt
  • 1/3 cup shredded parmesan cheese
  • 1 large organic egg
  • Filling:
  • 6 large organic eggs
  • 1/2 cup organic ricotta cheese
  • 1/2 cup water
  • Salt and pepper to taste
  • 1/3 cup shredded raw cheese of choice
  • 6 pieces of cooked bacon, cut into 1 inch pieces
  • 6-8 oz fresh mushrooms (sautéed)

Instructions

  1. Preheat oven to 400 F.
  2. In a food processer, shred potatoes and transfer to a large bowl.
  3. Salt potatoes and allow to sit for 10 minutes.
  4. Squeeze the water out of the potatoes and place in another dry bowl.
  5. Add salt, parmesan cheese, and egg and mix until well blended.
  6. Press firmly into a greased 9" pie dish or individual greased ramekins.
  7. Bake for 20 minutes.
  8. For filling mix together eggs, ricotta, water, salt and pepper into the food processor.
  9. Pulse several times allowing the mixture to become well blended. Transfer mixture to a bowl.
  10. Remove potato crust from oven (after 20 minutes is up), and add the bacon, mushrooms and cheese.
  11. Pour egg mixture over the top and return back to oven for another 40 minutes, or until eggs are set.
http://wholelifestylenutrition.com/recipes/maindish/potato-crust-quiche-gluten-grain-free/

 

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Join the Conversation

22 thoughts on “Organic Potato Crust Quiche (Gluten Free & Grain Free) Recipe”

  1. Brittany Reaves says:

    this looks great Halle! Loving your cookbook too

  2. Tracy Carver says:

    This is going to sound like a silly question, but I assume the potatoes are uncooked, right since you end up baking them? I was going to make quiche for Christmas morning breakfast and this looks like what I’ll make.

  3. Whole Lifestyle Nutrition says:

    Yes, they are uncooked, I will make that change in the recipe…if it is unclear to you then it is most likely unclear to others so THANK YOU for bringing it to my attention :)

  4. Tracy Carver says:

    I just didn’t want to assume what with having to press out the water (from the salt I gather). This looks great. Kind of like a hashbrown crust! I keep meaning to send you a picture of a salad I made using your raspberry vinegrette (which turned out great!)

  5. Andrea Shink says:

    I made something close to this on Sunday. I thought I was being so creative on my own! Yours is kicked up more than a notch from mine, of course!

  6. Rhonda Harader Cain says:

    I think I am going to have to do this instead of the oat flour crust.

  7. Julie Skinner says:

    Of course, lazy Julie just grates the potatoes right into the quiche pan, only sprinkling with salt and pepper before adding my other quiche ingredients. I have to say, though, the parmesan cheese sounds great!

  8. Andrea Shink says:

    agreed, Julie! thats why I said ‘kicked up’. That and the ricotta chez!

  9. Rhonda Harader Cain says:

    Did you fry up the bacon first? Do you think salt and peppering the potatoes the night before would keep them from turning brown?

  10. Whole Lifestyle Nutrition says:

    Hey Rhonda, Yes I did saute up the bacon. Also, why don’t you cook the crust for the 20 minutes and then put it in the fridge and then tomorrow pull it out and add the filling and then cook for the 40 minutes. That way your potatoes will be partially cooked and won’t brown.

    1. Cathy says:

      Oh! That’s a perfect suggestion. I was trying to figure out how to do some or most of the prep the day before! :)

  11. Rhonda Harader Cain says:

    Thank you, Halle! Great idea!

  12. Amy says:

    This looks great. I make a egg dish with slices of sweet potato. Recipe came from Spunky Coconut. I Will replace the ricotta with chevre.

  13. Dana says:

    Can these be made ahead of time, like the day before hosting a brunch, and then reheat in the oven?

    1. Halle Cottis says:

      I would make the crust ahead of time and then fill them the day of the brunch and then cook them.

  14. susanna faygenbaum says:

    this looks so good! i was about to make it and realized after making the crust that i don’t have 6 eggs for the filling…
    what do you think of me preparing everything the night before and just assembling and baking tomorrow?

    1. Halle Cottis says:

      That would work out great!

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