Potato Crust Quiche

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

  • Author: Halle Cottis
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: french


It is perfect for a brunch and reheats really well for a quick breakfast when you need to get out the door fast.




  • 4 cups uncooked organic potatoes, shredded
  • 1/2 tsp unrefined sea salt
  • 1/3 cup shredded parmesan cheese
  • 1 large organic egg


  • 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
  • 68 oz fresh mushrooms (sautéed)


  1. Preheat oven to 400 F.
  2. In a food processor, 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 the oven for another 40 minutes, or until eggs are set.


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


  • Serving Size: 1 serving