By using potatoes for your crust in place of flour, you can make a beautiful and delicious gluten-free quiche that can be made to eat right away or in advance. Here’s a recipe for Potato Crusted Quiche.
- 1 bag Frozen Shredded Hash Browns, defrosted or 3 cups of grated potatoes
- ¼ cup parmesan, shredded or grated
- 2 tbsp butter, melted
- 6 large eggs
- ½ cup half and half
- 8 ounces breakfast sausage (vegetarian versions are available)
- ½ cup mushrooms, chopped
- 1 cup green onion (scallions), diced
- ¼ cup cheddar cheese, shredded
- 1/8 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon pepper, freshly ground
- Preheat oven to 450 degrees
- Grease a pie plate or 9 x 9 baking dish with oil or butter
- Squeeze out excess liquid from shredded potatoes. Toss potatoes, parmesan, and butter in bowl until mixed thoroughly.
- Press the potatoes into the baking dish to form the crust.
- Bake the crust for 20 minutes.
- While the crust is baking, cook the sausage, mushrooms, and the whites of the green onions. About 5-10 minutes, then allow to cool.
- Whisk together the eggs and half and half in a medium bowl.
- Stir cooked meat and veggies, green onions, and seasonings into egg mixture.
- Pour egg mixture into the crust and bake for another 20-30 minutes.
- Allow to cool and set up for about 10 minutes before serving.
You can serve immediately or cook in advance and re-heat for meal prep.
- You can use any potatoes of your liking such as russet, sweet, or red potatoes or omit the crust entirely
- You can use any cheese you like or omit for dairy free. I recommend adding salt to the crust if not using parmesan.
- You can substitute the butter with olive, avocado, or coconut oil for dairy free.
- Half and half can be substituted with any milk or plant-based milk of choice.
- You can use any combination of veggies or meat that you have or opt for meat free for vegetarian option. The mixtures should total about 1-2 cups once it’s been cooked down.