Quiche with Potato Crust (Gluten and Grain Free)
This quiche with potato crust is so delicious and easy to make. The recipe calls for simple ingredients that most of you already have in the fridge and pantry. Surprise your friends and family by preparing this quiche. You can serve it for breakfast, as an appetizer, main or side dish. It is a tasty combination of simple ingredients that everybody enjoys. This quiche can be the perfect dish to bring over for a party, family gathering, sport event or brunch.
Why should you make it?
This recipe is gluten and grain free, which makes it perfect for people who avoid consuming grains. If you suffer from a condition that doesn’t allow you to have wheat this quiche is the perfect option for you. There are no starches, flours and thickeners in the recipe.
The quiche can be consumed warm or cold. This makes it perfect for meal prep, packed lunches or a picnic.
You can make a filling with ingredients that you like. Pick your favorite vegetables and cheeses to make this recipe your own.
Substitutions
To make quiche with potato crust vegetarian do not add the sausage.
You can also make it dairy free by using a plant-based milk and cheese. Although, I haven’t tested the recipe using replacements for milk and cheese.
If you avoid lactose you can use aged cheeses in the filling of the quiche. An example is Parmesan. This cheese is naturally lactose free, because it is aged. During the aging process the bacteria eats up all the lactose. The amount of the lactose is insignificant if the cheese is aged long. Those cheeses have hard, chalky texture and sharp, nutty smell.
Please Note: I’m not a doctor or a dietitian. Everything written in my blog post is my own opinion. I’m not qualified to give medical advice!
Quiche with Potato Crust (Gluten and Grain Free)
Ingredients
- 3 russet potatoes about a pound and a half
- ½ cup grated parmesan plus extra if you like to use Parmesan as a toping
- 4 large eggs
- ½ cup whole milk or milk of choice
- ½ cup chopped cremini mushrooms or mushrooms that you like
- ½ cup chopped ready to eat sausage ham or other ready to eat meat can be used instead
- ¼ cup chopped geen onions
- ⅓ cup shredded smoked Gouda other cheeses can also be used
- salt and pepper to taste
- chopped parsley, chives or green onions for garnish optional
Instructions
- Wash and peel three russet potatoes (about a pound and a half). Chop them to big pieces (2 inches each). Place them in a pot with cold water and bring them to a boil. When the water is boiling add salt to taste. Boil for 10-15 minutes or until the potatoes are completely cooked.
- When the potatoes are boiled, drain the water and mash them with a fork. Set aside and allow them to cool off slightly.
- While the potatoes are cooling off preheat your oven to 380F and prepare the filling. In a deep bowl whisk 4 eggs and a ½ cup of milk. Chop the mushrooms, sausage, and green onions and add them to the bowl. Then add the added shredded Gouda and add salt and pepper to taste. Stir well.
- To prepare the crust combine the mashed potatoes with ½ cup grated parmesan, salt and pepper to taste. Using your fingers spread the mixture to the bottom and sides of a round 9 inch pie dish.
- Add the filling to the pie dish and bake for 20-25 minutes or until the quiche is completely set in the center and golden brown. Serve it topped with fresh herbs or chopped green onions (optional).
Notes
