potato crust quiche

This quiche with ham, broccoli, and mushrooms is a delicious, show-stopping dish for your breakfast, brunch, Mother's or Father's Day table. Lovingly-made with a crispy, homemade hash brown crust, this quiche is low FODMAP as well as Paleo and Whole30 compliant, lactose-free, gluten-free and grain-free.

Quiche with Hash Brown Crust (Low FODMAP, Paleo, Whole30)

Avocado oil cooking spray

ghee, melted

salt

black pepper

ghee, divided*

fresh broccoli, washed, dried and chopped into nickel-sized florets

ham,

eggs

coconut cream

chives

yeast (optional)

fresh chives, chopped (optional)

Hash Brown Crust

Preheat oven to 425°F and place rack on top rung. Spray a 10.25” cast iron skillet with cooking spray.

Dry shredded potatoes using paper towels, one handful at a time, and place in a large bowl. In a small bowl or measuring cup, whisk together melted ghee, salt and pepper. Pour ghee mixture over potatoes and toss with a spoon to coat.

Place cast iron skillet on medium high heat. Add shredded potatoes to the skillet, and using a flat bottomed measuring cup (a ½ cup sized cup works best), press potatoes evenly against the bottom and sides of the skillet, making an approximately ½ inch thick crust. Cook for 8 minutes until potatoes start to brown on the bottom, pressing them down with the measuring cup as needed.

Remove the skillet from heat and spray the top of the crust with cooking spray. Bake at 425°F on the top rack of the oven for 15 minutes or until the top is brown and crispy.

Quiche Filling

meanwhile, heat another large skillet on medium high heat. Add 1 tablespoon of ghee and swirl to coat once melted. Add broccoli and sauté until the broccoli starts to soften, about 3 minutes, stirring constantly. Remove broccoli to a large plate. Add 1 tablespoon of ghee to the skillet and swirl the pan to coat. Add chopped ham and sliced mushrooms and sauté for 1 minute, stirring constantly. Remove ham and mushrooms to a plate. 

In a large bowl, whisk together eggs, coconut cream, dried chives, salt, pepper, and nutritional yeast (if using).

Once the crust is done browning, remove from the oven, using care not to touch the handle without oven mitts from this point forward. Reduce oven temperature to 350°F, and place rack on the 2nd rung from the top. Spoon broccoli, ham, and mushrooms evenly over the bottom of the crust. Add egg mixture to the crust and spread with a spatula until the crust is evenly coated. Bake at 350°F on the 2nd rung from the top of the oven for 30 minutes or until quiche is lightly golden brown.

Remove from oven. Cut with a knife into 8 pieces and remove from pan, ideally using a pie server.

Store leftovers in an air-tight container (not the cast iron pan) for up to 4 days. The quiche can also be kept frozen for up to 4 months.

Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!

Mediterranean-Inspired Quiche with Potato Crust (GF)

gold potatoes*

olive oil

sea salt and black pepper

bell

red onion, halved and thinly sliced ((1/2 onion yields ~1 cup or 125 g))

oregano

garlic powder ((optional))

loosely packed chopped baby spinach

kalamata olives ((optional))

eggs ((organic, pasture-raised when possible))

plain unsweetened dairy-free milk

CRUST: Preheat oven to 425 degrees F (218 C) and lightly spritz a standard 9-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.

Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.

Bake for 25-30 minutes or until lightly golden brown all over. Some of the edges may get a little crisp — that’s okay. Set aside.

VEGETABLES: Chop the bell pepper and red onion. Add them to a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, garlic powder (optional), and salt and pepper. Toss well to coat. Bake on a separate rack from the crust for 20 minutes, until soft and golden brown. Set aside.

Lower oven heat to 350 degrees F (176 C).

EGGS: To a medium mixing bowl, add eggs, dairy-free milk, and salt and pepper. Whisk well to combine. Stir in the chopped spinach and olives. Add the slightly cooled roasted bell peppers and onions and give it a good stir until everything is evenly distributed. Place the filling into the baked potato crust and bake for 35-40 minutes until the center is set with a very minor jiggle.

Let cool for 10 minutes before cutting and serving. Quiche can be kept in the refrigerator for up to 3 days. Slices are great when reheated at 350 degrees F (176 C) for 15 minutes. Not freezer-friendly.

https://www.youtube.com/watch?v=X7zp9SGbgbM

Mediterranean-inspired quiche with vibrant veggies, kalamata olives, and an easy potato crust. Dairy-free, gluten-free, and entirely delicious. Made with just 10 ingredients!

Full Recipe: https://minimalistbaker.com/mediterranean-inspired-quiche-with-potato-crust-gf/
 
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Mediterranean-Inspired Quiche with Potato Crust (GF) | Minimalist Baker Recipes

Our Potato Crusted Quiche replaces traditional dough with smashed potatoes for a tasty, gluten-free option that&#039;s easy to make and perfect for holiday breakfasts and special occasion brunches.

Potato Crust Quiche

½ lbs baby Yukon gold potatoes (scrubbed)

½ Tbsp fine sea salt

oz (8 slices) bacon

onion

(4 oz) shredded cheese ((sharp white cheddar

½ cup half and half (or equal parts whole milk and heavy cream)

½ tsp fine sea salt

¼ tsp black pepper (freshly ground)

¼ tsp smoked paprika

nutmeg

Tbsp parsley or chives (to garnish, optional)

Preheat the oven to 400°F. Add the potatoes and enough water to cover them by 1 inch. Bring to a boil, then add 1 ½ Tbsp salt. Reduce heat to medium and cook at a medium boil until the potatoes are fork-tender, about 20-30 minutes, depending on the size of the potatoes. Drain well and set aside.

While the potatoes cook, set a 10-inch cast iron pan (or a heavy-bottomed, oven-safe pan) over medium heat and add the chopped bacon. Cook until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and set aside. Add the diced onions to the bacon fat and sauté, stirring often, until the onions are golden. Turn off the heat and transfer the onions to the plate with the bacon.

Add the potatoes to the cast iron skillet over the bacon grease in a single layer.  Sprinkle with ¼ tsp salt. The salt is needed here to make the crust tasty, so don’t skip it!

Use the bottom of a glass or measuring cup to press the potatoes firmly into the bottom and about 1 inch up the sides of the pan, closing any gaps to form a complete crust.

In a large bowl, whisk the eggs. Then, add the half and half, ½ tsp fine sea salt, pepper, paprika, and nutmeg. Whisk vigorously for a minute to incorporate some air into the mixture.

Stir in the cheese, onion, and most of the chopped bacon (set some aside for garnish). Pour the filling into the potato crust. Bake at 400°F for about 25-30 minutes, or until the filling is set (it shouldn’t jiggle when you jolt the pan) and reaches an internal temperature of 160°F. Let cool on a wire rack for 15 minutes. Garnish with the remaining bacon and parsley or chives, if desired.

This is fabulous and turned out amazing! Thank you🥰

One of the best quiche I’ve had in a while. Great bacon flavour. My family loved it.

Love that this is Gf. Can this be frozen. ?

Yukon potatoes seem to be something of the past. They haven't been available in Michigan for around two years. Do you know why?

Hi Natasha, I made this for tonight's get together with our Zen group! It's wonderful, really delicious, I had to fight them off because I wanted to save some for my girlfriend to try - (she's very picky, but then she's a food/travel journalist ) : )  I didn't have Yukon Gold so I used Russets, they were fine. I also put some baby spinach and cut up jalapeno into the onion/bacon mix. And I didn't have gouda, but some nice Polish cheeses. This is a keeper, people will think I'm a good cook thanks to you. Thank you for a great recipe. ps, I also used your cole slaw dressing as a side, which also went over very well. I always check your recipes first, I'm not dumb!

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Top 3 potato crust quiche recipes from across the web

The most viewed potato crust quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed potato crust quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine