AuthorKathleen GloverCategoryBreakfast, Gluten FreeDifficultyIntermediateA gluten free alternative to a traditional quiche, Parsley and Scallion Potato Crust Quiche is an herb-heavy savory breakfast pie. Try it with any number of fillings and find a combination that suits you. I've done cooked spinach, mushrooms, goat cheese, sausage, or bacon bits. The possibilities are endless!
Preheat the oven to 375°F.
Grate your potatoes and squeeze out any excess moisture with a clean dish towel or cheesecloth. Getting out as much moisture as possible is key to getting a crisp crust.
Mix the shredded potatoes with butter and Parmesan cheese.
Press the shredded potatoes into a lined springform pan. Making sure to work the crust up the sides of the pan.
Bake the crust for 15-20 minutes until golden brown.
While the crust bakes, mix together the eggs, dairy, parsley, scallions, and cheese. Make sure to season with salt and pepper or any other spices you choose.
When the crust is golden brown, remove it from the oven and add the egg mixture.
Return the pan to the oven for an additional 30 minutes, or until the middle is just set.
Ingredients
Directions
Preheat the oven to 375°F.
Grate your potatoes and squeeze out any excess moisture with a clean dish towel or cheesecloth. Getting out as much moisture as possible is key to getting a crisp crust.
Mix the shredded potatoes with butter and Parmesan cheese.
Press the shredded potatoes into a lined springform pan. Making sure to work the crust up the sides of the pan.
Bake the crust for 15-20 minutes until golden brown.
While the crust bakes, mix together the eggs, dairy, parsley, scallions, and cheese. Make sure to season with salt and pepper or any other spices you choose.
When the crust is golden brown, remove it from the oven and add the egg mixture.
Return the pan to the oven for an additional 30 minutes, or until the middle is just set.