GLUTEN FREE QUICHE POTATO CRUST RECIPES

Steps:

• Preheat the oven to 400 degrees. Grease a round pie dish. (Mine was 11 in x 11 in. )
• Lay the sliced potatoes along the bottom of the pie dish, slightly overlapping them in a circular pattern. Use smaller pieces or cut the slices in half, to cover the upper crust area of the pie dish (for reference, look at photos in this post as an example). Brush or spray olive onto the potato slices. Bake the potato crust for 20 minutes. (After 20 minutes, set the potato crust aside and reduce the oven heat to 350 degrees.)
• While the crust is cooking, start cooking the bacon in a pan over medium to medium high heat. Cook until the bacon has become crispy. Remove the bacon from the pan and lay on a paper-towel lined plate to soak up some of the fat. Once the bacon has cooled, cut it up into pieces.
• Keep about 1- 2 Tbs of the bacon fat/ grease from the pan to cook the onions and shallots in. Add the diced onion and shallots to the pan and cook for 3-5 minutes over medium heat, stirring every so often, until tender. Turn the heat off and stir in the fresh parsley.
• In a large bowl, add the eggs, almond milk, salt, pepper, and nutmeg. Whisk well. Then, mix in in the bacon pieces and the cooked onions and shallots. Fold in the gruyere cheese.
• Pour the egg mixture into the pie dish with the pre-cooked potato crust. Make sure the egg mixture is evenly in the pie dish.
• Bake at 350 degrees for 30- 35 minutes, until the quiche's top is golden and a knife comes out clean when you stab the center of the quiche with it.

Steps:

• Preheat oven to 350 degrees. Toss potato slices with oil until well coated. Season with salt and pepper; toss again. Arrange slices in a circular pattern covering bottom and sides of a 9-inch pie dish, slightly overlapping; slices should extend over rim by about 1/2 inch (they will shrink when baked). Transfer to a rimmed baking sheet and bake until potatoes are fork-tender, about 30 minutes. Let cool about 10 minutes.
• Reduce oven to 325 degrees. Whisk eggs until smooth, then whisk in milk, cream, and 3/4 teaspoon salt until well combined. Pour egg mixture into crust, stopping just short of top (do not overfill). Sprinkle herbs on top. Bake until center is just set, about 40 minutes. (If crust edges are getting too dark, tent with foil.) Let cool about 1 hour; serve room temperature or chilled.