Bake up this scrumptious Gluten-Free Potato Crusted Quiche with Red Peppers, Spinach and Feta for a light, but hearty meal. The potato crust makes it an easy quiche recipe, taking the hassle out of making a traditional crust. This gluten-free quiche recipe is great for brunch, lunch, and even dinner!
If you don’t already have a basic quiche recipe in your back pocket, then today is your lucky day. This is the perfect gluten-free quiche recipe fit for a fancy event or a simple meal at home. The potato crust makes it great for people with gluten issues or people who don’t eat grains.
I think quiche is one of the most versatile meals ever. I mean, it can be breakfast, lunch or dinner. It’s also perfect for brunch, which just happens to be my favorite meal. This gluten-free quiche can be served hot or room temperature. In a pinch, it’s even great cold.
Potato Crusted Quiche makes the Perfect Brunch Recipe
It’s no secret that I love brunch. I hate eating when I first wake up, so eating a little later suits me. Fortunately, this gluten-free quiche recipe is easy to assemble and bake to serve just in time for brunch. Serve it with a Citrus Green Salad, A smoothie like this Grapefruit Coconut Lime Smoothie or a refreshing light cocktail such as a Classic Mimosa or this Cantaloupe Basil Gin Cocktail. If you want to offer a sweeter option, whip up this coffee cake to round out the perfect brunch menu.
Gluten-Free Potato Crusted Quiche Ingredients:
- Potatoes, I prefer to use red potatoes for this dish
- Half and half. Or you could use whole milk or some kind of dairy free milk as well.
- Eggs. I like to use fresh, true free-range eggs if I can get them.
- Roasted red peppers. I buy them in a jar, but feel free to roast your own.
- Feta cheese. Yum, feta.
- Fresh baby spinach.
- Seasonings such as salt, pepper and dry mustard.
The potatoes, half and half (or milk of your choice) and eggs are the only MUST haves to make this dish work. After that you can go your own way trying different cheeses and fillings.
Tips for making a Gluten-Free Potato Crusted Quiche
- The secret to the crust is cutting the potatoes really thin. I use a very sharp chef’s knife. A mandoline slicer would work great as well.
- Place the potato slices in a pie pan and par bake them for 10-15 minutes. Doing this helps the potatoes get a head start on the cooking process, similar to blind baking a traditional crust.
- I like to use red potatoes for this recipe. I think the reds have the best texture when baked.
- If you want to make the quiche ahead of time and then bake it right it before serving, you can! You would want to prepare the recipe up until the point where you would bake it. Then cover the dish and refrigerate it until you are ready to cook.
- This dish does re-heat very well. Just cover it with foil and heat in a 325° oven until it’s warmed through.
- Potato Crusted Quiche is a great meal all by itself, but you can also round it out by serving it with fruit and a salad such as my Broccoli Salad.
- Experiment with different cheeses, veggies and meats in the filling.
How to make this quiche recipe:
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Preheat your oven to 375°.
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Place thinly sliced potatoes in a pie plate, arranging them like you would a crust.
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Bake potato crust for 10-15 minutes, until the potatoes are just fork tender. Remove from oven and let cool slightly.
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In a medium bowl, whisk together milk and half & half. Add salt, pepper and dry mustard and whisk to combine.
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Layer spinach, feta cheese and roasted red pepper on top of the potato crust. Then pour on the custard.
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Bake for 45-50 minutes until the top begins to brown slightly and the middle is set.
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Cool quiche for at least 5 minutes before serving. It’s perfect served at room temperature!
Customize your crustless quiche recipe
Quiche is a great way to use up leftovers.The filling ideas are limitless.If you have meat lovers, you can skip the veggies and fill it with bacon, chicken, sausage…you name it. Almost anything savory can go into this recipe. Once you have the custard base made you can go freestyle for sure.
Other yummy fillings include: mushrooms, asparagus and Swiss cheese; pepperoni, sausage and onions; or Pimento cheese, tomatoes and bacon.
Gluten-Free Potato Crusted Quiche with Red Peppers, Spinach and Feta
Ingredients
- 2-3 medium red potatoes very thinly sliced
- 1 Cup half and half
- 5 eggs
- ½ tsp salt and pepper and dry mustard
- ½ cup roasted red pepper
- ¼ cup crumbled feta
- 2 cups of fresh spinach chopped
Instructions
- Preheat oven to 375 degrees.
- Place thinly sliced potatoes in a pie plate, arranging them like you would a crust.
- Bake potato crust for 10-15 minutes, until the potatoes are just fork tender. Remove from oven and let cool slightly.
- In a medium bowl, whisk together milk and half & half. Add salt, pepper and dry mustard and whisk to combine.
- Layer spinach, feta and roasted red pepper on top of the potato crust. Then pour on the custard.
- Bake for 45-50 minutes until the top begins to brown slightly and the middle is set.
- Cool for at least 5 minutes before serving. Can be served at room temperature.
